Smoked Turkey, Roasted Pepper And Swiss Cheese Panini With Pesto Mayo; Grilled Cheese With Tomato And Avocado - Cuisinart Griddler CPT-160 Instruction And Recipe Booklet

4 . Let rest for 1 to 2 minutes . Cut in half on the
diagonal and serve warm .
Nutritional information per panini:
Calories 313 (38% from fat) • carb. 31g • pro. 15g
• fat 13g • sat. fat 4g • chol. 22mg • sod. 780mg
• calc. 108mg • fiber 2g
Smoked Turkey, Roasted
Pepper, and Swiss Cheese
Panini with Pesto Mayo
This hearty sandwich is full of gourmet flavor .
Makes 2 panini
1 tablespoon mayonnaise
1 tablespoon pesto
4 slices artisan wheat bread
2 teaspoons olive oil
4 ounces thinly sliced smoked turkey
1 roasted red pepper, drained and sliced
into ½-inch strips
2 thin slices red onion
(about ¼ small red onion)
2 ounces Swiss cheese, sliced
(about 4 slices)
1 . Preheat grill in the closed position .
2 . Combine the mayonnaise and pesto in a
small bowl; reserve . Brush one side of each
slice of bread with the oil . Lay 2 slices of
bread on a work surface, oiled side down
and spread with the pesto mayonnaise . Build
the sandwiches in this order: turkey, pepper,
onion 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 light pressure to the
handle for 30 seconds . Grill panini for 4 to 5
minutes, or until the cheese is melted and the
bread is nicely toasted .
4 . Let rest for 1 to 2 minutes . Cut in half on the
diagonal and serve warm .
Nutritional information per panini:
Calories 440 (49% from fat) • carb. 33g • pro. 23g
• fat 24g • sat. fat 7g • chol. 60mg • sod. 1126mg
• calc. 350mg • fiber 4g
Grilled Cheese with Tomato
and Avocado
The perfect summer sandwich when tomatoes
are perfectly ripe .
Makes 2 panini
4 slices sourdough or hearty Italian or
wheat bread
2 teaspoons olive oil
2 ounces Cheddar, sliced (about 3 to 4
thin slices)
½ medium avocado, sliced
1 plum tomato, cut into ¼-inch slices
¼ to ½ teaspoon kosher salt
pinch freshly ground black pepper
2 teaspoons mayonnaise
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: ½ of the cheese, avocado, tomato,
salt and pepper and remaining ½ of cheese,
evenly dividing the ingredients between the
sandwiches . Spread the mayonnaise on the
inside of the remaining slices of bread and
place on top of the sandwiches, oiled side
up .
3 . Place sandwiches on the bottom grill plate
and close, applying medium pressure to
the handle for 20 seconds . Grill panini for 4
to 6 minutes, or until cheese is melted and
sandwiches are evenly grilled and golden .
4 . Allow panini to rest for about 2 minutes .
Then slice each sandwich in half and serve .
Nutritional information per panini:
Calories 304 (69% from fat) • carb. 15g • pro. 10g
• fat 24g • sat. fat 8g • chol. 33mg • sod. 514mg
• calc. 228mg • fiber 3g
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