Gastroback 42534 Design Grill-Barbecue Advanced Bedienungsanleitung Seite 58

6 shallots, peeled and sliced finely lengthwise
1 tablespoon capers, drained and chopped
1 lemon
freshly ground black pepper
Preheat Design Grill-Barbecue Advanced
until the heating light turns off.
1. Spread base of bagels with cream cheese.
Lay salmon slices over, divide shallots bet-
ween the 4 bagels, sprinkle over capers
and squeeze with lemon juice. Season
with pepper and place top on bagel.
2. Place in pre-heated grill and allow top
plate to gently rest on bagels using the
adjustable height control.
3. Allow to toast for 1 ½ minutes or until
required doneness. Remove from press
and serve immediately.
BAGEL WITH SMOKED TURKEY
CRANBERRY AND CAMEMBERT
CHEESE
Serves 4
Ingredients
4 bagels – split
butter or margarine
4 slices smoked turkey breast – cut in half
3 tablespoons cranberry sauce
1 cup snow pea sprouts
1 small camembert cheese, cut into fine
slices
Preheat Design Grill-Barbecue Advanced
until the heating light turns off.
1. Lightly spread bagels with butter or mar-
garine. Arrange half the turkey slices in
bagels. Spread the cranberry sauce. Top
with snow pea sprouts, then camembert
slices and finally remaining turkey.
2. Place in pre-heated grill and allow top
plate to gently rest on bagels using the
adjustable height control.
3. Allow to toast for 1 ½ minutes or until
required doneness. Remove from press
and serve immediately.
LEG HAM AND SEEDED MUSTARD
ON WHOLE GRAIN BREAD
Serves 4
Ingredients
8 slices `large' size wholegrain pre-sliced
bread
butter or margarine
4 slices leg ham
3 tablespoons seeded mustard
1 avocado, peeled and sliced thinly and
squeezed with lemon juice
1 vine-ripened tomato, sliced
6 – 8 inner leaves of cos lettuce, roughly torn
Preheat Design Grill-Barbecue Advanced
until the heating light turns off.
1. Lightly spread bread with butter or mar-
garine. Place ham on half the bread and
spread with mustard. Lay avocado slices
over, then tomato and finally lettuce lea-
ves.
2. Top with remaining bread slices and place
in grill, allow press to gently rest on bread,
cook until golden brown.
3. Remove from press. Cut each sandwich in
half and serve immediately.
SMOKED CHICKEN WITH BASIL
AND FRESH MANGO
Serves 4
Ingredients
8 slices `large' wholegrain pre-sliced bread
butter or margarine
250 g sliced smoked chicken – smoked
chickens are available from better delis and
supermarkets – char-grilled rotisserie chicken
can be substituted
1 medium size ripe mango, peeled and
sliced
3 – 4 tablespoons whole egg mayonnaise
1 ½ cup basil leaves roughly torn
freshly ground black pepper
Preheat Design Grill-Barbecue Advanced
until the heating light turns off.
1. Lightly spread bread with butter or marga-
rine. Arrange chicken on half the bread,
then place mango slices over chicken.
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