Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Grilled Spanish sandwich
Grilled pretzel sandwich
Grilled veggie sandwich
Grilled Gorgonzola & apple sandwich
How it's done
Grilled Spanish sandwich
Spread tapenade on both sides of the baguette. Place the Manchego, chorizo and honey on the bottom half of the baguette, cover with the top half of the baguette, press together firmly.
Charcoal/gas/electric grill: Cover and grill the sandwiches over/on a medium heat (approx. 200 °C for approx. 6 mins., turning once or twice.
Grilled pretzel sandwich
Spread pesto on both sides of the roll. Place the Asiago, cured ham and basil on the bottom half of the bread roll, cover with the top half of the roll, press together firmly.
Charcoal/gas/electric grill: Cover and grill the sandwiches over/on a medium heat (approx. 200 °C for approx. 6 mins., turning once or twice.
Grilled veggie sandwich
Spread hummus on both sides of the roll. Place the Brie, avocado and spinach on the bottom half of the bread roll, cover with the top half of the roll, press together firmly.
Charcoal/gas/electric grill: Cover and grill the sandwiches over/on a medium heat (approx. 200 °C for approx. 6 mins., turning once or twice.
Grilled Gorgonzola & apple sandwich
Heat the butter in a pan. Sweat the onions over a low heat for approx. 15 mins. Add the water, sugar and salt, simmer for approx. 10 mins., stirring occasionally.
Top 8 slices of bread with the caramelized onions. Add the Gorgonzola, sliced apple and rocket, cover with the remaining slices of bread, press together firmly.
Charcoal/gas/electric grill: Cover and grill the sandwiches over/on a medium heat (approx. 200 °C for approx. 6 mins., turning once or twice.
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