George Foreman PN2PC180 Use And Care Book Manual page 9

GROWN-UP GRILLED ChEESE
4 slices hearty wheat bread
2 tbsp. melted butter
1 large tomato sliced
6 slices crisp bacon
4 slices (about ¹/ ³ lb.) white Cheddar cheese
½ cup arugula
2 tbsp. bottled balsamic vinaigrette
Spread melted butter on one side of each slice of bread.
Place 2 slices of bread buttered side down on cutting board. Top each slice of
bread with tomato, bacon, cheese and arugula. Drizzle each sandwich with
1 tbsp. vinaigrette. Cover with remaining slices of bread with buttered side up.
Place on preheated grill set at HIGH and close lid. Grill 3 minutes or until
sandwich is golden and cheese is melted.
Makes 2 sandwiches.
hAM AND PINEAPPLE GRILL
¼ cup pineapple preserves
¼ cup chopped canned peaches
1 tbsp. finely diced candied ginger
4 slices sourdough bread
4 oz. thinly sliced ham
4 oz. brie, sliced
2 tbsp. melted butter
In small bowl, combine preserves, peaches and ginger; set aside. Spread
melted butter on one side of each slice of bread.
Place 2 slices of bread buttered side down on cutting board, spread pineapple
mixture on bread. Top each slice of bread with ham and cheese. Cover with
remaining slices of bread with buttered side up.
Place on preheated grill set on HIGH and close lid. Grill 3 minutes or until
sandwich is golden and cheese is softened.
Makes 2 sandwiches.
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SPICED PORK WRAPS
¾ cup pepper strips
1 small onion, thinly sliced
1 large clove garlic, minced
1 tbsp. chopped cilantro
¼ tsp. oregano
¼ tsp. coarse salt
¼ tsp. ground cumin
Generous dash coarse black pepper
¼ lb. thinly sliced cooked pork loin
¾ cup shredded Cheddar Jack cheese blend
2 large tomato wraps
In small bowl, combine peppers, onion, garlic, cilantro, oregano, salt and
pepper.
Place wraps on work surface; top with pork sliced. Spread pepper mixture
evenly over pork. Top with cheese. Fold in sides and roll-up. Place end side
down on preheated grill and close lid.
Place on preheated grill set at HIGH and close lid. Grill about 4 minutes or until
tortilla is lightly browned.
Makes 2 sandwiches.
If desired garnish with low fat sour cream and chopped cilantro.
ChICKEN ASIAGO WRAP
3 tbsp. sundried tomato vinaigrette
2 tbsp. chopped black olives
1 tbsp. chopped Italian parsley
2 large whole wheat wraps
4 oz. thinly sliced Sausalito flavored chicken
4 oz. thinly sliced Asiago cheese
1 medium tomato, sliced
½ cup spinach leaves
2 tbsp. extra virgin olive oil
In small bowl, combine vinaigrette, olives and parsley; set aside.
Place wraps on cutting board, spread olive mixture down center of wrap. Top
each with chicken, cheese, tomato and spinach. Fold in sides and roll-up. Place
end side down on preheated grill and close lid.
Place on preheated grill set at HIGH and close lid. Grill about 4 minutes or until
tortilla is light browned.
Makes 2 sandwiches.
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