Cuisinart GR-11P1 Recipe - Page 3

Breakfast Danish Panini A sweet Danish-like breakfast treat, perfect with a cup of coffee. Makes 2 panini 4 slices cinnamon raisin bread 2 teaspoons unsalted butter, softened 2 ounces cream cheese, softened pinch kosher salt ¼ teaspoon pure vanilla extract 1 teaspoon granulated sugar 2 tablespoons apricot jam (raspberry or strawberry works well too) 1. Preheat grill in the closed position. 2. Brush one side of each slice of bread with . the butter. Lay 2 slices of bread on a work . surface, buttered side down. 3. In a small mixing bowl, stir the cream cheese, salt, vanilla and sugar together until smooth. Divide evenly and spread on . top of two of the non-buttered sides of the bread. Spread 1 tablespoon of the jam on top of each. Top with remaining bread, buttered side up. 4. Place sandwiches on the bottom grill plate and close. Grill panini for 2 minutes, or until lightly toasted. 5. Let rest for 1½ to 2 minutes. Cut in half on the diagonal and serve warm. Nutritional information per panini: Calories 406 (39% from fat) • carb. 55g • pro. 8g • fat 18g • sat. fat 10g • chol. 38mg • sod. 429mg • calc. 423mg • fiber 2g Grilled PB and Banana Panini This sandwich was made famous by Elvis. You can use all natural peanut butter, our preference, but you may want to increase the amount of honey to make it a bit sweeter. Makes 2 panini 4 slices white or whole-wheat sandwich bread 2 teaspoons unsalted butter, softened 2 tablespoons creamy peanut butter pinch kosher salt 1 teaspoon honey (use about 2 teaspoons if using unsweetened/ natural peanut butter) 1 large banana, sliced into thin rounds 1. Preheat grill in the closed position. Brush one side of each slice of bread with the butter. Lay 2 slices of bread on a work surface, buttered side down. Top the two slices evenly with the peanut butter, salt and honey. Then layer the banana slices evenly on each. Top with remaining bread, buttered side up. 2. Place sandwiches on the bottom grill plate and close. Grill panini for 2 to 2½ minutes, or until lightly toasted. 3. Let rest for 1 minute. Cut in half on the diagonal and serve warm. Nutritional information per panini: Calories 429 (30% from fat) • carb. 63g • pro. 15g • fat 15g • sat. fat 4g • chol. 10mg • sod. 547mg • calc. 313mg • fiber 9g Tomato, Prosciutto and Mozzarella Panini Be sure to use the freshest ingredients for this classic Italian sandwich. Makes 2 panini 4 slices ciabatta ½ tablespoon olive oil 1 ounce (2 thin slices) prosciutto 1 plum tomato, cut into ¼-inch slices 4 fresh basil leaves 2 ounces fresh mozzarella, sliced 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: prosciutto, tomato, basil and cheese, 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 5 minutes, or until cheese is melted and bread is nicely toasted. 3