Grilled Reuben; Grilled Blt With Cheddar - Cuisinart Griddler CPT-160 Instruction And Recipe Booklet

Grilled Reuben

A homemade version of the deli favorite . We also
provide you with a very simple recipe for a quick
Russian dressing .
Makes 2 panini
4 slices rye bread
2 teaspoons olive oil or unsalted butter,
softened
4 teaspoons Russian* or Thousand
Island dressing
4 ounces corned beef, thinly sliced
½ cup sauerkraut, well drained
1 ounce Swiss cheese (about 2 slices)
1 tablespoon unsalted butter, melted
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 . Spread 1 teaspoon of
Russian dressing on the inside of each slice
and the sandwiches in this order: corned
beef, sauerkraut and Swiss, 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 6
minutes, or until cheese is melted and bread
is nicely toasted .
4 . Allow to rest for about 2 minutes . Cut in half
on the diagonal and serve warm .
*For a simple Russian dressing, put the following
in a small bowl and stir until fully combined:
⁄ cup mayonnaise; 2½ tablespoons ketchup; 2
1
3
tablespoons relish; salt and pepper to taste
Nutritional information per panini:
Calories 442 (38% from fat) • carb. 31g • pro. 15g
• fat 13g • sat. fat 4g • chol. 22mg • sod. 780mg
• calc. 108mg • fiber 2g

Grilled BLT with Cheddar

Really this is a BATC, because we use arugula
instead of the traditional lettuce, and add some
Cheddar into the mix . You'll wonder why you
haven't been eating BLTs like this all along!
Makes 2 panini
4 slices sourdough bread
2 teaspoons olive oil or unsalted butter,
softened
4 to 6 slices cooked bacon*
1 plum tomato, cut into ¼-inch slices
pinch kosher salt
pinch freshly ground black pepper
1 large handful arugula (approximately
½ cup packed)
2 ounces Cheddar, sliced (about 3 to 4
thin slices)
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: bacon, tomato, salt and pepper,
arugula and cheese . Spread the mayonnaise
on the non-oiled side of the remaining two
pieces of bread, and then place on top of
each sandwich, 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 .
Cut in half on the diagonal and serve warm .
* You can cook the bacon on the grill prior
to cooking your panini . Grill bacon in the flat
position with the feet in the tilted position,
until fully cooked through and crisp, about
6 to 8 minutes per side . Once cooked,
remove and reserve on paper towels to drain .
Carefully wipe excess oil from the plates .
Close grill and keep unit on until ready to
cook panini .
Nutritional information per panini:
Calories 509 (78% from fat) • carb. 12g • pro. 16g
• fat 44g • sat. fat 16g • chol. 72mg • sod. 838mg
• calc. 235mg • fiber 1g
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