Smoked Salmon & Cream Cheese Toasted Sandwich

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Smoked Salmon and Cream Cheese Sandwich Recipe for the Diablo

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!

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

Uncooked smoked salmon and cream cheese toasted sandwich. Click to enlarge picture.

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.

DIABLO TOASTED SANDWICH MAKER
OUR PRICE: �20.00 (free first class Royal Mail delivery in the mainland UK)
0 in stock. We only deliver to the mainland UK.

CURRENTLY OUT OF STOCK, NEW STOCK COMING SOON

We aim to post all items on the same working day of payment being received and will send you an email confirming when the item has been posted. This is brand new, never been used, in the manufacturers original packaging with the recipe booklet included.

WE OFFER A 14 DAY FULL REFUND ON ALL OF OUR GOODS, IF RETURNED UNUSED IN ORIGINAL PACKAGING AND ORIGINAL CONDITION. YOU WILL BE RESPONSIBLE FOR THE RETURN POSTAGE

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