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SANDWICH/VEGETARIAN
TURKISH BREAD WITH SALAMI,
BOCCONCINI AND PESTO
Serves 6
INGREDIENTS
1 Turkish bread cut into 6 equal sections
Butter or margarine
18 slices Italian or Spanish salami
6 bocconcini slices
1 basket cherry tomatoes cut in half
1 cup pesto – available from better delis and
Supermarkets
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
salami between the Turkish bread.
Arrange bocconcini over and then
cherry tomatoes.
3.
Spoon pesto over and top with reserved
bread slices.
4.
Place 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.
GRILLED BABY BOK CHOY WITH
OYSTER SAUCE
Serves 4
INGREDIENTS
4 baby bok choy (2oz/50g each)
2 tablespoons soy sauce
1 tablespoon oyster sauce
2 tablespoons lemon juice
2 teaspoons brown sugar
METHOD
1.
Preheat grill to SEAR temperature
setting until the LCD screen no longer
displays HEATING.
2.
Discard outer leaves of bok choy and
halve the bok choy, wash well. Preheat
Grill to Medium heat about 390ºF
(200ºC).
3.
Turn the base plate tilt dial to 'FLAT',
open the grill and cook bok choy cut
side down on preheated flat plate for
2 minutes or until tender.
4.
To make oyster sauce combine soy,
oyster sauce, lemon juice and sugar.
Serve with the sauce drizzled over bok choy.
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