Cuisinart GR-2 GR-2 Manual - Page 6

Brush “bottom” sides of each crust with olive oil

or lightly spray. Place one crust on work sur-

face, oiled side down. Top with sauce spread to

within

1

±

2

inch of all edges. Arrange cheese slices

over sauce, add sausage, pepperoni or sliced

vegetables if using. Top with second crust, oiled

side up. Place on preheated Griddler Express

™

.

Grill for 7 to 8 minutes, until crust is crispy and

well marked with grill lines, and filling is hot.

Remove pizza panini and let rest for 5 minutes

on a wire rack. Use a pizza wheel to cut into 4

or more wedges. Serve while warm.

*If sauce seems thin or watery, thicken it by

placing it in a strainer lined with a coffee filter

for about 20 to 30 minutes.

Nutritional information per serving (based on 4 servings):

Calories 260 (37% from fat) • carb. 27g • pro. 15g

• fat 11g • sat. fat 1g • chol. 20mg • sod. 574mg

• calc. 276mg • fiber 1g

Grilled Reubens

Makes 4 servings

3

/

4

cup sauerkraut

8

teaspoons unsalted butter, softened

8

slices rye or pumpernickel bread

4

tablespoons prepared fat-free or regular

Thousand Island or Russian dressing,

divided

6

ounces reduced-fat sliced Swiss

8

ounces thinly sliced corned beef

spicy mustard

Rinse the sauerkraut and drain. Press out all

water and place on a triple thickness of paper

towels.

Brush one side of each slice of bread with soft-

ened butter. Place 4 slices bread on work sur-

face buttered side down. Spread each of those

slices with dressing. Layer each with

1

/

2

ounce

sliced cheese, 2 ounces corned beef, 3 table-

spoons sauerkraut, and the remaining cheese.

Top with the remaining bread, buttered side up.

Preheat the Cuisinart

®

Griddler Express

™

on

medium setting. Arrange the sandwiches

(depending on the shape of the bread, you

will be able to cook 2 or 4 sandwiches) evenly

spaced on the bottom griddle plate. Close

Griddler

™

and apply medium pressure for 10

seconds. Cook until bread is toasty, filling is

warm and cheese is melted, about 4 to 5

minutes. Serve warm with mustard.

Tip:

For a change, use cocktail rye bread to

make Grilled Reubens – these are great for a

casual gathering. Cooking time will be reduced

as cocktail rye bread is quite thin.

Nutritional information per serving (one sandwich):




Cubano Sandwiches

(Recipe can be increased – keep grilled sandwiches warm

in a 175°F oven on a rack on a baking sheet, loosely

covered with foil while grilling subsequent batches.)

Makes 2 sandwiches

2

Cuban, French, Italian or Portuguese

rolls, about 2

1

/

2

-3 ounces each

1

tablespoon unsalted butter, softened

1

tablespoon lowfat mayonnaise

1

tablespoon brown deli mustard

or Dijon-style mustard

3

ounces thinly sliced ham

3

ounces thinly sliced roast pork

2

ounces light Swiss cheese

4

long “sandwich” style slices dill pickle

Cut roll horizontally for sandwiches; place on

work surface cut sides up. Spread each cut

side lightly with butter. Place mayonnaise and

mustard in a small bowl, stir to blend. Evenly

spread mayonnaise/mustard mixture on the cut

side of all 4 roll halves. Divide the ham, pork,

Swiss cheese evenly and use to build sand-

wiches in that order. Top with pickle slices, then

top half

of roll.

Preheat the Cuisinart

®

Griddler Express

™

on

medium setting. Arrange the sandwiches evenly

spaced on the bottom griddle. Cover and bake

for 3 to 5 minutes, until bread is lightly browned

and toasty, filling is warm and cheese is melted.

Serve hot.

Nutritional information per serving (one sandwich):




5

Cuisinart GR-2 GR-2 Manual - Page 6

Grilled Reubens, Cubano Sandwiches - recipes

Page 6 highlights