Wolfgang Puck BCGL1000 Use And Care Manual page 11

Turkey Reuben
4 Servings
INGREDIENTS
Butter, if desired
1/2 pound Dill Havarti cheese (8 slices)
1 pound smoked turkey breast, thinly sliced
1/4 cup Russian salad dressing
1/2 cup coleslaw
8 slices pumpernickel rye swirl bread
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. To assemble one sandwich, butter the outside of each piece of
bread, if desired. On top of one slice of bread, spread Russian
dressing. Top with cheese and 1/4 pound of turkey. Top turkey with a
tablespoon or so of coleslaw. Top with another slice of cheese and
the top slice of bread. Repeat with remaining sandwiches.
3. Grill two sandwiches at a time in the Tri-Grill for 4 minutes.
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Barbecued Shrimp "BLT"
4 Servings
INGREDIENTS
1 teaspoon vegetable oil
5 large shallots
1/2 cup white wine
1 tablespoon champagne vinegar
1/2 cup heavy cream
1/2 cup unsalted butter, cut into small pieces
Juice of 1/2 medium lemon
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
3 tablespoons vegetable oil
1/2 pound medium shrimp, peeled and cleaned
1/2 cup mayonnaise
12 thin slices sourdough
2 cups baby lettuces
1/2 pound tomato, cut into 12 slices
12 thick slices bacon, cooked and drained
Salt and pepper, to taste
METHOD
1. Place your Grill in the CONTACT position and set both plate
temperatures to 350°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. Prepare the sauce: In a medium saucepan, heat 1 teaspoon vegetable
oil. Sweat shallots for about 2 minutes. Do not brown. Deglaze pan
with wine and vinegar and reduce slightly. Pour in cream and reduce
sauce by half. Whisk in butter and strain into a clean pan. Season
with lemon juice, salt and pepper. Keep warm.
3. Sprinkle shrimp with 3 tablespoons vegetable oil. Grill shrimp in
Tri-Grill for 1-2 minutes. Do not overcook. Drain shrimp and cut in
half lengthwise.
4. To assemble one sandwich, spread a little mayonnaise on one slice of
bread and top with a little lettuce. Top with three slices of tomato,
season lightly with salt and pepper, and place bacon on top of
tomatoes. Top with second slice of bread, a thin layer of mayonnaise
and a little lettuce. Heat the shrimp by placing in the warm lemon
butter. Place warmed shrimp on lettuce. Top with third slice of
bread. Repeat with remaining sandwiches.
5. Place sandwiches in Tri-Grill to toast the bread.
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