Smoked Mackerel Panini With Tomatoes And Crème Fraiche; Dressing; Pizza In Reverse; Smoked Salmon & Avocado Sandwich - George Foreman Grill Instructions For The Use & Care

smoked mackerel panini with tomatoes and crème fraiche
2 small cooked smoked mackerel fillets
2 thick slices wholegrain/wholewheat
4 cherry tomatoes, halved
1 large handful watercress

dressing

2 tbsp reduced fat crème fraiche
½ tsp lemon zest, grated
squeeze lemon juice
1 tsp black pepper
Mix the dressing ingredients and refrigerate.
Flake the mackerel on a slice of bread, top with
tomatoes and watercress, then the other slice,
cook for 2-3 minutes, add the dressing, and serve.

pizza in reverse

All the flavours of a pizza but much easier to eat!
2 large flat hamburger rolls
pizza sauce
sliced salami
thinly sliced tomato
sliced or grated cheese
slivered black olives (optional)
chopped spring onions or thinly sliced red onion
shredded lettuce
tomato wedges
olives (optional)
parsley or basil sprig
Split the rolls, spread each surface generously with pizza sauce. Arrange salami slices on one half
of each roll, top with sliced tomato, cheese, slivered olives and chopped onion.
Put the tops on the rolls and grill till golden brown. Serve on shredded lettuce, garnished with
tomato wedges, olives and a herb sprig.
smoked salmon & avocado sandwich
2 focaccia ciabatta or rolls, halved
low-fat cream cheese or ricotta
smoked salmon
avocado slices
coarsely ground pepper
a little lemon juice (or lime juice)
baby mixed greens
mayonnaise (home made is best)
Lightly spread the focaccia halves with
cream cheese or ricotta.
Toss the avocado slices lightly in a little
mayonnaise.
Pile smoked salmon on the two bottom halves, top with avocado, and sprinkle with pepper.
Drizzle lightly with lemon or lime juice, and put the remaining focaccia halves on top.
Grill till golden, then cut each sandwich into fingers and serve with baby mixed greens.
11
serves 1
serves 2
serves 2