Cuisinart Griddler Express GR-2 Instruction And Recipe Booklet page 6

Brush "bottom" sides of each crust with olive oil
or lightly spray. Place one crust on work sur-
face, oiled side down. Top with sauce spread to
within 1 ⁄ inch of all edges. Arrange cheese slices
2
over sauce, add sausage, pepperoni or sliced
vegetables if using. Top with second crust, oiled
side up. Place on preheated Griddler Express
Grill for 7 to 8 minutes, until crust is crispy and
well marked with grill lines, and filling is hot.
Remove pizza panini and let rest for 5 minutes
on a wire rack. Use a pizza wheel to cut into 4
or more wedges. Serve while warm.
*If sauce seems thin or watery, thicken it by
placing it in a strainer lined with a coffee filter
for about 20 to 30 minutes.
Nutritional information per serving (based on 4 servings):
Calories 260 (37% from fat) • carb. 27g • pro. 15g
• fat 11g • sat. fat 1g • chol. 20mg • sod. 574mg
• calc. 276mg • fiber 1g
Grilled Reubens
Makes 4 servings
3
/ cup sauerkraut
4
8 teaspoons unsalted butter, softened
8 slices rye or pumpernickel bread
4 tablespoons prepared fat-free or regular
Thousand Island or Russian dressing,
divided
6 ounces reduced-fat sliced Swiss
8 ounces thinly sliced corned beef
spicy mustard
Rinse the sauerkraut and drain. Press out all
water and place on a triple thickness of paper
towels.
Brush one side of each slice of bread with soft-
ened butter. Place 4 slices bread on work sur-
face buttered side down. Spread each of those
slices with dressing. Layer each with
sliced cheese, 2 ounces corned beef, 3 table-
spoons sauerkraut, and the remaining cheese.
Top with the remaining bread, buttered side up.
Preheat the Cuisinart
medium setting. Arrange the sandwiches
(depending on the shape of the bread, you
will be able to cook 2 or 4 sandwiches) evenly
spaced on the bottom griddle plate. Close
Griddler and apply medium pressure for 10
™
seconds. Cook until bread is toasty, filling is
warm and cheese is melted, about 4 to 5
1
/ ounce
2
Griddler Express
® ™
minutes. Serve warm with mustard.
Tip: For a change, use cocktail rye bread to
make Grilled Reubens – these are great for a
casual gathering. Cooking time will be reduced
as cocktail rye bread is quite thin.
.
™
Nutritional information per serving (one sandwich):
Calories 490 (47% from fat) • carb. 40g • pro. 27g
• fat 26g • sat. fat 12g • chol. 94mg • sod. 1489mg
Cubano Sandwiches
(Recipe can be increased – keep grilled sandwiches warm
in a 175°F oven on a rack on a baking sheet, loosely
covered with foil while grilling subsequent batches.)
Makes 2 sandwiches
2 Cuban, French, Italian or Portuguese
rolls, about 2
1 tablespoon unsalted butter, softened
1 tablespoon lowfat mayonnaise
1 tablespoon brown deli mustard
or Dijon-style mustard
3 ounces thinly sliced ham
3 ounces thinly sliced roast pork
2 ounces light Swiss cheese
4 long "sandwich" style slices dill pickle
Cut roll horizontally for sandwiches; place on
work surface cut sides up. Spread each cut
side lightly with butter. Place mayonnaise and
m u s t a rd in a small bowl, stir to blend. Evenly
spread mayonnaise/mustard mixture on the cut
side of all 4 roll halves. Divide the ham, pork,
Swiss cheese evenly and use to build sand-
wiches in that order. Top with pickle slices, then
top half
of roll.
Preheat the Cuisinart
medium setting. Arrange the sandwiches evenly
spaced on the bottom griddle. Cover and bake
for 3 to 5 minutes, until bread is lightly browned
and toasty, filling is warm and cheese is melted.
Serve hot.
on
Nutritional information per serving (one sandwich):
Calories 525 (36% from fat) • carb. 43g • pro. 39g
• fat 21g • sat. fat 10g • chol. 87mg • sod. 2097mg
5
• calc. 409mg • fiber 5g
1
/ -3 ounces each
2
Griddler Express
®
• calc. 347mg • fiber 1g
on
™