Advertisement
Recipes
All the recipes have been specifically created
and tested by the Sunbeam Test Kitchen for the
Sunbeam Cafe Press. We hope you enjoy using
your sandwich press.
Ham and Cheese Croissants
Makes: 4
Preparation: 5 minutes
Cooking: 12-14 minutes
4 croissants, halved
100g shaved ham
4 slices tasty cheese, halved
salt and freshly ground black pepper
1. Preheat Café Press until ready light
comes on.
2. Layer croissant bases with ham and
cheese. Season with salt and pepper.
3. Turn dial to highest setting.
4. Place two bases with filling and two tops
cut side down in Café Press. Cook for
6-7 minutes or until cheese melts and tops
are lightly toasted. Repeat with remaining
croissants. Serve.
8
Muffins with Bacon and Mushrooms
Makes: 4
Preparation: 15 minutes
Cooking: 6 minutes
4 portobello mushrooms, stalks trimmed
1 tablespoon olive oil
salt and freshly ground black pepper
2 english muffins, halved
80g baby spinach leaves
8 slices rindless short cut bacon, grilled
1. Preheat Café Press until ready light comes
on.
2. Brush mushrooms with oil and season with
salt and pepper.
3. Turn dial to highest setting.
Cook mushrooms for 3-4 minutes or until
just cooked. Transfer to a plate lined with
paper towel.
4. Turn dial to lowest setting. Cook muffins
for 2 minutes or until toasted. Transfer to a
serving plate.
5. Top muffins evenly with spinach leaves,
bacon and mushrooms. Serve.
Recipes (continued)
French Toast with Ham, Spinach
and Gruyère Cheese
Makes: 4
Preparation: 10 minutes
Cooking: 7-8 minutes
2 eggs
¹⁄ ³ cup milk
8 thick slices white bread, (about 2cm thick)
or 8 slices white toast bread
1 tablespoon Dijon mustard
4 slices ham
4 slices gruyère cheese
60g baby spinach leaves, washed and
trimmed
salt and freshly ground black pepper
1. Preheat Café Press until ready light comes
on.
2. Whisk eggs and milk together in a large
shallow dish.
3. Place bread on clean surface. Spread four
pieces bread with mustard.
4. Layer with ham, gruyère and spinach
leaves. Season with salt and pepper.
Sandwich together.
5. Carefully place in dish with eggs and spoon
mixture over the top to coat the bread.
6. Cook in Cafe Press for 3½ - 4 minutes or
until golden. Cut in half and serve.
Toasted Fruit Bread with Ricotta, Banana
and Strawberries
Makes: 4
Preparation: 10 minutes
Cooking: 2 minutes
200g low fat ricotta cheese
2 teaspoons cinnamon sugar
4 slices thick fruit bread
2 small bananas, sliced
150g strawberries, hulled and sliced
¼ cup warm honey
1. Preheat Café Press until ready light comes
on.
2. Combine ricotta and cinnamon sugar in a
small bowl.
3. Cook bread in Café Press for 2 minutes or
until toasted.
4. Top evenly with ricotta, bananas and
strawberries. Drizzle with honey. Serve.
9
Advertisement
