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Smoked Turkey, Tomato & Gouda Panini
Griddler
™
Function: Closed
Selector: Grill/Panini
Plates: Grill
Makes 4 servings
8
slices crusty country bread [about 7x3-1/2x1/2 (17.5x8.75x1.25 cm)]
4
teaspoons (20 ml) extra virgin olive oil
2
teaspoons (10 ml) Dijon-style mustard
4
ounces (125 g) Gouda cheese, shredded or very thinly sliced
8
ounces (250 g) thinly sliced smoked turkey breast
12
thin slices tomato (beefsteak) or 16 thin slices Roma tomato
2
ounces (56 g) very thinly sliced red onion
Preheat Griddler
the olive oil. Place 4 slices of bread on the work surface, oiled side down. Spread
lightly with mustard. Build the sandwiches in this order –cheese, smoked turkey,
tomato – using equal amounts of each item on each sandwich. Top with the
remaining sliced bread, oiled side up.
Place two sandwiches on the bottom grill plate, evenly spaced. Lower cover and
apply light pressure to handle for about 30 seconds. Grill panini for 3 to 3-1/2
minutes. Remove to a rack and keep warm in an oven preheated to 175°F
(80°C). Grill remaining 2 sandwiches in the same way. Cut in half on the diago-
nal to serve.
Calories 348 (36% from fat) • carb. 31g • pro. 25g • fat 14g • sat. fat 6g •
Griddler
™
Function: Closed
Selector: Grill/Panini
Plates: Griddle
Makes 4 quesadillas
4
8-inch (20 cm) flour tortillas
2
teaspoons (10 ml) unsalted butter, melted
1
cup (250 ml) shredded cooked chicken [about 5-6 ounces (150-175 g)]
2
ounces (56 g) reduced fat shredded sharp cheddar cheese
1/3
cup (75 ml) sliced black olives [one 2.25oz. (64 g) can, drained]
1/4
cup (50 ml) finely sliced green onion (about 3 green onions)
1
tablespoon (15 ml) finely chopped jalapeño pepper salsa
Lightly brush one side of each tortilla with 1/2 teaspoon (2 ml) melted butter.
™
on High. Lightly brush one side of each slice of bread with
Nutritional information per serving:
chol. 57mg • sod. 1174mg • calc. 215mg • fiber 1g
THE PANINI PRESS
Chicken Quesadillas
14
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