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Pizza Pocket
Makes 2 sandwiches
4 slices White bread
(396g) 14oz can diced tomatoes
1 tablespoon onion powder
2 teaspoons garlic powder
2 teaspoons dried basil
¼ cup (57ml) mozzarella, shredded
4 slices pepperoni
Pinch salt
1. Pre heat sandwich maker.
2. Place diced tomatoes, onion powder, garlic
powder, dried basil and salt into blender and
blend until smooth.
3. Place sauce in medium sauce pan on medium
heat and simmer for 5–10 minutes. Set aside and
let cool.
4. Place one slice of bread on each side of sandwich
maker. Place a tablespoon of sauce one ounce of
cheese and 2 slices of pepperoni and cover with
another slice of bread. Cover lid and lock handle.
5. Cook for 4 minutes. Remove and enjoy!
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Reuben Sandwiches
With Fherkin
Makes 4 sandwiches
¼ cup (57ml) Thousand Island dressing
Softened butter
8 slices light rye bread
4–6 slices (300g) corned beef, finely sliced
¼ cup (250g) good quality sauerkraut, drained of
excess liquid
4 slices (200g) gruyere
1. Preheat sandwich maker until green light
switches on.
2. Combine aioli and mustard and mix well.
3. Butter one side of each slice and place bread,
buttered side down. Spread aioli evenly over 4
slices and top with corned beef, sauerkraut and
gruyere. Cover with remaining bread, making
sure the buttered side is facing up.
4. Place into sandwich maker; close lid and cook
3 minutes or until bread is golden and crisp.
Repeat with remaining sandwiches.
5. Serve hot with fries and baby cornichons.
Bacon Butty Sandwich
Makes 4 sandwiches
8 rashers bacon, rind removed
¼ cup (57ml) aioli
2 teaspoons harissa
Softened butter
8 slices wholemeal bread
2 tomatoes, sliced
½ cup (80g) baby arugula, trimmed
1. Cook bacon in a large frying pan for 5 minutes or
until crisp and golden remove and set aside.
Mix aioli and harissa together.
2. Preheat sandwich maker until green light
switches on.
3. Butter one side of each slice and place bread,
buttered side down. Spread aioli mixture evenly
over 4 slices and top with bacon, tomato and
arugula. Cover with remaining bread, buttered
side up. Place into sandwich maker; close lid and
cook 3 minutes or until bread is golden and crisp.
4. Repeat with remaining sandwiches.
Garlic Mushrooms,
Taleggio Cheese and
Prosciutto
Makes 4 sandwiches
2 tablespoons (40g) butter
1 cup (250g) mushrooms, finely sliced
2 cloves garlic, crushed
Salt and freshly ground black pepper
Softened butter
8 thick slices white bread
4 slices (200g) telaggio cheese, sliced
8 thin slices prosciutto
1. Heat butter in a frying pan and cook mushrooms
and garlic for 5 minutes. Season with salt and
pepper. Remove and drain off any excess juices;
cool.
2. Preheat sandwich maker until green light
switches on.
3. Butter one side of each slice and place bread,
buttered side down. Spread mushroom evenly
over 4 slices. Top with taleggio and prosciutto
and cover with remaining bread, buttered side up.
4. Place into sandwich maker; close lid and cook
3 minutes or until bread is crisp and golden.
Repeat with remaining sandwiches.
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