4
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TIPS AND HINTS FOR
USING YOUR CUISINART
TM
SANDWICH GRILL
Preheat Cuisinart
TM
Sandwich Grill completely
before using. For quick-to-assemble sandwiches
and pastries, preheat the Sandwich Grill while
preparing the food to be grilled.
Close the lid of the Sandwich Grill while preheating.
When preparing more than one batch of
sandwiches, keep lid closed to maintain even heat.
You may use a variety of breads with excellent
results in the Cuisinart
TM
Sandwich Grill, from whole
wheat to cinnamon-raisin for sweeter sandwiches.
Breads that are a “standard” thickness
[approximately ½ inch (1.25 cm)] are best.
For best results, we recommend that the bread be
as close as possible to the size of the sandwich
plate [5 x 4
1
⁄
2
inches (12.7 x 11 cm). Breads may
be trimmed prior to cooking to fit as needed. Bread
selections may be hand sliced from whole loaves.
(Use the scraps to make fresh bread crumbs or
in sweet or savory bread puddings. Visit
www.cuisinart.ca
for recipes).
Butter, margarine, or olive oil are recommended
for coating the outside of bread when making
sandwiches. “Light” versions of margarines are
not recommended, as they do not withstand heat
(check manufacturer’s labels for cooking
recommendations for best results).
Have butter or margarine at room temperature
when spreading on bread, or melt and apply with
a pastry brush.
For best results, moist ingredients such as sliced
tomatoes or fruits, pickles, etc., should be blotted
or patted dry with a paper towel. Sauces, such as
tomato sauce or salsa, can be drained for a short
time in a strainer lined with a coffee filter to remove
excess liquid.
Use well-drained leftover cooked vegetables or
thawed, well-drained frozen vegetables as additions
to your sandwiches and omelet.
Firm-texture breads will yield a crispier sandwich
than breads with a softer texture.
Use a heatproof rubber spatula or wooden utensil
to lift sandwich/pastry/omelet from the Cuisinart
TM
Sandwich Grill. Avoid using metal utensils, which
may scratch the nonstick coating of the Sandwich
Grill.
For best results, allow hot sandwiches to rest for
2–3 minutes before cutting and serving. The fillings
will be very hot, and will run less if allowed to cool
slightly.
Unplug the Sandwich Grill and allow unit to cool
completely with lid open before cleaning. When
cool, brush excess crumbs from Sandwich Grill
with a soft pastry brush, then gently wipe clean with
a dampened soft cloth such as one made
of microfiber.
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 muffin) 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, sand-
wich 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 sour-
dough Italian bread,
hand-sliced artisan
bread, panini-type rolls,
split pita loaves
3
teaspoons (15 ml) extra
virgin olive oil
2
ounces (60 g) 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 (10 - 15 ml)
softened butter or
margarine
1
ounce (30 g) Swiss cheese (about 2 slices)
1
ounce (30 g) thinly sliced corned beef
1
tablespoon (15 ml) sauerkraut, squeezed dry
2
teaspoons (10 ml) Russian or Thousand
Island dressing
Grilled Cubano
Sandwiches
4
slices firm white bread or
2 sandwich rolls
3–
4
teaspoons (15 - 20 ml)
unsalted butter, softened
or olive oil
1
ounce (30 g) thinly sliced roast pork
1
ounce (30 g) thinly sliced ham
1
ounce (30 g) thinly sliced Swiss Cheese
(about 2 slices)
2
teaspoons (10 ml) 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 (10 - 15 ml)
unsalted butter, softened
2
ounces (60 g) diced cooked chicken
4
tablespoons (60 ml) thawed, drained
frozen chopped broccoli or leftover cooked
chopped broccoli
2
ounces (60 g) sliced Swiss, cheddar,
muenster or Gouda cheese
1–
2
teaspoons (5 - 10 ml) Dijon mustard
Grilled Tuna Melt
8
slices white, wheat or rye
bread
2–
4
teaspoons (10 - 20 ml)
unsalted butter, softened
1
[5-ounce (145 g)] can water-packed tuna,
well drained
1
tablespoon (15 ml) sweet pickle relish
1
tablespoon (15 ml) finely chopped onion
2
tablespoons (30 ml) “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
(10 - 15 ml)
extra virgin olive oil
2
tablespoons (30 ml) very thick tomato or
marinara sauce
1
ounce (30 g) sliced mozzarella cheese
(regular or fresh)
½
ounce (15 g) thinly sliced pepperoni
(about 8 slices)
*All make enough for two sandwiches, except for the Grilled Tuna Melt which makes enough for four sandwiches.
