SOLIS GRILLMASTER TOP 794 Mode D'emploi page 138

S A N D W I C H R E C I P E S
C H A R G R I L L E D C H I C K E N L AV O S H
with mango & pinenut mayonnaise
• Serves 2-3
¼ cup mayonnaise
½ tablespoon chilli salsa
1 teaspoon grated lime rind
½ tablespoon lime juice
125g canned mango pieces, drained
1 ½ tablespoon toasted pinenuts
1 char-grilled chicken breast, sliced thinly
2 sheets lavash bread
1 avocado, sliced
• Preparation
1. Heat the Solis Grillmaster Top in the „PANINI" setting and wait for the HEATING
notice to disappear from the display.
2. Combine mayonnaise, salsa, rind, juice, mango, pinenuts and chicken.
3. Spread chicken mixture over each lavash. Top with avocado and roll tightly.
4. Place lavash rolls on bottom plate of preheated grill and lower top plate and cook
until bread is golden, crisp and heated through, approximately 8 minutes.
5. Serve sliced on an angle with salad greens.
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