Grilled Reubens - Cuisinart GR-4NAM - Griddler Instruction Booklet

Griddler ™ Function: Closed
Selector: Grill/Panini
Plates: Griddle
Makes 4 servings
3/4 cup (175 ml) sauerkraut
8 teaspoons (40 ml) unsalted butter, softened
8 slices rye or pumpernickel bread
4 tablespoons (60 ml) prepared fat free or regular Thousand Island
or Russian dressing, divided
4 ounces (125 g) reduced fat sliced Swiss or Jarlsberg cheese
8 ounces (250 g) thinly sliced corned beef
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 softened butter. Place 4 slices bread
on work surface, buttered side down. Spread each of those slices with dressing.
Layer each with 1/2 ounce (14 g) sliced cheese, 2 ounces (56 g) corned beef, 3
tablespoons (45 ml) sauerkraut, and the remaining cheese. Top with the remain-
ing bread, buttered side up.
Preheat the Cuisinart
tion on Medium. 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
bread is toasty, filling is warm and cheese is melted, about 4 to 5 minutes. Serve
warm with mustard.
Calories 490 (233% from fat) • carb 40g • pro. 27g • fat 26g • sat. fat 12g •

Grilled Reubens

™ Griddler ™ fitted with the griddle plates in the panini posi-
™ and apply medium pressure for 10 seconds. Cook until
Nutritional information per serving [1/4 cup (50ml)]:
chol. 94mg • sod. 1489mg • calc. 409mg • fiber 5g
16