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Tomato Meatball and
Parmesan Sandwich
Makes 4 sandwiches
Meatballs
400g beef mince
1 teaspoon garlic salt
½ teaspoon Italian mixed herbs
Tomato sauce
2 tablespoons olive oil
1 small onion, finely chopped
1 clove garlic, crushed
½ teaspoon oregano
1 teaspoon sugar
1 cup tomato passata
Salt and freshly ground black pepper
2 tablespoons chopped fresh basil
Softened butter
8 slices sourdough
1 cup (100g) parmesan cheese, grated
1. Combined meatball ingredients and roll into
teaspoon size balls. Heat half the oil in a frying
pan & cook meatballs until browned but not
cooked through. Remove and set aside.
2. To the same pan, add remaining oil and cook
onion & garlic for 2 minutes. Add oregano,
passata, sugar and season with salt and pepper;
simmer for 10 minutes. Add meatballs and cook
5 minutes or until sauce is thick. Stir through
basil and set aside to cool.
3. Preheat sandwich maker until green light
switches on.
4. Butter one side of each slice and place bread,
buttered side down. Spoon meatball mixture
evenly over 4 slices and top with parmesan and
remaining bread, buttered side up.
5. Place into sandwich maker; close lid & cook
3 minutes or until bread is golden and crisp.
Repeat with remaining sandwiches.
12
Smoked Salmon with
Dill Cream Cheese
Makes 2 sandwiches
4 slices sourdough bread
(226g) 8 oz cream cheese, room temp
½ bunch dill, minced
2 slices smoked salmon
Pinch salt
1. Pre heat sandwich maker.
2. Place cream cheese and dill into a large mixing
bowl and whip until nice and fluffy.
3. Place one slice of sourdough on each side of
sandwich maker. Place a slice salmon and one
tablespoon of creamcheese on each slice and
cover with another slice of toast. Cover lid and
lock handle.
4. Cook for 4–5 minutes. Remove and enjoy!
Hot Chocolate Custard
Croissant Sandwich
Makes 4 sandwiches
1 cup (228ml) Vanilla pudding or Pastry cream
L cup (85ml) Nutella
®
4 large croissants, spilt lengthways
1. Preheat sandwich maker until green light
switches on.
2. Mix pudding and chocolate hazelnut spread
together.
3. Place two croissant bases into sandwich maker
and spoon half the mixture evenly between each
croissant and top with croissant lid. Close lid and
cook 2-3 minutes or until croissant is golden and
crisp.
4. Repeat with remaining ingredients and serve
immediately with extra shavings of dark
chocolate.
Banana Bread with
Banana And Honey
Ricotta Cream
Makes 4 sandwiches
2 tablespoons honey
½ cup (114ml) ricotta
2 medium ripe bananas
8 thick slices day old banana bread
1. Stir honey into ricotta. Mash bananas with a fork
and add to honey ricotta.
2. Preheat sandwich maker until green light
switches on.
3. Spread the banana ricotta honey cream over the
4 slices and top with remaining banana bread.
Place 2 into sandwich maker; close lid and cook
2 minutes or until golden and hot.
4. Repeat with remaining banana bread and banana
ricotta honey cream. Serve immediately.
13
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