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SANDWICH
BAGEL WITH SMOKED SALMON
AND CAPERS
Serves 4
INGREDIENTS
4 bagels – split
4 tablespoons cream cheese
8 slices smoked salmon
6 shallots, peeled and sliced finely lengthwise
1 tablespoon capers, drained and chopped
1 lemon
Freshly ground black pepper
METHOD
1.
Preheat grill to PANINI temperature
setting until the LCD screen no longer
displays HEATING.
2.
Spread base of bagels with cream
cheese. Place salmon slices over, divide
shallots between the 4 bagels, sprinkle
over capers and squeeze with lemon
juice. Season with pepper and place top
on bagel.
3.
Place in preheated grill and allow top
plate to gently rest on bagels using the
adjustable height control.
4.
Allow to toast for 1½ minutes or until
required doneness.
Remove from grill and serve immediately.
SMOKED CHICKEN WITH BASIL
AND FRESH MANGO
Serves 4
INGREDIENTS
8 slices 'large' wholegrain pre-sliced bread
butter or margarine
8oz (250g) sliced smoked chicken – smoked
chickens are available from better delis and
supermarkets (char-grilled rotisserie chicken can
be substituted)
1 medium size ripe mango, peeled and sliced
3–4 tablespoons whole egg mayonnaise
1½ cup basil leaves roughly torn
Freshly ground black pepper
METHOD
1.
Preheat grill to PANINI temperature
setting until the LCD screen no longer
displays HEATING.
2.
Lightly spread bread with butter or
margarine. Arrange chicken on half the
bread, then place mango slices over
chicken. Spoon mayonnaise over the
mango and scatter with basil leaves.
Season with pepper.
3.
Top with remaining bread and place
sandwiches in preheated grill. Allow
top plate to gently rest on bread using
the adjustable height control, cook until
golden brown.
Remove from grill. Cut each sandwich in half
and serve immediately.
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