Catler GR 8030 - Manual (Page 38)

38
RECIPES
ROAST CHICKEN ROLL WITH SEMI-DRIED
TOMATOES AND ROCKET
Serves 4
INGREDIENTS
4 slices pita bread
6 tablespoons mayonnaise
250g sliced or chopped char-grill rotisserie
chicken
1 cup semi-dried tomatoes, roughly chopped
1 bunch rocket leaves, roughly torn
freshly ground black pepper
sea salt
METHOD
1. Preheat grill to PANINI (sandwich)
temperature setting until the HEATING
display turns off .
2. Place pita bread fl at on work surface.
Spread with mayonnaise (then keeping
all ingredients on one end of bread)
divide chicken between pita and top with
tomatoes and rocket.
3. Season generously and then roll pita
fi rmly but not too tightly. Place in pre-
heated grill and allow top plate to rest
gently on bread
4. Allow to cook until pita is a light golden
brown.
5. Remove from grill and serve immediately
as is or cut each pita in half and wrap in
a paper napkin to serve.
PASTRAMI ON TURKISH WITH MUSTARD
MAYONNAISE
Serves 6
INGREDIENTS
Turkish bread cut into 6 equal sections
butter or margarine
18 slices pastrami
6 tablespoons mustard mayonnaise
2 vine-ripened tomatoes, sliced
2 cups baby spinach leaves
12 slices Swiss style cheese
Freshly ground black pepper
METHOD
1. Preheat grill to PANINI (sandwich)
temperature setting until the HEATING
display turns off .
2. Cut each section of Turkish bread
through the centre and set aside top
pieces. Lightly spread Turkish bread with
butter or margarine. Divide the pastrami
between the Turkish bread. Spread
pastrami with mustard mayonnaise.
3. Arrange tomato slices over and then
baby spinach leaves. Place cheese over
each Turkish bread and then top with
reserved bread slices.
4. Place Turkish bread in preheated grill and
allow grill to gently rest on bread
5. Allow to cook until Turkish bread is lightly
browned and cheese has melted slightly.
NOTE
Pastrami is delicacy from conserved
lean meat, mainly prepared from beef
brisket or beef round, origin from
Romania, meat is pickled in a special
brine, then smoked and fi nally cooked.