5
Sandwich
Bread/Spread
Filling
Grilled Mozzarella,
Tomato & Fresh
Basil Sandwiches
Hot Grilled
Reubens
Grilled Cubano
Sandwich
Toasted Chicken
Divan Sandwich
Grilled Tuna Melt
Toasted Pepperoni
Pizza Melt
Sliced Italian or sourdough Italian
bread, hand-sliced artisan bread,
panini-type rolls, split pita loaves
3 teaspoons (15 ml) extra virgin
olive oil
4
slices rye bread
2-3 teaspoons (10-15 ml) softened
butter or margarine
4
slices firm white bread or
2
sandwich rolls
3-4 teaspoons (15-20 ml)
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 (10-15 ml)
unsalted butter, softened
4
slices white, wheat or rye
bread
2-3 teaspoons (10-15 ml)
unsalted butter, softened
4
slices white Italian or Italian
sourdough bread, or 2 pita
loaves, split and trimmed
2-3 teaspoons (10-15 ml) extra
virgin olive oil
2-3 ounces (57-85 g) 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
1
1
⁄
2
ounces (42 g) Swiss cheese (2 slices)
2
ounces (57 g) thinly sliced corned beef
2
tablespoons (30 ml) sauerkraut, squeezed
dry
2-3 teaspoons (10-15 ml) Russian or Thousand
Island dressing
2-3 teaspoons (10-15 ml) soft butter or margarine
3
ounces (85 g) thinly sliced roast pork
2
ounces (57 g)thinly sliced ham
1
1
⁄
2
ounces (42 g) (about 2 slices) Swiss cheese
2
teaspoons (10 ml) yellow or Dijon-style mustard
6-8 thin sliced dill pickle chips, drained
3-4 ounces (85-110 g) diced cooked chicken
4
tablespoons (60 ml) thawed, drained frozen
chopped broccoli or leftover cooked
chopped broccoli
2
ounces (57 g) sliced Swiss, cheddar,
muenster or Gouda cheese
1-2 teaspoons (5-10 ml) Dijon-style mustard
1
small (3 ounce [85 g]) can water packed
tuna, well-drained
2
teaspoons (10 ml) sweet pickle relish
2
teaspoons (10 ml) finely chopped onion
1
tablespoon (15 ml) “light” or regular
mayonnaise
2
slices Swiss, cheddar, Monterey Jack, or
muenster cheese
Combine tuna, relish, onion, and
mayonnaise to make tuna salad spread
2
tablespoons (30 ml) very thick tomato
marinara sauce
2
slices mozzarella cheese
(about 1/2 - ounce [14 g] each)
1/4 ounce (7 g) thinly sliced pepperoni
(about 8 slices), cut into shreds
SUGGESTED SANDWICHES:
Sandwich fillings can be as limitless as your personal taste and imagination. You may create your own versions of
traditional favourites (childhood or diner comfort foods) or combine favourite 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 muff i n )
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
m o n s i e u r s . ”
