Turkish Bread, Pita bread and Panini are versatile, tasty breads that provide the perfect base for a wide range of nutritious and exciting snacks or main meals. Sandwich with any of the following delicious filling combos.
FILLING HINTS: They can also be purchased from the deli section of most supermarkets as can roasted red capsicums. Pre-made felafel or felafel mixes are available from the refrigerated section of most supermarkets.
TURKISH BREAD SANDWICHES
A loaf of Turkish Bread will make 3 regular-size sandwiches — if desired, cut the crusts off each end of the loaf. Divide loaf into equal portions, then cut each portion in half horizontally. Spread the cut surfaces lightly with butter before filling.
• Hummus, roasted red capsicum, sliced cheese and salad greens.
• Shredded smoked chicken, halved grapes, blanched asparagus and mayonnaise.
• Honey-roasted Kumara and Carrot Slices (see recipe below) with finely sliced spring onions, salad greens and chutney or mayonnaise of your choice.
HONEY-ROASTED KUMARA AND CARROT SLICES
kumara pure olive oil carrots liquid honey
Preheat oven to 2300 C. Peel kumara and carrots and cut into 5-mm-thick slices. Drizzle a little oil over the base of a roasting dish. Heat in oven for 3—4 minutes. Add kumara and carrot slices. Drizzle over a little honey and toss to coat.
Roast for 10—1 2 minutes, turning occasionally, until vegetables are cooked through and golden. Remove from oven. Cool.
Cook's Note: Covered and refrigerated, roasted vegetables will keep for up to 3 days.
PITA BREAD SANDWICHES
For a deep pita pocket (1 large sandwich), tear a small strip from the edge of the pita bread to form a pocket. Alternatively, tear the pita pocket in half to give 2 smaller pockets.
• Sliced roast lamb, Tabouleh and Yoghurt Dressing
(combine 1/2 cup natural unsweetened yoghurt with I teaspoon lemon juice,
1/4 teaspoon crushed garlic and freshly ground black pepper).
• Felafel, Hummus and Tabouleh with Yoghurt Dressing (see recipe above).
Use a bread knife to slice open the panini lengthwise then fill as desired. Cook filled panini in a toasted-sandwich maker or lightly greased frying pan for 3—5 minutes.
Ham, mozzarella and tomato — fill with sliced ham, sliced tomato and sliced mozzarella cheese.
• Bacon, avocado, tomato and cheese — grill rashers of rindless bacon until crisp. Allow 2 rashers of bacon per panini and top with sliced avocado, sliced tomato and sliced mozzarella or tasty cheddar cheese.
• Grilled vegetables and feta — if desired, spread cuts surfaces of panini with pesto. Top with sliced feta cheese and grilled vegetables.
Toasted Bread Sandwiches — any of the above combinations can be made into open-faced sandwiches, which are ideal for serving as a light meal. For open-faced sandwiches, cut the bread in half horizontally.
Brush the cut surfaces lightly with extra virgin olive oil, then toast under a preheated grill until light golden.
Place a piece of toasted bread on a serving plate. Top with ingredients of your choice.