6
SUGGESTED SANDWICHES
Sandwich fillings can be as limitless as your personal taste and imagination. You may create your own versions of
traditional favorites (childhood or diner comfort foods) or combine favorite 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 muf-
fin) 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.
Sandwich*
Bread/Spread
Filling
Grilled Mozzarella,
Tomato & Fresh
Basil Sandwiches
4 slices Italian or sourdough
Italian bread, hand-sliced
artisan bread, panini-type
rolls, split pita loaves
3 teaspoons extra virgin olive oil
2 ounces sliced mozzarella cheese
(regular or fresh), thinly sliced
4
large fresh basil leaves, cut into thin shreds
6 thin slices fresh ripe tomato, patted dry
kosher salt and freshly ground pepper to taste
Hot Grilled
Reubens
4 slices rye bread
2
–
3 teaspoons softened
butter or margarine
1 ounce Swiss cheese (about 2 slices)
1 ounce thinly sliced corned beef
1
tablespoon sauerkraut, squeezed dry
2 teaspoons Russian or Thousand Island
dressing
Grilled Cubano
Sandwiches
4 slices firm white bread or
2 sandwich rolls
3
–
4 teaspoons unsalted butter,
softened or olive oil
1 ounce thinly sliced roast pork
1 ounce thinly sliced ham
1 ounce thinly sliced Swiss Cheese
(about 2 slices)
2 teaspoons yellow or Dijon mustard
6 thin sliced dill pickle chips, drained
Toasted Chicken
Divan Sandwich
4 slices white or wheat bread
or 2 pita loaves, split and
trimmed to fit sandwich
plate
2
–
3 teaspoons unsalted
butter, softened
2 ounces diced cooked chicken
4 tablespoons thawed, drained frozen
chopped broccoli or leftover cooked
chopped broccoli
2 ounces sliced Swiss, cheddar, muenster or
Gouda cheese
1
–
2 teaspoons Dijon mustard
Grilled Tuna Melt
8 slices white, wheat or rye
bread
2
–
4 teaspoons unsalted butter,
softened
1 (5-ounce) can water-packed tuna, well drained
1 tablespoon sweet pickle relish
1 tablespoon finely chopped onion
2 tablespoons “light” or regular mayonnaise
4 slices Swiss, cheddar, Monterey Jack, or
muenster cheese
Combine tuna, relish, onion, and mayonnaise to
make tuna salad. Add salt and pepper to taste.
Toasted
Pepperoni Pizza
Melts
4 slices white Italian or Italian
sourdough bread, or 2 pita
loaves, split and trimmed
2
–
3 teaspoons extra virgin olive oil
2 tablespoons very thick tomato or
marinara sauce
1 ounce sliced mozzarella cheese
(regular or fresh)
½
ounce thinly sliced pepperoni
(about 8 slices)
*All make enough for two sandwiches, except for the Grilled Tuna Melt which makes enough for four sandwiches.
