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Cuban Sandwich
2 Servings
INGREDIENTS
1 loaf Cuban bread (Italian bread may be substituted)
1/4 pound roast pork-sliced
1/4 pound boiled or maple glazed ham-sliced
1/4 pound Swiss cheese
4 tablespoons mayonnaise
2 tablespoons honey Dijon mustard
4 dill pickles-sliced lengthwise
METHOD
1
Set your Hinge Selector to FLOAT and the adjustable temperature
control to 425° and allow your Tri-Grill to preheat until the green
ready light illuminates.
2
Slice bread loaf lengthwise, trim ends.
3
Spread both sides of loaf with 3 tablespoons of mayonnaise and 2
tablespoons of honey Dijon mustard.
4
Layer cheese, pork, ham & pickle slices on one slice of bread. Cover
with second Slice Brush both top and bottom portions with the
remaining 1 tablespoon of mayonnaise.
5
Slice in half and place in pre-heated Tri-Grill.
6
Grill For 5-7 minutes or until the bread is crispy and the cheese
has melted.
7
Serve immediately.
Buffalo Chicken Panini
4 Servings
INGREDIENTS
8 Slices soft white bread or one Baguette cut into 4
2 tablespoon mayonnaise
4 tablespoons Blue cheese dressing
2 tablespoon Crystal hot sauce (more or less to your liking)
2 Fried chicken breasts, de-boned and shredded
1/2 cup shredded mozzarella
METHOD
1
Set your Hinge Selector to FLOAT and the adjustable temperature
control to 425° and allow your Tri-Grill to preheat until the green
ready light illuminates.
2
Use mayonnaise to butter the sliced bread on one side.
3
Lay mayo side down onto plastic wrap.
4
In a mixing bowl stir blue cheese dressing and hot sauce together.
5
Add shredded fried chicken and divide between the 4 slices
of bread.
6
Top with some mozzarella.
7
Top with remaining bread, mayo side up.
8
Place assembled sandwiches onto Tri-Grill and grill until golden
brown, approximately 4 minutes.
9
Serve immediately.
Recipe courtesy Marian Getz
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