Cuisinart GRID-6SA GR-35 Manual - Page 17

mains Grilled Reubens Classic deli made easy with the Griddler® Compact. Griddler® Compact position: Closed Plate side: Grill Makes 2 sandwiches 4 slices rye bread 2 ounces corned beef, thinly sliced 2 teaspoons Russian or Thousand Island dressing ¼ cup sauerkraut, well drained 1 ounce Swiss cheese, sliced ½ tablespoon unsalted butter, melted (optional) 1. Insert plates on grill side. Preheat the Cuisinart® Griddler® Compact to High. 2. Prepare sandwiches. Lay two slices of rye bread down on a work surface. Place 1 ounce of corned beef on each slice of bread and spread 1 teaspoon of dressing on each. Place 2 tablespoons of sauerkraut on each sandwich and top each with Swiss cheese. Place remaining bread on top of sandwich. If using, lightly brush tops with melted butter. 3. Once grill has preheated, place sandwiches on the lower grill plate and close. Grill for about 4 to 5 minutes, until bread is evenly golden and toasted and the cheese melted. 4. Cut sandwiches on a diagonal and serve. Nutritional information per sandwich: Calories 314 (36% from fat) • carb. 35g • pro. 14g • fat 12g • sat. fat 5g • chol. 41mg • sod. 1011mg • calc. 161mg • fiber 5g Smoked Turkey, Roasted Pepper & Swiss Panini with Pesto Mayo Griddler® Compact position: Closed Plate side: Grill Makes 2 panini 1½ tablespoons light or regular mayonnaise 1 tablespoon prepared pesto 4 slices crusty country bread or artisan wheat bread (about 6 x 3½ x ½ inch) 2 teaspoons extra virgin olive oil or melted butter 4 ounces smoked turkey breast, thinly sliced 1 roasted red pepper, well drained, cut into ½-inch strips 2 ounces Swiss cheese, very thinly sliced 2 ounces red onion, very thinly sliced (optional) 1. Insert plates on grill side. Preheat the Cuisinart® Griddler® Compact to Medium while assembling panini. Combine mayonnaise and pesto. Lightly brush one side of each slice of bread with the olive oil/butter. 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 pepper, cheese and 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. 2. Arrange sandwiches evenly spaced on the bottom grill plate of the preheated unit; close, applying light pressure to handle for about 30 seconds. Grill panini for 3 to 4 minutes. Cut in half on the diagonal; serve warm. Nutritional information per panini: Calories 383 (­6­ 1% from fat) • carb. 17g • pro. 20g • fat 26g • sat. fat 8g • chol. 60mg • sod. 1211mg • calc. 267mg • fiber 2g 8