Reuben Pickle Toasties, Mozzarella Antipasto Melts, Ham, Apple & Cheese Croissants, Big Brekkie French Toast.
Reuben Pickle Toasties, Mozzarella Antipasto Melts, Ham, Apple & Cheese Croissants, Big Brekkie French Toast.
Reuben Pickle Toasties
• 8 thick slices sourdough bread •40 g butter, softened, for spreading • / 3 1 cup Parmesan, finely grated •200 g corned beef, shaved.
• cup sauerkraut, drained •8 slices cheddar cheese •2 tbsps seeded mustard •1 cup rocket leaves •dill pickles, to serve.
TIP: If you don’t have a sandwich press, pan-fry in a large non-sticky frying pan, about 3 mins on each side.
1 Preheat sandwich press.
2 Butter all bread slices and sprinkle with Parmesan. Place half slices on sandwich press, buttered-side down.
3 Layer with corned beef, sauerkraut and cheddar. Spread unbuttered side of remaining bread slices with mustard. Sandwich together, buttered-side up and close sandwich press.
4 Cook 4-5 mins until cheese melts and bread is well toasted. Add fresh rocket to each sandwich. Serve with pickles.
Mozzarella Antipasto Melts
•4 ciabatta rolls, split •1 tbsp olive oil •1 clove garlic, halved •½ cup tomato passata.
•280 g jar artichokes in brine, drained and sliced •½ cup char-grilled capsicum slices, drained.
•8 thin slices prosciutto, torn •1 cup mozzarella, grated •½ cup Parmesan, grated • cream •Parsley leaves, to serve.
TIP: Some of the best cheeses for melting include mozzarella, Colby, gruyere and cheddar, as well as soft cheeses such as camembert and brie.
1 Preheat oven grill to moderate, 180 c. Line an oven tray with foil.
2 Brush cut surface of rolls with oil and rub with cut garlic clove. Place on a tray, cut-side up. Grill 2 - 3 mins, until lightly toasted.
3 Dollop teaspoons of passata evenly over each piece of bread. Top evenly with artichoke, capsicum and torn prosciutto slices.
4 In a bowl, mix cheeses and cream together. Spoon over top of each roll. Grill 3-4 mins, until golden and bubbling. Scatter with parsley to serve.
Big Brekkie French Toast
•6 rashers rindless bacon, halved •4 slices brioche, 2-cm thick •20 g butter, plus 40 g extra •1 tomato, thinly sliced.
•130 g can baked beans, warmed •8 slices Swiss cheese •4 eggs •½ cup milk.
TIP: For a variation, dip single slices of brioche in egg mixture and pan-fry. Then serve topped with crème fraiche, smoked bacon, chives and a squeeze of lemon juice.
1 Preheat oven to moderate, 180 c. Line an oven tray with baking paper.
2 In a large frying pan, cook bacon 2-3 mins each side, until golden and crisp. Drain on paper towel.
3 Butter brioche slices on both sides. Sandwich together with bacon, tomato, baked beans and cheese.
4 In a bowl, beat eggs and milk together. Season to taste. Dip each sandwich in egg mixture on both sides.
5 Melt extra butter in a large frying pan on low. Fry sandwiches 2- 3 mins each side, until crisp and golden all over.
6 Transfer sandwiches to tray. Bake 4-5 mins until cheese melts. Serve straight away.
Ham, Apple & Cheese Croissants
•4 croissants, split •½ cup fruit chutney •1 small Granny Smith apple, cored, quartered and thinly sliced.
•200 g shaved leg ham •8 thin slices colby cheese.
TIP: Croissants toast very quickly under the grill so keep a close eye on them to make sure they don’t burn.
1 Preheat oven grill to moderate, 180 C. Line an oven tray with foil.
2 Spread croissant bases with chutney. Top with apple, ham and cheese.
3 Place on tray with lids cut-side up. Grill 1 min.
4 Remove lids from tray. Grill a further 1-2 mins, until cheese melts. 5 Serve sandwiched together with lids on top.
