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SANDWICH
ROAST CHICKEN ROLL WITH
SEMI-DRIED TOMATOES AND
ROCKET
Serves 4
INGREDIENTS
4 slices pita bread
6 tablespoons mayonnaise
8oz (250g) sliced or chopped char-grill rotisserie
chicken
1 cup semi-dried tomatoes, roughly chopped
1 bunch arugula leaves, roughly torn
Freshly ground black pepper and sea salt
METHOD
1.
Preheat grill to PANINI temperature
setting until the LCD screen no longer
displays HEATING.
2.
Place pita bread flat on work surface.
Spread with mayonnaise (then keeping
all ingredients on one end of bread)
divide chicken between pita and top
with tomatoes and arugula.
3.
Season generously and then roll pita
firmly but not too tightly. Place in
pre-heated grill and allow top plate to
rest gently on bread using the adjustable
height control.
4.
Allow to cook until pita is a light
golden brown.
Remove from grill and serve immediately as
is or cut each pita in half and wrap in a paper
napkin to serve.
36
PASTRAMI ON TURKISH WITH
MUSTARD MAYONNAISE
Serves 6
INGREDIENTS
1 Turkish bread cut into 6 equal sections
Butter or margarine
18 slices pastrami
6 tablespoons mustard mayonnaise
2 vine-ripened tomatoes, sliced
2 cups baby spinach leaves
12 slices Swiss style cheese
Freshly ground black pepper
METHOD
1.
Preheat grill to 'PANINI' temperature
setting until the LCD screen no longer
displays 'HEATING'.
2.
Cut each section of Turkish bread
through the center and set aside top
pieces. Lightly spread Turkish bread
with butter or margarine. Divide
the pastrami between the Turkish
bread. Spread pastrami with mustard
mayonnaise.
3.
Arrange tomato slices over and then
baby spinach leaves. Place cheese over
each Turkish bread and then top with
reserved bread slices.
4.
Place Turkish bread in preheated grill
and allow top plate to gently rest on
bread using the Adjustable Height
Control
5.
Allow to cook until Turkish bread is
lightly browned and cheese has
melted slightly.
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