Breakfast Danish Panini; Grilled Pb And Banana Panini; Tomato, Prosciutto And Mozzarella Panini - Cuisinart Griddler GR-11P1 Instruction And Recipe Booklet

Breakfast Danish Panini

A sweet Danish-like breakfast treat, perfect
with a cup of coffee .
Makes 2 panini
4 slices cinnamon raisin bread
2 teaspoons unsalted butter, softened
2 ounces cream cheese, softened
pinch kosher salt
¼ teaspoon pure vanilla extract
1 teaspoon granulated sugar
2 tablespoons apricot jam (raspberry
or strawberry works well too)
1 . Preheat grill in the closed position .
2 . Brush one side of each slice of bread with
the butter . Lay 2 slices of bread on a work
surface, buttered side down .
3 . In a small mixing bowl, stir the cream
cheese, salt, vanilla and sugar together
until smooth . Divide evenly and spread on
top of two of the non-buttered sides of
the bread . Spread 1 tablespoon of the jam
on top of each . Top with remaining bread,
buttered side up .
4 . Place sandwiches on the bottom grill plate
and close . Grill panini for 2 minutes, or until
lightly toasted .
5 . Let rest for 1½ to 2 minutes . Cut in half on
the diagonal and serve warm .
Nutritional information per panini:
Calories 406 (39% from fat) • carb. 55g • pro. 8g
• fat 18g • sat. fat 10g • chol. 38mg • sod. 429mg
• calc. 423mg • fiber 2g

Grilled PB and Banana Panini

This sandwich was made famous by Elvis .
You can use all natural peanut butter, our
preference, but you may want to increase the
amount of honey to make it a bit sweeter .
Makes 2 panini
4 slices white or whole-wheat
sandwich bread
2 teaspoons unsalted butter, softened
2 tablespoons creamy peanut butter
pinch kosher salt
1 teaspoon honey (use about 2
teaspoons if using unsweetened/
natural peanut butter)
1 large banana, sliced into thin rounds
1 . Preheat grill in the closed position . Brush
one side of each slice of bread with the
butter . Lay 2 slices of bread on a work
surface, buttered side down . Top the two
slices evenly with the peanut butter, salt
and honey . Then layer the banana slices
evenly on each . Top with remaining bread,
buttered side up .
2 . Place sandwiches on the bottom grill plate
and close . Grill panini for 2 to 2½ minutes,
or until lightly toasted .
3 . Let rest for 1 minute . Cut in half on the
diagonal and serve warm .
Nutritional information per panini:
Calories 429 (30% from fat) • carb. 63g
• pro. 15g • fat 15g • sat. fat 4g • chol. 10mg
• sod. 547mg • calc. 313mg • fiber 9g
Tomato, Prosciutto and
Mozzarella Panini
Be sure to use the freshest ingredients for this
classic Italian sandwich .
Makes 2 panini
4 slices ciabatta
½ tablespoon olive oil
1 ounce (2 thin slices) prosciutto
1 plum tomato, cut into ¼-inch slices
4 fresh basil leaves
2 ounces fresh mozzarella, sliced
1 . Preheat grill in the closed position .
2 . Brush one side of each slice of bread
with the oil . Lay 2 slices of bread on a
work surface, oiled side down . Build the
sandwiches in this order: prosciutto,
tomato, basil and cheese, evenly dividing
the ingredients between the sandwiches .
Top with remaining bread, oiled side up .
3 . Place sandwiches on the bottom grill plate
and close, applying medium pressure to
the handle for 30 seconds . Grill panini for 4
to 5 minutes, or until cheese is melted and
bread is nicely toasted .
10