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Cream Cheese and Jelly Panini’s
Serves 4
INGREDIENTS
8 slices soft white bread
2 tablespoon soft butter
1 4 oz package cream cheese
4 tablespoons jelly (use your favorite kind)
METHOD
1
Set your Hinge Selector to FLOAT and the adjustable temperature
control to 425° and allow your Tri-Grill to preheat until the green
ready light illuminates.
2
Butter the sliced bread on one side.
3
Lay cut side down onto plastic wrap.
4
Soften cream cheese in a small bowl in the microwave for about 20
seconds or until soft.
5
Spread cream cheese on unbuttered sides of all 8 slices of bread
6
On 4 slices, spread the jelly on top of the cream cheese not quite to
the edges.
7
Top with remaining bread, cream cheese side down.
8
Place assembled sandwiches onto Tri-Grill and grill until
golden brown.
Recipe courtesy Marian Getz
Grilled Reuben Sandwich
Serves 1
INGREDIENTS
2 slices marble rye bread
1 teaspoon mayonnaise
1/4 pound Pastrami or Corned Beef – Sliced thin
1 slice Swiss cheese
2 tablespoons sauerkraut – drained
1 teaspoon thousand island salad dressing
1 teaspoon dijon mustard – optional
METHOD
1
Set your Hinge Selector to FLOAT and the adjustable temperature
control to 425° and allow your Tri-Grill to preheat until the green
ready light illuminates.
2
Spread the mayonnaise on the outsides of the marble rye bread,
place them mayonnaise side down on a cutting board covered with
plastic wrap.
3
Place the pastrami or corned beef on one slice of bread, top with
the sauerkraut and salad dressing, then top with cheese.
(If you choose to use the Dijon mustard, spread it on the bottom
slice of bread before placing meat on it.)
4
Place onto Tri-Grill and grill for approximately 4 minutes or until
golden brown.
5
Remove from Tri-Grill and allow to cool for several minutes before
cutting with a sharp knife.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
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