Pizza Panini; Chicken Quesadilla Wraps; The Main Course; Preheat The Cuisinart Tm Griddler - Cuisinart Griddler CGR-4NC Instruction Booklet

When Griddler has preheated, place two sandwiches on the bottom grill plate, evenly
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spaced. Lower cover and apply light pressure to handle for about 30 seconds. Grill
panini for 3½ to 4 minutes. Remove to a rack and keep warm in preheated oven. Grill
remaining 2 sandwiches in the same way. Cut in half on the diagonal to serve.
Nutritional information per serving:
Calories 380 (49% from fat) • carb. 28g • pro. 20g • fat 21g • sat. fat 10g
• chol. 52mg • sod. 665mg • calc. 390mg • fiber 1g
Pizza P anini
Griddler TM Position: Closed
Selector: Grill/Panini
Plate Side: Grill
Makes one 8-inch (20 cm) double-crusted panini, 2 to 4 servings
2 8-inch (20 cm) thin-crust pre-baked pizza crusts, such as Boboli
½ tablespoon (7 ml) extra virgin olive oil or may use olive oil spray
¼ cup (50 ml) thick marinara sauce*
4 ounces (115 g) sliced part-skim mozzarella (can be increased to 6 ounces
[170 g] if a "cheesier" sandwich is preferred) or provolone
crumbled cooked sausage or julienned
thinly sliced pepperoni, or cooked thinly
sliced vegetables such as mushrooms or zucchini (optional)
Insert the plates on their grill side. Preheat Cuisinart
the unit closed.
Brush "bottom" sides of each crust with olive oil or lightly spray with cooking spray.
Place one crust on work surface, oiled side down. Top with sauce spread to within ½
inch (1.25 cm) of all edges. Arrange cheese slices over sauce, add sausage, pepperoni
or sliced vegetables if using. Top with second crust, oiled side up. Place on preheated
Griddler . Grill for 8 to 9 minutes, until crust is crispy and well marked with grill lines,
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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

Chicken Quesadilla Wraps

Griddler Position: Closed
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Selector: Grill/Panini
Plate Side: Grill
Makes 2 quesadilla wraps, 2 servings
1½ cups (375 ml) shredded/chopped cooked chicken*
½ cup (125 ml) chopped cooked onion (sautéed until tender)
2 tablespoons (30 ml) chopped jalapeño peppers
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TM Griddler TM to Medium-High with
6 tablespoons (90 ml) shredded lowfat Cheddar or Monterey Jack cheese
2 9-inch [23 cm] flour tortillas or wraps (can use plain, herb, spinach)
1 tablespoon (15 ml) olive oil
Insert the plates on their grill side.
Preheat Cuisinart Griddler to High with the unit closed. In a small bowl, combine the
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chicken, onion, and jalapeño peppers. Sprinkle half the cheese in the center of each
tortilla. Top with the chicken mixture, keeping the chicken mixture in a "log" about 1½
inches (9 cm) wide and 4 to 5 inches (10 to 12 cm) long in the center of the tortilla. Fold
one side over the filling lengthwise to cover, fold top and bottom over short sides to
cover, then fold last side over to close. Turn over so that flap is on bottom. Lightly brush
the tops and bottoms of the wraps with the olive oil. Place quesadilla wraps on
preheated Griddler . Close, using medium-light pressure. Grill/bake for 3½ to 4
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minutes, until tortilla is warm with grill markings, filling is warm and cheese is melted.
Serve with salsa if desired.
*This can be from a purchased roast or rotisserie chicken.
Nutritional information per serving (one quesadilla):
Calories 366 (24% from fat) • carb. 25g • pro. 43g • fat 10g • sat. fat 4g
• chol. 100mg • sod. 564mg • calc. 289mg • fiber 1g

THE MAIN COuRSE

Not F ried Fish and Chips
Griddler TM Position: Flat
Selector: Griddle
Plate Side: Half Grill/Half Griddle
Makes 2 servings
2 tablespoons (30 ml) extra virgin olive oil, divided
½ tablespoon (7 ml) fresh lemon juice
½ teaspoon (2 ml) garlic powder
½ teaspoon (2 ml) dried thyme
¼ teaspoon (1 ml) kosher salt
¹⁄ teaspoon (0.5 ml) paprika
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¹⁄ teaspoon (0.5 ml) cayenne
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1 pound (500 g) flounder filets (or other boneless fish filets such as haddock,
hake, cod)
8 ounces (230 g) new red potatoes (about 2 to 3 inches [5 to 8 cm] in
diameter), scrubbed
tartar sauce (recipe follows)
sliced lemon wedges
Put 1 tablespoon (15 ml) of the olive oil into a medium bowl with the lemon juice, garlic
powder, thyme, salt, paprika, and cayenne; stir to blend. Pat fish dry and cut each filet
into 2 pieces lengthwise along the bone line. Add fish to bowl and toss gently to coat
with seasoned oil mixture.
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