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Chocolate and Hazelnut
Fondant Sandwich
Makes 4 sandwiches
(200g) 7oz dark chocolate
(100ml) 7oz cream
2 tablespoons chopped roasted hazelnuts
Softened butter
8 thick slices brioche
1. Cut chocolate into small pieces and place
into a deep bowl; set aside. Warm cream until
almost boiling and pour over chocolate. Stir
until chocolate mixture is smooth. Stir through
hazelnuts and cool until it forms a thick paste.
2. Preheat sandwich maker until green light
switches on.
3. Butter one side of each slice and place brioche,
buttered side down. Spread chocolate evenly over
slices. Cover with remaining brioche, buttered
side up.
4. Place into sandwich maker; close lid and cook
3 minutes or until brioche is golden and crisp.
Repeat with remaining sandwiches.
14
Pine-Mango Empanada
Makes 2 sandwiches
1 package pie crust dough (premade, refrigerated)
1 large mango (ripe)
(226g) 8oz can crushed pineapple (with juice)
½ teaspoon pure vanilla extract
¼ teaspoon nutmeg, ground
¼ cup (25g) powdered sugar
2 tablespoons brown sugar (packed)
1. Pre heat sandwich maker.
2. Remove peel and seed form mango. Cut into
¼'' cubes. Place mango, pineapple (with juice),
vanilla extract, nutmeg, powdered sugar and
brown sugar into medium sauce pan on
med-high heat. Simmer for 4–5min until fruit
starts to break apart. Remove and let cool.
3. Unroll pie crust on lightly floured surface. Cut
sheets into 4 equal squares.
4. Place one square on the bottom of the sandwich
maker and fill with 1–2 tablespoons of filling (be
sure to fill corners). Place another square on top
of the filling and close sandwich maker. Hinge
lock onto handle.
5. Cook for 9–10 minutes. Remove and let cool a
bit. Enjoy!
Notes
15
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