Bella 8-IN-1 GRILL Instruction Manual & Recipe Manual page 22

Recipes
Grilled Cuban Sandwiches
Serves 2
• 2 submarine rolls, split
• 1 teaspoon brown mustard
• 1/2 lb. roast pork, thinly sliced
• 2 slices Swiss cheese
1. Install 2 reversible panini/omelet plates; panini cookside up.
2. Preheat the 8-IN-1 Grill Station to 425ºF. Prepare Cuban sandwiches as the appliance heats.
3. Spread rolls with mustard and then layer with pork, cheese, ham and pickles.
Cover with the roll tops.
NOTE: Grilled sandwiches or Panini can be prepared ahead of time, sealed with plastic
wrap, and refrigerated; then grilled as needed.
4. When the blue READY light illuminates, lift the lid and if desired, use a heat-proof brush
to lightly coat the upper and lower cooking plates with vegetable oil
IMPORTANT: Do not use non-stick sprays as they can cause build-up on the cooking plates.
Use vegetable or olive oil instead.
5. Center the 2 Cuban sandwiches on the lower cooking plate. Using the lid handle, close
the lid and press down several times while grilling. Cook for approximately 5 to 7 minutes,
until ightly toasted and cheese is melted.
6. When your Cuban sandwiches are ready, wearing oven mitts, gently open the lid and
remove sandwiches from the cooking plate.
7. If additional Cuban sandwiches are to be grilled, close the 8-IN-1 Grill Station to retain heat.
8. Serve with roasted tomatoes and a light slaw.
Spinach Mushroom Omelet
Serves 1
• 2 medium eggs
• 4 oz. sliced white mushrooms, grilled
• 2 green onions, sliced
• 8 leaves fresh spinach, cut into ribbons
1. Install 2 reversible panini/omelet plates; omelet cookside up.
2. Preheat the 8-IN-1 Grill Station to 350ºF.
3. Place 2 fresh eggs in a spouted cup. Whip well.
4. When the blue READY light illuminates, lift the lid and use a heat-proof brush to lightly coat
the upper and lower cooking plates with vegetable oil
IMPORTANT: Do not use non-stick sprays as they can cause build-up on the cooking plates.
Use vegetable or olive oil instead.
5. Pour a quarter of the whipped eggs into each mold. Add filling ingredients to both molds.
Top each mold with the remainder of the eggs.
WARNING: Do not over-stuff the omelet molds as the filling may leak into the reservoir.
6. Close the lid and cook for 4 minutes. Check for doneness and if more time is needed, close
the lid and cook for 15 second increments. Wearing oven mitts, remove omelets using a
heat-proof rubber spatula.
WARNING: Never use a sharp or metal object as it may damage the non-stick surface of the
griddle or grill plates.
7. If additional omelets are going to be cooked, close the 8-IN-1 Grill Station to retain heat.
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• 1/2 lb. honey ham, thinly sliced
• dill pickle slices
• 1 tablespoon butter, softened
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