Brie, Apple And Onion Panini; Grilled Flatbread - Cuisinart Griddler CPT-160 Instruction And Recipe Booklet

Brie, Apple and Onion Panini

This recipe combines sweet, savory and creamy
all in one sandwich .
Makes 2 panini
4 slices artisan whole wheat bread
½ tablespoon olive oil
2 teaspoons honey mustard
½ cup thinly sliced apple, preferably
Granny Smith (about ½ small apple)
¼ cup thinly sliced onion (about ¼ small
to medium onion)
2 ounces Brie, sliced
¼ teaspoon ground cinnamon
⁄
teaspoon kosher salt
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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, and spread with the
honey mustard . Build the sandwiches in this
order: apple, onion and Brie, evenly dividing
the ingredients between the sandwiches .
Sprinkle with cinnamon and salt and 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 .
4 . Allow panini to rest for about 2 minutes .
Cut in half on the diagonal and serve warm .
Nutritional information per panini:
Calories 285 (41% from fat) • carb. 32g • pro. 10g
• fat 13g • sat. fat 6g • chol. 28mg • sod. 606mg
• calc. 81mg • fiber 4g

Grilled Flatbread

Our recipe is for a basic herb flatbread, but the
possibilities are endless . See our note below for
some other options, including stuffed bread .
Makes 4 servings
½ pound prepared pizza dough (store
bought or homemade – see
www.cuisinart.com for recipes)
2 tablespoons olive oil
1 sprig fresh rosemary, leaves removed
and stems discarded
1 garlic clove, peeled and finely chopped
kosher salt, to taste
1 . Preheat grill in the closed position .
2 . While the unit is heating, roll out the dough
to a rectangle slightly smaller than the plate,
about 10 inches wide . Loosely cover with a
piece of plastic wrap until ready to grill .
3 . In a small bowl or liquid measuring cup, stir
together the oil, rosemary and garlic .
4 . Once the grill has preheated, remove the
plastic and brush the rosemary/garlic oil on
the top of the dough . Place the oiled side
down on the bottom plate and then brush the
other side (now the top of the dough) . Close
the unit and grill for about 5 to 6 minutes, or
until dark golden grill marks are present and
bread is cooked through . Sprinkle with salt,
slice and serve immediately .
Note: There are countless variations of grilled
flatbreads . You can grill plain, without any oil
and then top with fresh or cooked vegetables .
You can also stuff the bread – after grilling,
carefully remove from the grill and cut in half
horizontally . Our favorite is to brush with a pesto
oil (pesto thinned out with a bit of olive oil),
grated Parmesan and a bit of fresh mozzarella .
If using cheese, be sure that you leave a ½- to
1-inch border . Put the other half of the flatbread
on top of the fillings and then put back on the
grill . Cook until cheese is melted, an additional 3
to 4 minutes .
Nutritional information per serving:
Calories 174 (39% from fat) • carb. 23g • pro. 4g
• fat 8g • sat. fat 1g • chol. 0mg • sod. 306mg
• calc. 3mg • fiber 1g
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