Cuisinart GR-11P1 User Manual - Page 12

Grilled Reuben A homemade version of the deli favorite. We also provide you with a very simple recipe for a quick Russian dressing. Makes 2 panini 4 slices rye bread 2 teaspoons olive oil or unsalted butter, softened 4 teaspoons Russian* or Thousand Island dressing 4 ounces corned beef, thinly sliced ½ cup sauerkraut, well drained 1 ounce Swiss cheese (about 2 slices) 1 tablespoon unsalted butter, melted 1. Preheat grill in the closed position. 2. Brush one side of each slice of bread with the oil. Lay 2 slices of bread on a work surface, oiled side down. Spread 1 teaspoon of Russian dressing on the inside of each slice and the sandwiches in this order: corned beef, sauerkraut and Swiss, evenly dividing the ingredients between the sandwiches. Top with remaining bread, oiled side up. 3. Place sandwiches on the bottom grill plate and close, applying medium pressure to the handle for 30 seconds. Grill panini for 4 to 6 minutes, or until cheese is melted and bread is nicely toasted. 4. Allow to rest for about 2 minutes. Cut in half on the diagonal and serve warm. *For a simple Russian dressing, put the following in a small bowl and stir until fully combined: 1⁄3 cup mayonnaise; 2½ tablespoons ketchup; 2 tablespoons relish; salt and pepper to taste Nutritional information per panini: Calories 442 (38% from fat) • carb. 31g • pro. 15g • fat 13g • sat. fat 4g • chol. 22mg • sod. 780mg • calc. 108mg • fiber 2g Grilled BLT with Cheddar Really this is a BATC, because we use arugula instead of the traditional lettuce, and add some Cheddar into the mix. You'll wonder why you haven't been eating BLTs like this all along! Makes 2 panini 4 slices sourdough bread 2 teaspoons olive oil or unsalted butter, softened 4 to 6 slices cooked bacon* 1 plum tomato, cut into ¼-inch slices pinch kosher salt pinch freshly ground black pepper 1 large handful arugula (approximately ½ cup packed) 2 ounces Cheddar, sliced (about 3 to 4 thin slices) 2 teaspoons mayonnaise 1. Preheat grill in the closed position. 2. Brush one side of each slice of bread with the oil. Lay 2 slices of bread on a work surface, oiled side down. Build the sandwiches in this order: bacon, tomato, salt and pepper, arugula and cheese. Spread the mayonnaise on the non-oiled side of the remaining two pieces of bread, and then place on top of each sandwich, oiled side up. 3. Place sandwiches on the bottom grill plate and close, applying medium pressure to the handle for 20 seconds. Grill panini for 4 to 6 minutes, or until cheese is melted and sandwiches are evenly grilled and golden. 4. Allow panini to rest for about 2 minutes. Cut in half on the diagonal and serve warm. * You can cook the bacon on the grill prior to cooking your panini. Grill bacon in the flat position with the feet in the tilted position, until fully cooked through and crisp, about 6 to 8 minutes per side. Once cooked, remove and reserve on paper towels to drain. Carefully wipe excess oil from the plates. Close grill and keep unit on until ready to cook panini. Nutritional information per panini: Calories 509 (78% from fat) • carb. 12g • pro. 16g • fat 44g • sat. fat 16g • chol. 72mg • sod. 838mg • calc. 235mg • fiber 1g 12