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Smoked Salmon and Cream Cheese Sandwich Recipe for the Diablo |
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This is our original recipe for the Diablo toasted sandwich maker. Full
flavoured smoked salmon either side of cream cheese. Sprinkle on lemon juice and pepper. A
delight for the taste buds!
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INGREDIENTS
Two slices of brown bread.
80g / 3oz smoked salmon. Shavings are sold at less than half the price of whole slices.
80g / 3oz full fat cream cheese.
Sprinkling of lemon juice.
Pepper
PORTIONS
1 toasted sandwich.
TIMINGS
Cooking takes eight minutes (four on each side).
PREPARATION
Separate the smoked salmon into thin pieces.
Cut off four corners off each slice of the bread.
Preheat to medium the heat source (hob, barbecue etc)
COOKING
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Place one layer of bread into the base of the Diablo. Spread half the smoked
evenly over the bread in the Diablo. Spread the cream cheese over the smoked salmon.
Arrange the other half of the smoked salmon over the top. Place the second piece of
bread on top and sprinkle a small amount of lemon juice and pepper over it. Top off
with the second piece of bread and close the Diablo. |
Scrape off the excess bread and place the Diablo on the hob. Cook each side
for four minutes, turning two or three times. The toasted sandwich is ready when the
bread has turned light brown on both sides.
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