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THE MAIN COURSE
Grilled BLT with Provolone
This upscale version is delicious with the added cheeses.
Makes 2 sandwiches
4 slices sourdough bread
6 slices bacon, cooked
½ cup (125 ml) arugula
1 tomato, sliced
pinch kosher salt
pinch freshly ground pepper
1½ ounces (45 g) provolone, sliced
1 teaspoon (5 ml) mayonnaise
1½ tablespoons (25 ml) unsalted butter, melted
Preheat Griddler™ overstuffed sandwich maker to high.
Lay two slices of bread on a work surface. Place 3 slices of the cooked bacon on each. Top
each with half of the arugula leaves and 2 slices of tomato. Sprinkle the tomatoes lightly with
a pinch of salt and pepper and top each with one slice of provolone. Spread ½ teaspoon
(2 ml) mayonnaise on top of the provolone. Place remaining bread on top of sandwiches and
lightly brush tops with melted butter.
Once green indicator is on, place sandwiches in heated sandwich plates and close. Toast
sandwiches for about 5 minutes, until bread is evenly golden and toasted.
Cut sandwiches along the perforated edge and serve.
Nutritional information per sandwich::
Calories 470 (52% from fat) • carb. 36g • pro. 21g • fat 27g • sat. fat 13g
• chol. 65mg • sod. 1230mg • calc. 225mg • fiber 3g
Grilled Reubens
Makes 2 sandwiches
4 slices rye bread
2 ounces (60 g) corned beef, thinly sliced
2 teaspoons (10 ml) Russian or Thousand Island dressing
¼ cup (50 ml) sauerkraut, well drained
1 ounce (30 g) Swiss cheese
1 tablespoon (15 ml) unsalted butter, melted
Preheat the Griddler™ overstuffed sandwich maker to high.
Lay two slices of rye bread on a work surface. Place 1 ounce (30 g) of corned beef on each
slice of bread and spread 1 teaspoon (5 ml) of Russian dressing on each. Place
2 tablespoons (30 ml) of sauerkraut on each sandwich and top with Swiss cheese. Place
remaining bread on top of sandwiches and lightly brush tops with melted butter.