Cuisinart GR-5BP1 User Manual - Page 22

1 cup arugula ½ pound fresh mozzarella, thinly sliced 1. Turn on the Cuisinart® Griddler®. Select Grill and set to 425°F. While the Griddler® is preheating, season the chicken breasts with 2 teaspoons of the olive oil and Italian seasoning. 2. Once preheated, put the chicken breasts on the bottom plate and set the count-up timer. Close Griddler® and cook for about 6 minutes, until the chicken is fully cooked through and grill marks are visible. Remove chicken from Griddler® and divide among the bottoms of the 4 rolls. 3. Top each chicken piece with 1 slice of the jarred bell peppers and ¼ cup of the arugula. Drizzle the arugula with 2 teaspoons of the olive oil and a small pinch of salt. Top with the cheese and the top of the ciabatta roll. Brush the top of the roll with oil. 4. Transfer 2 of the sandwiches to the back of the hot grill. Close the Griddler® and set the count-up timer. Press down on Griddler handle and hold for 1 minute, then cook for an additional 5 minutes until roll is crusty and cheese is melted. Repeat with remaining paninis. Cut in half before serving. chops ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 1. Stir together the onion and garlic with the juices and cilantro. 2. Add the pork chops so they are covered with the marinade. Cover and place in the refrigerator for about 3 hours. 3. When ready to grill, remove chops from the marinade, pat dry, and sprinkle evenly on both sides with the salt and pepper. 4. Fit the Cuisinart® Griddler® with the grill plates. Turn unit on. Select Grill and set to 450°F. 5. Once the grill comes to temperature, place the chops on the grill in the closed position and set the count-up timer. Pork chops are done when an instant-read thermometer reads 145°F in the thickest part, about 5 minutes. 6. Allow the chops to rest about 5 minutes before serving. Nutritional information per serving (based on 4 servings): Calories 278 (40% from fat) • carb. 3g pro. 37g • fat 12g • sat. fat 4g • chol. 114mg sod. 350mg • calc. 24mg • fiber 0g Nutritional information per serving: Calories 234 (47% from fat) carb. 37g • pro. 57g • fat 37g / sat. fat 10g chol. 142mg • sod. 1273mg • calc. 234mg fiber 1g Latin Pork Chops Jazz up weeknight pork chops with this Latin-inspired marinade. Sliced leftovers are perfect in a Cuban sandwich. Plate Side: Grill Griddler® Cooking Position: Closed Makes 4 servings 1 small onion, sliced 4 garlic cloves, sliced ½ cup orange juice 2 tablespoons fresh lime juice ½ cup cilantro, roughly chopped 4 1-inch thick, boneless pork Shrimp Fajitas This recipe is great for a festive dinner that guests can assemble themselves at the table. Plate Side: Bottom Grill, Top Griddle Griddler® Cooking Position: Open and flat Makes about 8 fajitas (3 shrimp per fajita) 1 pound frozen large shrimp, thawed and fully peeled 3 tablespoons olive oil, divided 1 large garlic clove, finely chopped ¾ teaspoon chili powder Pinch ground cumin 2 small bell peppers (any color), sliced into ¼-inch strips 1 small red onion, sliced into ¼-inch strips ½ teaspoon kosher salt, divided Pinch pepper 22