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Recipes
continued
Open sandwich melts
2 tablespoons mayonnaise
4 slices thick rye, wholemeal or grain bread
(lightly toasted if desired)
4 cooked asparagus spears, mashed
2 cups cooked diced chicken or
1 x 440g can chunky tuna, drained
2 tablespoons fresh herbs, finely chopped
1
1
/
cup shredded cheddar cheese
2
1
/
cup pine nuts
4
1. Select the 'Grill' function and preheat for 5 minutes.
2. Spread mayonnaise evenly over bread slices.
Place asparagus on top.
3. Spoon chicken or tuna over asparagus. Sprinkle
with herbs, cheese and pine nuts.
4. Grill for 5-10 minutes or until cheese has melted
and nuts have lightly browned.
Repeat with two remaining open sandwiches.
R16
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2
Bruschetta
4 slices light rye or french stick bread,
thickly sliced diagonally
1 clove garlic, cut in half
2 tablespoons olive oil
1 cup finely chopped deseeded tomato
1 cup finely chopped Spanish onion
1 tablespoon olive oil
1 teaspoon dried marjoram leaves
1 teaspoon light brown sugar
1. Brush both sides of bread with olive oil, rub cut
surface of garlic over bread.
2. Select the 'Toast' function and toast bread until
light golden brown.
3. Combine tomato and onion.
4. Combine olive oil, marjoram and brown sugar,
mix well. Stir into tomato mixture.
5. Spoon tomato mixture evenly onto toasted
bread slices.
Serve immediately.
2-4
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