Wolfgang Puck BCGL1000 Use And Care Manual page 10

Salmon Panini
4 Servings
INGREDIENTS
4 salmon fillets (3 to 4 ounces each), boned
1 teaspoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon fresh dill weed
1 loaf unsliced French bread
4 tablespoons Russian salad dressing
1 tablespoon capers
4 medium purple onion slices, razor thin
2 cups arugula, watercress or lettuce leaves
METHOD
1. Place your Grill in the CONTACT position and set both plate
temperatures to 450°F. Allow your plates to preheat until the
READY text appears in the display and a short beep sounds before
placing your food on the plates.
2. Rub your fingers over salmon filets and check for bones. Remove
any you may find with tweezers.
3. Rub salmon filets with olive oil and sprinkle with salt, pepper and dill.
4. Place salmon filets in grill, lower lid, and cook for 5 minutes or until
cooked through.
5. While salmon is cooking, cut French bread in half horizontally.
Spread bread with Russian dressing. Sprinkle capers on bottom slice
of bread.
6. When salmon is finished cooking, remove to cutting board, and while
grill is still hot, carefully wipe grill surfaces with a damp towel.
7. Slice salmon and place on top of capers. Top with onion slices and
lettuce leaves. Place top slice of bread on sandwich and cook in the
Tri-Grill for 2 minutes to toast the bread.
8. Slice into 4 pieces diagonally. Serve warm.
18
Roast Beef Panini with
Roquefort and Caramelized
Shallots
4 Servings
INGREDIENTS
3 tablespoons unsalted butter
6 large shallots, thinly sliced
1/4 teaspoon fresh thyme
Salt and pepper, to taste
2 medium baguettes, halved
Horseradish sauce or mustard, if desired
1 pound medium rare roast beef, thinly sliced
1 cup Roquefort cheese, crumbled
METHOD
1. Place your Grill in the CONTACT position and set both plate
temperatures to 450°F. Allow your plates to preheat until the READY
text appears in the display and a short beep sounds before placing
your food on the plates.
2. In a small sauté pan, melt butter over medium-high heat. Add
shallots; season with thyme and salt and pepper to taste. Cook
shallots until golden brown.
3. Spread bread with horseradish sauce or mustard, if desired. Top with
roast beef. Top with shallots and cheese crumbles.
4. Grill baguettes in Tri-Grill for 4 minutes or until cheese melts.
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