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GA_PaniniPressManualWPGPP20_GA_PaniniPressManualWPGPP20 10/21/11 4:58 PM Page 21
Cuban Sandwich
2 Servings
INGREDIENTS
1 loaf Cuban bread (Italian bread may be substituted)
1/4 lb roast pork-sliced
1/4 lb boiled or maple glazed ham-sliced
1/4 lb Swiss cheese
4 Tbsps mayonnaise
2 Tbsps honey Dijon mustard
4 dill pickles-sliced lengthwise
METHOD
1
With your Panini Press in the closed position preheat until the green
ready light illuminates.
2
Slice bread loaf lengthwise, trim ends.
3
Spread both sides of loaf with 3 Tbsps of mayonnaise and 2 Tbsps
of honey Dijon mustard.
4
Layer cheese, pork, ham & pickle slices on one slice of bread. Cover
with second Slice Brush both top and bottom portions with the
remaining 1 Tbsp of mayonnaise.
5
Slice in half and place in pre-heated Panini Press:
6
Grill For 5-7 minutes or until the bread is crispy and the cheese
has melted.
7
Serve immediately.
Recipe courtesy Anna Barros, Wolfgang Puck HSN Food
Stylist Coordinator
21
Buffalo Chicken Panini
4 Servings
INGREDIENTS
8 Slices soft white bread or one Baguette cut into 4
2 tbsp mayonnaise
4 Tbsp. Blue cheese dressing
2 Tbsp. Crystal hot sauce (more or less to your liking)
2 Fried chicken breasts, de-boned and shredded.
1/2 cup shredded mozzarella
METHOD
1
With your Panini Press in the closed position preheat until the green
ready light illuminates.
2
Use mayonnaise to butter the sliced bread on one side.
3
Lay Mayo side down onto plastic wrap.
4
In a mixing bowl stir blue cheese dressing and hot sauce together.
5
Add shredded fried chicken and divide between the 4 slices
of bread.
6
Top with some mozzarella.
7
Top with remaining bread, mayo side up.
8
Load onto Panini grill, two at a time, till golden brown.
9
Serve immediately
Recipe courtesy Marian Getz – Wolfgang Puck Café Lake Buena
Vista, Florida
22
Meijer.com
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