Catler GR 8011, Instructions For Use Manual

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PASTRAMI ON TURKISH WITH MUSTARD
MAYONNAISE
S er v es 6
1 T ur k is h b re ad c ut into 6 e q u al se c tions b utter
or ma r ga rine
18 s l i c es pa str am i
6 t abl es p oons m ust a r d may onn a ise
2 v ine - ri p ene d to ma toes , s l i c e d
2 c u p s baby s p in ach l e av es
12 s l i c es Sw iss st yl e ch eese
fres hly g roun d black p e pp er
P re h e a t C ont ac t G ri ll on Sa n dw i ch settin g unti ll
t h e g reen "R e ady" l i gh t i ll u m in a tes .
1. C ut e ach se c tion of T ur k is h b re ad t h rou gh
t h e c entre a n d set a si d e to p p ie c es . L i gh t ly
s p re ad T ur k is h b re ad w it h b utter or
ma r ga rine . D i v i d e t h e pa str am i b et w een
t h e T ur k is h b re ad. Sp re ad pa str am i w it h
m ust a r d may onn a ise .
2. A rr a n g e to ma to s l i c es o v er a n d t h en baby
s p in ach l e av es . Plac e ch eese o v er e ach
T ur k is h b re ad a n d t h en to p w it h reser v e d
b re ad s l i c es .
3. Plac e T ur k is h b re ad in p re -h e a te d g ri ll a n d
all o w g ri ll to g ent ly rest on b re ad.
4. All o w to c oo k unti l T ur k is h b re ad is l i gh t ly
b ro w ne d a n d ch eese ha s m e l te d s l i gh t ly.
TURKISH BREAD WITH SALAMI, BOCCONCINI
AND PESTO
S er v es 6
1 T ur k is h b re ad c ut into 6 e q u al se c tions b utter
or ma r ga rine
18 s l i c es It al i a n or Spa nis h s alam i
6 b o cc on c inni , s l i c e d
1 p unnet ch err y to ma toes c ut in hal f
1 c u p p esto – ava i labl e fro m b etter d e l is a n d
su p er ma r k ets
P re h e a t C ont ac t G ri ll on Sa n dw i ch settin g unti ll
t h e g reen "R e ady" l i gh t i ll u m in a tes .
1. C ut e ach se c tion of T ur k is h b re ad t h rou gh
t h e c entre a n d set a si d e to p p ie c es . L i gh t ly
s p re ad T ur k is h b re ad w it h b utter or
ma r ga rine . D i v i d e t h e s alam i b et w een t h e
T ur k is h b re ad. A rr a n g e b o cc on c inni o v er
a n d t h en ch err y to ma toes .
2. Sp oon p esto o v er a n d to p w it h reser v e d
b re ad s l i c es .
3. Plac e in p re -h e a te d g ri ll a n d all o w p ress to
g ent ly rest on b re ad.
4. All o w to c oo k unti l T ur k is h b re ad is l i gh t ly
b ro w ne d.
R11
SANDW I CHES