Sunbeam Café Grandé GC2400 Instruction/Recipe Booklet page 23

Sandwich Press Recipes continued
Grilled Vegetable
and Goats Cheese Sandwich
The below vegetables can be picked up from
the deli section of your local supermarket.
1 cup baby spinach
50g goats' cheese, crumbled
50g roasted capsicum, chopped
50g roasted eggplant, chopped
40g sun-dried tomatoes, chopped
20g butter
4 slices bread
Salt and freshly ground black pepper, to taste
1.Preheat Contact Grill for 3-5 minutes.
2.In a bowl combine spinach, cheese,
capsicum, eggplant and tomatoes. Season
to taste with salt and pepper.
3.Lightly butter the outsides of all four
pieces of bread. Divide the vegetable
mixture between two slices of bread. Top
with bread (butter side facing out).
4.Place sandwich on the grill. Close lid and
cook for 4-6 minutes or until heated and
golden. Serve.
Makes 2 Brie, Chicken and Cranberry
Toasted Turkish Sandwich
8 pieces Turkish bread
¼ cup cranberry relish
250g brie cheese, sliced
150g chicken, shredded
Salt and freshly ground black pepper, to taste
1.Preheat Contact Grill for 3-5 minutes.
2.Spread four pieces of Turkish bread evenly
with cranberry relish.
3.Divide the cheese and chicken between the
four pieces of bread. Season to taste with
salt and pepper. Top with remaining slice
of bread.
4.Place sandwich on the grill. Close lid and
cook for 4-6 minutes or until heated and
golden. Serve.
Makes 4
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