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.
Place your Grill in the CONTACT position and set both plate
temperatures to 450°F. Allow your plates to preheat until the READY
text appears in the display and a short beep sounds before placing
your food on the plates.
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.
Place your Grill in the CONTACT position and set both plate
temperatures to 450°F. Allow your plates to preheat until the READY
text appears in the display and a short beep sounds before placing
your food on the plates.
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.
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