Cuisinart WMSW2 WM-SW2 Manual - Page 5
Suggested Sandwiches
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IB-4272B(Inside) 152(W) x 203(H)mm 120gsm gloss art paper 1C+1C(K) 2010.11.26 Vendor: SUGGESTED SANDWICHES: Sandwich fillings can be as limitless as your personal taste and imagination. You may create your own versions of traditional favorites (childhood or diner comfort foods) or combine favorite ingredients to make your own "classics". To assemble sandwiches, lightly coat one side of each slice of bread (or the outside of a roll, pita loaf or English muffin) with butter, margarine or olive oil. Lay 2 slices of bread, coated side down, on work surface. Assemble sandwiches in layers and top with remaining bread, coated side up. Place on preheated Sandwich Grill. Use firm pressure to close lid; lock and cook. Green indicator light will go off and red light will come on (this may not happen immediately). When green indicator light comes on again, sandwich is cooked. Add 15-30 seconds additional cooking time if a toastier sandwich is preferred. Remove sandwiches using a heatproof plastic spatula. Let sandwiches rest for 2-3 minutes, then cut and serve. You may even make a French toast batter (without vanilla) and dip the sandwiches in it before grilling to make "croque monsieurs." Sandwich Bread/Spread Filling Grilled Mozzarella, Tomato & Fresh Basil Sandwiches Sliced Italian or sourdough Italian bread, hand-sliced artisan bread, panini-type rolls, split pita loaves 3 teaspoons extra virgin olive oil Hot Grilled Reubens 4 slices rye bread 2-3 teaspoons softened butter or margarine 2-3 ounces mozzarella cheese (regular or fresh), thinly sliced 4-6 large fresh basil leaves, cut into thin shreds 6-8 thin slices fresh ripe tomato, patted dry kosher salt and freshly ground pepper to taste 11⁄2 ounces Swiss cheese (2 slices) 2 ounces thinly sliced corned beef 2 tablespoons sauerkraut, squeezed dry 2-3 teaspoons Russian or Thousand Island dressing 2-3 teaspoons soft butter or margarine Grilled Cubano Sandwich Toasted Chicken Divan Sandwich Grilled Tuna Melt 4 slices firm white bread or 2 sandwich rolls 3-4 teaspoons unsalted butter or olive oil 4 slices white or wheat bread or 2 pita loaves, split and trimmed to fit sandwich plate 2-3 teaspoons unsalted butter, softened 4 slices white, wheat or rye bread 2-3 teaspoons unsalted butter, soft- ened 3 ounces thinly sliced roast pork 2 ounces thinly sliced ham 11⁄2 ounces (about 2 slices) Swiss cheese 2 teaspoons yellow or Dijon-style mustard 6-8 thin sliced dill pickle chips, drained 3-4 ounces diced cooked chicken 4 tablespoons thawed, drained frozen chopped broccoli or leftover cooked chopped broccoli 2 ounces sliced Swiss, cheddar, muenster or Gouda cheese 1-2 teaspoons Dijon-style mustard 1 small (3 ounce) can water packed tuna, well-drained 2 teaspoons sweet pickle relish 2 teaspoons finely chopped onion 1 tablespoon "light" or regular mayonnaise 2 slices Swiss, cheddar, Monterey Jack, or muenster cheese Combine tuna, relish, onion, and mayonnaise to make tuna salad spread Toasted Pepperoni Pizza Melt 4 slices white Italian or Italian sourdough bread, or 2 pita loaves, split and trimmed 2-3 teaspoons extra virgin olive oil 2 tablespoons very thick tomato marinara sauce 2 slices mozzarella cheese (about 1/2 ounce each) 1/4 ounce thinly sliced pepperoni (about 8 slices), cut into shreds 5