Russell Hobbs 22160-56 Manuel D'utilisation page 8

Triple Cheese and Garlic Mushroom Melt
• 1 Mini French Baguette, Crusty Sub Roll
or Ciabatta
• 1 drizzle Olive oil (use a flavoured oil such as
basil or chilli if preferred)
• 25g Grated Mature Cheddar Cheese
Cut the bread in half lengthways. Drizzle each half with the oil and rub with the crushed garlic. Top both
halves with the three cheeses, then the parsley and lastly the mushrooms. Cook on a pre heated grill in
melt mode for 3-4 minutes or until all the cheese has melted.
Granary Bread Panini with Smokey Bacon, Stilton Cheese and Toasted Walnuts
• 2 Thick Slices of Granary Bread (or use walnut
bread or wholemeal bread)
• 5ml Olive oil or Butter
• 50g Stilton Cheese
Toast the walnuts on the hot grill for 1 - 2 minutes, allow to cool slightly and roughly chop. Next, cook the
rashers of bacon on the grill for around 2 - 4 minutes to the desired level of crispness. Remove and place
on kitchen paper.
Drizzle each of the bread slices with olive oil or if preferred spread with butter. Top with crumbled Stilton
cheese, then bacon and walnuts. Cook on the grill in melt mode for 3 minutes. Serve with rocket leaves or
a salad of your choice.
Grilled Steak Sandwich with Horseradish, Baby Plum tomatoes and Watercress
• 2 Thick Slices Crusty Bread (such as sourdough
or ciabatta)
• 1 Sirloin Steak
• 2 tsp Horseradish Sauce
Cook the sirloin steak to your preference on the hot grill for 2 - 3 minutes. Remove and leave to rest for 5
minutes.
Meanwhile, spread both sides of the crusty bread with the horseradish sauce, top with the steak,
tomatoes, watercress and season top with black pepper. Place other half of bread on top, return to grill
and toast for 2 minutes until bread is warmed through and slightly crispy.
MELT SETTING
• 25g Grated Mozzarella Cheese
• 25g Grated Gruyere or Emmental Cheese
• 3 - 4 Button Mushrooms (thinly sliced)
• 1 clove garlic (crushed)
• Small handful fresh flat leaf parsley (chopped)
• 2 rashers Smokey bacon
• 2 - 4 Walnuts
• Small handful Fresh rocket Leaves to serve
• 2 - 3 Sliced Baby Plum Tomatoes
• Small handful Watercress
• Black Pepper
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