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So much more than just a Sandwich Maker, perfect for quick and easy Omelettes, Calzones or Pastries. Once finished, the removable, non-stick plates are dishwasher safe for easy cleaning.
The Sandwich Maker is ideal for making quick and easy meals and snacks with no fuss. Whether it’s a quick lunch, an after-school filler or a late-night snack it’s the perfect machine.
The deep fill sandwich plates have been carefully designed to accommodate even the thickest slices of bread from focaccia to a hand sliced loaf. Stuff with your favourite filling and then brown and seal the perfect toasted sandwich. And it’s not just for sandwiches – you can also experiment with delicious French toast, omelettes, pastries, quesadillas and calzone.
It couldn’t be easier to clean up afterwards – the removable, non-stick plates can go in the dishwasher.
For the Béchamel Sauce
For the Spinach
For the filling
1. To make the béchamel sauce, bring the milk to a gentle simmer in a saucepan.
2. Melt the butter in a pan, then add the flour and keep stirring. Let it gently cook for a minute then add the hot milk. Continue to stir until it comes together and forms a very thick consistency.
3. Add the grated gruyere and truffle oil, stirring until completely smooth. Remove from the heat.
4. To cook the spinach, melt the butter in a saucepan. Add the spinach and nutmeg and stir until wilted.
5. Set aside to cool a little, then squeeze out the excess water.
6. Fit the sandwich plates and set the temperature to ‘HIGH’.
7. Butter the bread on what will be the outside surfaces.
8. Spread the béchamel sauce on what will be the inner sides of each slice of bread.
9. On a work surface or chopping board, lay 2 pieces of ham on top of each other and cut to be the approximate size of the bread. Cut 2 holes in the ham diagonally opposite each other approximately 2cm wide (these will become the moulds for the quail eggs). Repeat with the remaining 2 slices of ham.
10. Place the layered ham onto 2 of the slices of bread with béchamel sauce.
11. Crack a quail egg into each of the holes in the ham.
12. Spread the grated gruyere cheese over the ham and eggs, followed by the spinach and sliced black truffles.
13. Close the sandwiches with the remaining 2 slices of bread.
14. Place them onto the lower sandwich plate and cook for 4-5 minutes until golden brown.
15. Serve with a crisp fresh salad.