Cuisinart GR-6S User Manual - Page 17
Cuban Sandwich
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1 teaspoon red pepper flakes 4 2 x ½-inch strips lemon peel, white pith removed ¾ cup fresh cilantro, roughly chopped ¼ cup fresh parsley, roughly chopped 1/ 3 cup fresh lemon juice 2 tablespoons white wine vinegar 1 cup olive oil, reserving 1 tablespoon 1/3 cup pitted, whole Kalamata olives, finely chopped 1 pound salmon, about 1½ inches thick 2 large (about 1 pound total) russet potatoes, scrubbed 1. Make the chermoula: Put the garlic into a mini chopper. Pulse to finely chop. Add the paprika, ½ teaspoon of the salt, pepper, coriander, cumin, red pepper flakes and lemon peel. Pulse until a paste forms. Transfer mixture to a small bowl. Add the cilantro, parsley, lemon juice and vinegar. Slowly whisk in the olive oil. Add the olives. Put the salmon in a 9 x 13-inch baking dish; add ½ cup of the marinade to cover the fish. Cover with plastic wrap; marinate 1 to 2 hours. Bring to room temperature before grilling. 2. Twenty minutes before cooking the salmon, slice the potatoes into ¼-inch slices. Put the potato slices in a large bowl with the reserved tablespoon of olive oil and remaining salt. Toss to evenly coat. 3. Turn on the Cuisinart® Smoke-less Contact Griddler®. Select Smoke-less mode and set both plates to Fish. 4. Once preheated, distribute the potatoes between the upper and lower grill plates of the Smoke-less Contact Griddler® in an even layer. Set the timer for 16 minutes and cook potatoes, flipping halfway through, until potatoes are browned and crispy and fully cooked through. Transfer the cooked potatoes to a large serving plate and loosely cover with foil. 5. Put the salmon on the bottom plate of the Smoke-less Contact Griddler®. Set the count-up timer and cook for about 8 to 9 minutes on the first side. Flip salmon and cook the second side of the salmon for about 6 minutes, until desired doneness. 6. When salmon is cooked, transfer to a serving plate and drizzle with 2 to 3 tablespoons of the remaining chermoula. Serve salmon with the reserved potatoes. Nutritional information per serving (based on 4 servings): Calories 856 (75% from fat) • carb. 29g pro. 27g • fat 73g • sat. fat 10g • chol. 69mg sod. 819mg • calc. 91mg • fiber 4g Cuban Sandwich Ham and cheese magically come together in this take on the traditional Cuban toasted sandwich. A great way to use up any leftover Latin Pork Chops (page 20). Plate Side: Grill Griddler® Cooking Position: Closed Makes 2 large sandwiches, about 6 servings 2 large Cuban or Portuguese-style soft rolls, about 10 inches long 1 tablespoon plus 1 teaspoon Dijon or deli mustard 4 to 6 ounces sliced Swiss cheese, divided 4 to 6 ounces sliced roasted pork 4 to 6 ounces sliced ham 4 ounces dill pickles, thinly sliced horizontally 1 teaspoon olive oil 1. Assemble sandwiches by slicing rolls and placing on a work surface. Spread the mustard on each side of both rolls. Put a slice of cheese on the bottom of each roll. Add the pork, ham and the pickle slices. Finish with the remaining cheese and the top of the roll. Brush the top with the olive oil. 2. Fit the Cuisinart® Smoke-less Contact Griddler® with the grill plates. Turn unit on. Select Grill/Griddle and set to 375°F. 3. Once preheated, place the sandwiches on the grill and free the floating hinge. Press the sandwiches firmly when closing the grill and set the count-up timer. Keep it pressed for about one minute. Continue cooking for about 6 minutes total, until bread is crisp and cheese is melted. 4. Slice sandwich in pieces to serve. Nutritional information per serving (based on 6 servings): Calories 215 (45% from fat) • carb. 13g pro. 16g • fat 10g • sat. fat 5g • chol. 38mg sod. 700mg • calc. 191mg • fiber 0g 17