garlic bread croutons

450g packet cubed Turkish Bread - Traditional Garlic Bread
3 tablespoons melted butter or olive oil
1 teaspoon garlic powder and a pinch of salt OR 1/2 teaspoon garlic salt
1 teaspoon dried parsley flakes

Cut the chicken breasts into bite-size pieces. Place the chicken pieces into a bowl with the teriyaki sauce and marinate for about 30 minutes. Empty the bowl into a non-stick skillet after marinating and cook over medium heat until the chicken is done (about 7 minutes). Use 1 tablespoon of olive oil to grease your pizza pan and place your Turkish Garlic Bread thick crust/thin & crispy pizza base over the pan. Cover the dough with the rest of the olive oil. Evenly spread the grated mozzarella over the entire pizza. Layer the marinated chicken, mango pieces, and coriander over the pizza and cover with any remaining grated cheese. Bake at 220°C for about 10-15 minutes (oven times will vary – bake it until the crust looks golden brown and the cheese is melted fully)

steak & onion toastie

450g packet of Turkish Bread - Traditional Garlic Bread

3 large sliced onions

3 Tbsp balsamic vinegar

4 x 125g sirloin thin cut steaks, trimmed, about 1cm thickness
1/2 cup mayonnaise

mesclun salad leaves
1-2 tomatoes, thickly sliced

Heat some oil in a saucepan and add the onions. Cover and cook over a medium heat until they begin to soften, then remove the lid and continue cooking for 10-15 minutes or until the onions start to change colour. Add in balsamic vinegar and stir in. Continue to cook over a medium heat uncovered for a further 30-35 minutes, until the onions are soft and caramelised, and the liquid is absorbed. Let it rest. BBQ or pan fry the sirloin steaks over a high heat until just cooked, turning once during cooking. Allow to rest for 5 minutes. Cut the Turkish Garlic Bread loaf in half lengthways, then into four portions. Spread the tops and the bottoms of the bread with mayonnaise. Fill in your sandwich with the mesclun salad leaves, tomato, onions and steak. Then devour the sandwich!

bacon, lettuce & tomato toastie

450g packet of Turkish Bread - Traditional Garlic Bread
1 Tbsp olive oil
8 rashers honey cured middle bacon
4 Tbsp whole-grain mustard
4 Tbsp hummus or mayonnaise (optional)
1-2 tomatoes, thickly sliced
8 slices aged cheddar cheese
2 handfuls baby spinach leaves or salad greens

Cut the Turkish Garlic Bread loaf in half lengthways, then into four portions. Grill bacon on a hot grill or fry pan until crispy. Drain on paper towels. Slice tomatoes thickly, and slice cheese. Spread the bottom half of the bread with mustard or hummus, then top with bacon, tomato, cheddar and a handful of baby spinach leaves. For each sandwich, brush or spray with a little olive oil and heat in a toast & grill machine until golden and the cheese is melted.

ham, cheese & mayonnaise panini

450g Turkish Bread - Traditional Garlic Bread - halfed and split
250g sliced ham/prosciutto

5-6 slices cheddar/swiss cheese
1 Tbsp mayonnaise

Open the split Turkish Garlic Bread, layer mayonnaise, sliced ham/proscuitto and cheese (add in dijon mustard for a kick). Grill on a sandwich press until cheese is melted and sandwich is warm and toasted. If you don’t have a sandwich press, use a skillet over medium heat and cook on both sides until crisp and golden brown.

chicken, brie & cranberry panini

450g Turkish Bread - Traditional Garlic Bread - halfed and split
250g chicken breast - cooked and chopped

5-6 slices brie cheese
500g rocket salad
1 Tbsp cranberry chutney

Open the split Turkish Garlic Bread, layer chutney, chicken breast, brie cheese and rocket salad. Grill on a sandwich press until cheese is melted and sandwich is warm and toasted. If you don’t have a sandwich press, use a skillet over medium heat and cook on both sides until crisp and golden brown.