Cuisinart GR-2 GR-2 Manual - Page 7

Mushroom and Brie Panini Makes 2 large panini, 4 servings 2 teaspoons extra virgin olive oil 2 tablespoons finely chopped shallots 4 ounces white button mushrooms, very thinly sliced 1/2 teaspoon thyme 1/8 teaspoon freshly ground black pepper 4 slices (about 8x4x1/2 inches each) crusty Italian bread 4 teaspoons unsalted butter, softened 4 ounces thinly sliced Brie Heat olive oil in a 10-inch skillet over medium high heat. When shimmering, add shallots and sauté until transparent, about 11/2 to 2 minutes. Add mushrooms to pan and sauté until golden and no longer watery, about 5 to 6 minutes. Stir in thyme, cook 1 minute. Remove from heat and stir in freshly ground pepper to taste. Transfer to a plate and let cool. Preheat Cuisinart® Griddler Express™ on medium setting. Spread one teaspoon of butter on one side of each slice of bread. Spread cooked and cooled mushrooms evenly over the unbuttered side of each of 2 slices of bread. Arrange sliced Brie evenly over mushrooms. Top with remaining slices of bread, buttered side up. When Griddler Express™ is hot, arrange sandwiches evenly spaced on the lower grill plate. Close and apply light pressure for 10 seconds. Grill until sandwiches are golden crispy brown with grill markings, and cheese is melted. Transfer sandwiches to a wire rack if not serving immediately. Cut sandwiches in halves or quarters to serve. Nutritional information per serving (one half sandwich): Calories 282 (50% from fat) • carb. 25g • pro. 11g • fat 16g • sat. fat 8g • chol. 39mg • sod. 444mg • calc. 95mg • fiber 2g Preheat Cuisinart® Griddler Express™ on medium setting. Spread one side of each slice of bread with butter. Place 4 slices of bread buttered side down. Halve and core pears and cut into thin slices. Cut cheese into thin slices no wider than bread slices. Divide cheese into 4 equal portions and arrange on bread. Top with pear slices. Top with remaining slices of bread, buttered side up. Arrange sandwiches on preheated Griddler Express™ and close lid. Grill for 3 to 4 minutes, until cheese is melted, pears are warmed and slightly softened, and bread is crispy and browned. Let rest on a wire rack for 2 to 3 minutes before cutting. Serve warm. Nutritional information per serving (one sandwich): Calories 336 (47% from fat) • carb. 29g • pro. 20g • fat 20g • sat. fat 10g • chol. 46mg • sod. 761mg • calc. 788mg • fiber 9g Grilled Bruschetta with Assorted Toppings Freshly grilled bread makes a quick hors d'oeuvre. Top while warm with one of our toppings f ro m below or one from your own recipe collection. sliced French or Italian Bread, 1/4- to 3/4-inchthick slices - all slices must be of similar thickness. For "fancier" bruschetta, use a decorative cutter to cut shapes/rounds out of sliced Italian country bread or a French boule. extra virgin olive oil or flavored olive oil fresh garlic, peeled, cut in half Preheat Cuisinart® Griddler Express™ on high. Lightly brush sliced bread on both sides with olive oil. If desired, rub with cut garlic. Arrange evenly spaced on preheated Griddler Express™. Grill until browned, toasty and crisp, about 1 to 2 minutes. Bruschetta toasts many be prepared ahead. Reheat on a wire rack in a slow oven. Serve with Fresh Tomato Insalata, Artichoke & Green Olive Tapenade or Roasted Mushroom & Red Pepper Tapenade. Recipes follow. Sliced Pear & Roquefort on 7-Grain Bread Panini Fresh Tomato Insalata Makes 4 panini 8 slices 7- or 9-grain bread (about 1 ounce per slice) 8 teaspoons unsalted butter, softened 2 ripe, but firm pears (suggestion - red Bartlett) 4 ounces Roquefort cheese Makes about 2 cups (about 2 tablespoons per serving) 1 cup chopped red and or yellow tomato - 1/4-inch chop 1/2 cup shredded Parmesan cheese (can use Asiago or aged provolone) 1/2 cup diced peeled and seeded cucumber - 1/4-inch dice 6