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Recipes
PANTRY FAVOURITES
The following fillings are all made from basic
ingredients often found in a well stocked
pantry. All recipes make 2 toasties unless
otherwise stated.
Simply double or triple recipe depending on
quantity of toasties required.
Corn and Bacon
2 rashers bacon
1 small onion, peeled
½ x 440g can creamed corn
1. Remove rind from the bacon. Chop the bacon
and onion finely. Combine with the corn. Use
as required.
Asparagus Cheese
310g can asparagus spears, drained
½ cup tasty cheese, grated
Freshly ground black pepper
Salt
1. Lay asparagus on bread. Sprinkle with cheese,
season with pepper and salt. Try using the
herbed butter for extra flavour. Top with
remaining bread.
2. Toast until well browned.
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Tuna
410g can tuna, drained
½ cup tasty cheese, grated
1 tomato, chopped
1 onion, finely chopped
Salt and pepper
1. Combine all ingredients, gently mix well.
Use as required.
Spaghetti or Baked Bean
Use approximately ¼ cup spaghetti or baked beans
per toastie.
Mexican Beans
440g can red kidney beans, drained
1 onion, finely chopped
2 tablespoons tomato paste
1 small tomato, chopped few drops Tabasco sauce
1. Combine all ingredients mix until well combined.
Use as required.
Peach Surprise
425g can peaches, drained well
1 teaspoon mixed spice
1 teaspoon sugar
2 tablespoons sour cream
1. Combine all ingredients mix until well combined.
Use as required.
Philly Cheese Steak
Makes 2 sandwiches
4 slices Texas toast
½ onion, sliced
½ cup (114ml) green peppers, diced
½ cup (114ml) mushrooms, sliced
2 slices provolone
2 slices roast beef
1 teaspoon olive oil
Pinch salt
2. Pre heat sandwich maker
3. Place a medium sauté pan on low medium heat.
Add olive oil and onions. Caramelize onions
for 10 minutes until nice and golden then add
peppers and mushrooms until soft. Remove and
let cool.
4. Place one slice of toast on each side of sandwich
maker. Place a slice roast beef, onion, mushroom,
green pepper and provolone on each slice of toast
and cover with another slice of toast. Cover lid
and lock handle. Cook for 5–6 minutes until nice
and golden. Remove and enjoy.
Chicken, Basil and Almond
Sandwich
Makes 4 sandwiches
2 cups cooked chicken, shredded
¼ cup (20g) whole blanched almonds, chopped
¼ cup chopped fresh basil
¼ cup (57ml) aioli
Salt and freshly ground black pepper
Softened butter
8 slices wholemeal bread
1. Combined chicken, almonds, basil and aioli and
season with salt and pepper.
2. Preheat sandwich maker until green light
switches on.
3. Butter one side of each slice and placebread,
buttered side down. Spread chicken mixture
evenly over 4 slices and cover with remaining
bread, making sure the buttered side is facing up.
Place 2 sandwiches into sandwich maker; close
lid and cook 3 minutes or until bread is golden
and crisp. Repeat with remaining sandwiches.
Serve hot with an extra dollop of aioli.
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