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PANINI
Asparagus, Prosciutto,
Roasted Pepper & Fontina Panini
Griddler
TM
Position: Closed
Selector: Grill/Panini
Plate Side: Grill
Makes 4 servings
20
spears asparagus
2
tablespoons (30 ml) extra virgin olive oil, divided
4
ounces (115 g) shredded fontina cheese
1
teaspoon (5 ml) herbes de Provence
2
roasted red peppers (about one 12-ounce [345 g] jar, drained)
8
slices crusty country bread (each about 8 x 4 x ½ inches
[20 x 10 x 1.25 cm])
2
ounces (60 g) thinly sliced prosciutto (8 very thin slices)
Preheat Cuisinart
TM
Griddler
TM
to High with the unit closed.
Trim asparagus and peel. Toss asparagus with 2 teaspoons (10 ml) of the olive oil. Lay
the oiled asparagus on the bottom plate of the preheated grill. Cover and cook until
crisp and bright, about 4 to 5 minutes. Reserve. Put shredded cheese and herbes de
Provence into a small bowl and toss to combine; reserve. Drain roasted peppers well
and pat dry.
Preheat conventional oven to 175ºF (80°C). Lightly brush one side of each slice of bread
with the remaining olive oil. Place 4 slices of bread on the work surface, oiled side
down. Build the sandwiches in this order – shredded cheese, asparagus, roasted
peppers, and prosciutto – using equal amounts of each item on each sandwich. Top
with the remaining sliced bread, oiled side up.
Place two sandwiches on the bottom grill plate, evenly spaced. Lower cover and apply
light pressure to handle for about 30 seconds. Grill panini for 3½ to 4 minutes. Remove
to a rack and keep warm in preheated oven. Grill remaining 2 sandwiches in the same
way. Cut in half on the diagonal to serve.
Nutritional information per serving:
Calories 366 (41% from fat) • carb. 34g • pro. 20g • fat 16g • sat. fat 7g
• chol. 46mg • sod. 1088mg • calc. 201mg • fiber 3g
Sopressata, Provolone,
Roasted Pepper & Pesto Panini
Griddler
TM
Position: Closed
Selector: Grill/Panini
Plate Side: Grill
Makes 4 servings
1
long French baguette (about 22 inches [56 cm] long)
1
tablespoon (15 ml) extra virgin olive oil
4
teaspoons (20 ml) pesto
4
ounces (115 g) thinly sliced sopressata
2
roasted red peppers, drained
4
ounces (115 g) sliced provolone
Cut off the two heels of the baguette and cut the baguette into two 10-inch (25 cm)
lengths. Cut each in half horizontally. Lightly brush the outside of each piece of bread
with olive oil.
Spread each half with 1 teaspoon (5 ml) pesto. Evenly layer the sopressata on each
bottom. Cut the roasted peppers to lie flat. Arrange the roasted peppers over the
sopressata. Top with a layer of the provolone. Place top on sandwich. Cut in half
crosswise to make 4 sandwiches total.
Preheat Cuisinart
TM
Griddler
TM
to High with the unit closed. When Griddler
TM
is ready,
place the sandwiches on the bottom grill plate. Lower cover and press lightly on the
handle for 30 seconds. Grill for 5 minutes, until the bread is golden, toasty and well
marked, the filling is warm and cheese is melted. Serve warm.
Nutritional information per serving:
Calories 565 (31% from fat) • carb. 69g • pro. 27g • fat 19g • sat. fat 8g
• chol. 39mg • sod. 1601mg • calc. 271mg • fiber 1g
Zucchini ai Quattro Formaggi Panini
Griddler
TM
Position: Closed
Selector: Grill/Panini
Plate Side: Grill
Makes 4 servings
10
ounces (290 g) shredded zucchini
½
teaspoon (2 ml) kosher salt
4
ounces (115 g) shredded fresh mozzarella
2
ounces (60 g) shredded fontina
2
ounces (60 g) shredded sharp provolone
2
tablespoons (30 ml) freshly grated Parmiagiano-Reggiano or Asiago
1
teaspoon (5 ml) dried basil
8
slices crusty country bread (about 8 x 4 x ½ inches) (20 x 10 x 1.25 cm)
4
teaspoons (20 ml) extra virgin olive oil
Put the shredded zucchini into a colander and toss with salt. Let stand for 20 minutes.
After 20 minutes, rinse and press out as much liquid as possible. Place in a clean tea
towel and squeeze until no more liquid is released. Put into a medium bowl with the four
cheeses and the basil. Toss gently to combine. You should have about 3 cups (750 ml).
Preheat Cuisinart
TM
Griddler
TM
to High with the unit closed. Preheat conventional oven to
175ºF (80°C). Lightly brush one side of each slice of bread with olive oil. Place 4 slices
of bread on the work surface, oiled side down. Divide the shredded zucchini and
cheese mixture evenly among the 4 slices of bread – making as even a layer as
possible. Top with the remaining sliced bread, oiled side up.
