Sunbeam Café Grandé GC2400 Instruction/Recipe Booklet page 24

Sandwich Press Recipes continued
Fig and Prosciutto Toasted
Ciabatta Sandwich
2 ciabatta rolls, slice in half
1 tablespoon olive oil
2 tablespoons fig preserve
4 slices prosciutto
1 cup rocket
½ cup grated mozzarella
1 tablespoons balsamic vinegar
Salt and freshly ground black pepper, to taste
1.Preheat Contact Grill for 3-5 minutes.
2.Cover two pieces of ciabatta bread with
olive oil. Spread with fig preserve.
3.Divide the prosciutto, rocket and
mozzarella evenly between the two slices
of bread. Season to taste with salt and
pepper. Drizzle with vinegar. 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.
22
Serves 2 Grilled Haloumi
and Herb Sandwiches
½ cup chopped flat-leaf parsley
2 tablespoons chopped chives
1 tablespoon balsamic vinegar
1 tablespoon olive oil
2 teaspoons lemon zest
1 teaspoon fresh thyme
4 slices haloumi cheese
4 slices sourdough bread
Salt and freshly ground black pepper, to taste
1.In a bowl combine parsley, chives,
balsamic vinegar, oil, lemon and thyme.
Season to taste with salt and pepper.
2.Divide the herb mixture evenly between the
two slices of bread. Season to taste with
salt and pepper. Top with haloumi cheese.
Top with remaining slice of bread.
3.Place sandwich on the grill. Close lid and
cook for 4-6 minutes or until heated and
golden. Serve.
Makes 2