Lavosh Roll With Prawns Lime An Mayonnaise - Gastroback 42534 Design Grill-Barbecue Advanced Bedienungsanleitung

Spoon mayonnaise over the mango and
scatter with basil leaves. Season with pep-
per.
2. Top with remaining bread and place
sandwiches in pre-heated grill. Allow grill
to gently rest on bread, cook until golden
brown.
3. Remove from grill. Cut each sandwich in
half and serve immediately.
LAVOSH ROLL WITH PRAWNS
LIME AN MAYONNAISE
Serves 4
Ingredients
4 slices lavosh bread
6 tablespoons mayonnaise
500 g medium sized king prawns, shelled,
deveined and roughly chopped
1 punnet alfalfa sprouts
6 – 8 inner leaves of cos lettuce, cut into
strips
juice of 1 lime
freshly ground black pepper
Preheat Design Grill-Barbecue Advanced
until the heating light turns off.
1. Place lavosh bread flat on work surface.
Spread with mayonnaise (then keeping all
ingredients on one end of bread) divide
prawns between lavosh and top with
sprouts and lettuce. Squeeze with lime
juice and season with pepper.
2. Rolls lavosh firmly, but not too tightly. Place
in pre-heated grill and allow top plate to
rest gently on bread.
3. Allow to cook until lavosh is a light golden
brown.
4. Remove from grill and cut in half, wrap
each half in a paper napkin and serve
immediately.
ROAST CHICKEN ROLL WITH SEMI-
DRIED TOMATOES AND ROCKET
Serves 4
Ingredients
4 slices pita bread
6 tablespoons mayonnaise
250 g sliced or chopped char-grill rotisserie
chicken
1 cup semi-dried tomatoes, roughly chopped
1 bunch rocket leaves, roughly torn
freshly ground black pepper and sea salt
Preheat Design Grill-Barbecue Advanced
until the heating light turns off.
1. Place pita bread flat on work surface.
Spread with mayonnaise (then keeping all
ingredients on one end of bread) divide
chicken between pita and top with toma-
toes and rocket.
2. Season generously and then roll pita firmly
but not too tightly. Place in pre-heated grill
and allow top plate to rest gently on bread
3. Allow to cook until pita is a light golden
brown.
4. 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
1 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
Preheat Design Grill-Barbecue Advanced
until the heating light turns off.
1. 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.
2. Arrange tomato slices over and then baby
spinach leaves. Place cheese over each
Turkish bread and then top with reserved
bread slices.
3. Place Turkish bread in pre-heated grill and
allow grill to gently rest on bread
4. Allow to cook until Turkish bread is lightly
browned and cheese has melted slightly.
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