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Sandwichmaker Betriebsanleitung
Toast mit Zucchini und Scamorza
Zutaten:
8 Vollkorn-Toasbrot | 1 mittelgroßer Zucchino | 1 gerächerter Scamorza-Käse | etwa Salz | etwa
Pfeffer | etwa Öl | 1 gepresste Knoblauchzehe | etwa gehackte Petersilie
Zubereitung:
• Zucchino waschen, der Länge nach in Scheiben hobeln und ein paar Minuten auf jeder Seite
grillen.
• Zucchini mit Salz und Pfeffer würzen und mit Öl, Knoblauch und Petersilie anrichten.
Scamorza in 8 dünnen Scheiben schneiden und 2 Scheiben auf 4 Toastscheiben abwechselnd
legen.
• Sandwich mit anderen Toastscheiben belegen und toasten.
Waldtoast mit Omelette
6
Zutaten:
12 Scheiben hausgemachtes Brot | 6 Eier | 400 g frische Champignons | 1 Bund Petersilie |
6 gegrillte Auberginenscheiben | 100 g geschnittene Champignons aus der Dose | natives Oli-
venöl extra | Salz
Zubereitung:
Champignons putzen, schnell waschen und schneiden. Champignons mit 2 Löffeln Olivenöl in
einer Antihaft-Pfanne auf hoher Flamme 5 Minuten lang anbraten. Champignons oft umrühren
und nach dem Braten salzen.
Eier mit etwa Salz in einem Schüssel schlagen. Fein gehackte Petersilie und Champignons
unterrühren.
Ein paar Löffel Öl in einer weiten Pfanne erhitzen, die Eimasse hineingießen und das Omelette
anbacken lassen. Danach in sechs Portionen schneiden.
Brotscheiben toasten und mit Omelette, gegrillten Auberginen und abgetropften Champignons
füllen. Warm servieren.
26


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