Cuisinart GR-2 GR-2 Manual - Page 5

Recipes Mini Tomato, Basil & Mozzarella Panini Makes 9 mini panini 18 slices crusty French bread (slices about 3x2x1/4 inches) 9 slices mozzarella (size of bread slice) 9 slices ripe, firm tomato (size of French bread slice) 9 large fresh basil leaves, rinsed and dried olive oil or olive oil cooking spray Preheat the Cuisinart® Griddler Express™ on medium setting. Assemble the mini panini by topping each of 9 slices of bread with a slice of mozzarella, a slice of tomato (may be lightly sprinkled with kosher or sea salt and freshly ground pepper), basil leaf, and another slice of bread. Lightly brush or spray each sandwich. Turn and brush or spray the other slice of bread. Arrange panini evenly spaced on the Griddler Express™. Close lid. Apply light pressure for 10 seconds. Bake panini for 21/2 to 31/2 minutes until cheese is warm and partially melted, and bread is desired level of golden brown and toasty. Serve warm. Nutritional information per serving (one sandwich): Calories 110 (32% from fat) • carb. 12g • pro. 7g • fat 4g • sat. fat 2g • chol. 8mg • sod. 205mg • calc. 110mg • fiber 0g cut into 1/2-inch strips 4 ounces Baby Swiss cheese, very thinly sliced 2 ounces very thinly sliced red onion (optional) Preheat the Cuisinart® Griddler Express™ on medium setting. Combine pesto and mayonnaise. Lightly brush one side of each slice of bread with the olive oil. Lay 4 slices of bread on the work surface, oiled side down. Spread lightly with pesto mayonnaise. Build the sandwiches in this order - smoked turkey, roasted peppers, cheese, onion if using - using equal amounts of each item on each sandwich. Top with the remaining sliced bread that has been spread lightly with the pesto mayonnaise, oiled side up. Preheat oven to 175° if desired to keep panini warm when finished cooking. Lay sandwiches evenly spaced on the bottom grill plate of the preheated Griddler Express™ - depending on the size of the bread, you may only fit two at a time. Close Griddler Express™ and apply light pressure to handle for about 30 seconds. Grill panini for 3 to 5 minutes. Remove to a rack and keep warm in oven. If necessary, grill remaining sandwiches in the same way. Cut in half on the diagonal and serve warm. Nutritional information per serving (one sandwich): Calories 439 (43% from fat) • carb. 36g • pro. 25g • fat 21g • sat. fat 8g • chol. 56mg • sod. 1400mg • calc. 294mg • fiber 2g Pizza Panini Smoked Turkey, Roasted Pepper & Baby Swiss Panini with Pesto Mayonnaise Makes one 8-inch double-crusted panini, 2 to 4 servings 1/2 tablespoon extra virgin olive oil or may use olive oil spray 2 8-inch thin-crust pre-baked pizza crusts, such as Boboli® Makes 4 panini 8 slices crusty country bread or artisan wheat bread (about 7x31/2x1/2 inches) 4 teaspoons extra virgin olive oil or melted butter (can use half of each) 3 tablespoons light or regular mayonnaise 1 tablespoon prepared pesto 8 ounces thinly sliced smoked turkey breast 2 roasted red peppers, well-drained, 1/4 cup thick marinara sauce* 4 ounces sliced part-skim mozzarella (can be increased to 6 ounces 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) Preheat Cuisinart® Griddler Express™ on medium setting. 4