6
Smoked ham bocadillo - serves 1
• 1 pre-cooked baguette, sliced lengthways
• 50g smoked ham
• 80g sliced cheese, Iberico or Manchego work well
• Optional – aioli, ketchup or mustard
1. Adjust the temperature setting to medium–high.
2. Preheat your sandwich press until the ready light goes out.
3. Arrange the ham and cheese slices onto the baguette, top with
a little sauce of your choice, close the baguette and place onto
the hot sandwich press.
4. Adjust the hinge lid so that the top plate is just resting onto the
bread and cook for 6–7 minutes, until the cheese has melted
and the bread is crisp and golden.
Toasted Mexican style tortillas - serves 2
• 2 soft oury tortillas
• 1 tsp chipotle paste
• 75g salsa
• 2 tbsp cooked mixed beans
• 1 tbsp chopped coriander
• 2 large handfuls of grated cheddar
1. Adjust the temperature setting to medium–high.
2. Preheat your sandwich press until the ready light goes out.
3. Assemble the tortillas by mixing together the chipotle paste,
salsa, mixed beans, coriander and cheddar.
4. Divide between the 2 tortillas, placing the ingredients into the
centre of the wrap. Carefully fold to encase the lling.
5. Place onto the hot press, adjusting the hinge lid so that it covers
the tortilla without touching the top.
6. Cook for 7–8 minutes until piping hot.
Delicious served with some creamy guacamole and a green salad.
Toasted Italian focaccia - serves 2
• 2 small olive focaccia breads
• 1½ tbsp pesto
• 150g vine tomatoes, sliced
• 100g mozzarella, drained and sliced
• 1 large roasted red pepper from a jar of antipasto, sliced
• Small handful of torn basil leaves
1. Adjust the temperature setting to medium–high.
2. Preheat your sandwich press until the ready light goes out.
3. Assemble the focaccias by splitting the bread and lling with the
ingredients.
4. Place onto the hot press, adjusting the lid so that it covers the
sandwiches without pressing them.
5. Cook for 7–8 minutes until golden.
RECIPE IDEAS
Bread
Most types of bread can be used; white, wholemeal, kibbled wheat,
wholegrain, raisin loaf and so on. Your sandwich press is ideal for
toasting foccacia, Turkish bread, baguettes as well as bread rolls.
Raisin bread, brioche or other sweet breads which contain a high
sugar content will tend to brown quicker, so we recommend using a
lower heat setting.
Fillings
Try to use canned or pre-cooked fruit as fresh fruit may give
off excessive juices when heated. Be careful when biting into
sandwiches containing llings such as cheese and tomato or jam,
because they retain heat and can burn if eaten too quickly.
Never overll your sandwich, especially when using ingredients that
contain food colouring, or coloured cheeses. Too much lling can
leak out and may stain the housing of your sandwich press.
Toasting bread
The unique at plate design makes your sandwich press ideal for
toasting plain breads, and Turkish bread, without any llings or
spreads. Try toasting Turkish bread with jams for a great alternative
to standard breads at breakfast.
Reheating
If the sandwich is not being eaten immediately, place it on a paper
napkin to absorb condensation. To keep for longer, place on a rack
in an oven-proof dish to keep warm in a low oven, about 100ºC. The
sandwich will keep hot for up to 20 minutes this way, but will then
begin to dry out.
Fat-free snacks
Due to the non‑stick ceramic at plate design, it is not necessary to
use any butter or margarine on the outside of your toasted snacks.
RECIPES
Warming / toasting table
Food item Temperature
setting
Cooking time
Warming croissants Low to Medium 3–4 minutes
Warming Danish
pastries
Low to Medium 3–4 minutes
Warming at breads Medium 2–3 minutes
Toasting fruit bread Medium 2–3 minutes
Toasting avoured
bagels
Medium 2–3 minutes
Toasted Madeira
cake
Medium to High 2–3 minutes
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