to meat. Try the Grilled Portobello Salad as a
filling for panini made on country Italian bread
with smoked mozzarella cheese.
*Sliced portobello mushrooms are available in
the produce sections of most well-stocked gro-
cery stores. The pre-sliced portobellos are even-
l y sliced, resulting in a very good grilled mush-
ro o m .
Nutritional information per serving:
Calories 111 (71% from fat) • carb. 7g • pro. 2g
• fat 9g • sat. fat 1g • chol. 0mg • sod. 60mg
• calc. 13mg • fiber 1g
Chocolate Strawberry
Panini
Makes 2 panini (serves 4)
8
slices crusty country Italian loaf (each
about 4x3x
1
/
2
inches) or challah bread
1
1
/
2
tablespoons unsalted butter, melted
8
ounces bittersweet or semisweet
chocolate, chopped finely
(
1
/
8-
inch pieces)
8
large strawberries, stemmed,
thinly sliced
powdered sugar for dusting
cinnamon for dusting
fresh strawberries and mint for garnish
Preheat the Cuisinart
®
Griddler Express
™
in the
closed griddle position to 350°F.
Brush one side of each slice of bread with melt-
ed butter. Place 4 slices of bread on work sur-
face, buttered side down. Top each one evenly
with chopped chocolate, then sliced strawber-
r i e s . Place remaining bread on top of the choco-
late buttered side up.
C a refully place panini on the bottom griddle
plate. Close grill and apply medium pre s s u re to
the handle for 20 – 30 seconds. Bake the panini
for 5 minutes, until the chocolate is melted and
the bread is toasted golden brown and crispy.
Remove, cut into halves or quarters and dust
lightly with powdered sugar and cinnamon.
Serve hot, but not immediately, as the melted
chocolate can burn the tongue.
Nutritional information per serving (one half sandwich):
Calories 418 (51% from fat) • carb. 50g • pro. 5g
• fat 26g • sat. fat 14g • chol. 12mg • sod. 177mg
• calc. 47mg • fiber 5g
White Chocolate
Mascarpone & Orange
Panini on Challah
Makes 2 panini, 4 to 8 servings
1
/
2
cup mascarpone cheese*
1
/
2
tablespoon turbinado (or may use
superfine sugar)
3
tablespoons (1
1
/
2
ounces) white
chocolate morsels or chopped
white chocolate (not summer coating)
1
/
4
teaspoon pure almond extract
(can substitute vanilla extract)
4
teaspoons unsalted butter, softened
4
slices challah bread
(about 5x5x
1
/
2
inches each)
3
tablespoons orange marmalade
powdered sugar, sliced oranges, fresh
raspberries, blueberries or sliced straw
berries, mint leaves for garnish
Place mascarpone, sugar, white chocolate
morsels, and extract in a small bowl and stir
until sugar is dissolved. This may be done
ahead and refrigerated until ready to use.
Preheat Cuisinart
®
Griddler Express
™
on medi-
um setting.
Evenly butter one side of each slice of challah.
Place 2 slices on work surface, butter side
down, and spread half the mascarpone/white
chocolate mixture evenly to within
1
/
2
inch of the
edges of each piece of challah. Top each evenly
with 1
1
/
2
tablespoons of the orange marmalade.
Place the remaining challah on top, evenly
spaced, buttered side up. Arrange the panini on
the preheated grill, evenly spaced and lower lid
with light pressure. Bake for about 2 minutes,
until bread is golden crispy browned with grill
markings, and filling is warmed and slightly
melted. Transfer to a wire rack and let stand for
several minutes. Cut in halves or quarters.
Sprinkle with powdered sugar, garnish with
fresh berries, orange slices and mint to serve.
*A double cream to triple cream cheese made
from cow’s milk, soft and delicate – most similar
to clotted cream. Available in most well-stocked
grocery and specialty food stores.
Nutritional information per serving (based on 8 servings):
Calories 191 (55% from fat) • carb. 18g • pro. 3g
• fat 11g • sat. fat 6g • chol. 35mg • sod. 116mg
• calc. 57mg • fiber 0g
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