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6
• calc. 578 mg • fiber 2g
Mushroom and
Brie Panini
This would make a great hors d’oeuvre.
Makes 2 panini
2 teaspoons extra virgin olive oil
2 tablespoons finely chopped shallots
4 ounces very thinly sliced white
button mushrooms
½ teaspoon thyme
1
⁄
8
teaspoon freshly ground black pepper
4 slices (about 6x3x½-inch each)
crusty Italian bread
4 teaspoons unsalted butter, softened
4 ounces thinly sliced Brie (may also
use Cambozola
®
or Saga Baby blue
®
)
Heat olive oil in a 10-inch skillet over medium
high heat. When shimmering, add shallots and
sauté until transparent, about 1½ to 2 minutes.
Add mushrooms to pan and sauté until golden
and no longer watery, about 5 to 6 minutes. Stir
in thyme, cook 1 minute. Remove from heat and
stir in freshly ground pepper to taste. Transfer to
a plate and let cool.
Preheat Cuisinart
®
Griddler
™
Panini & Sandwich
Press while assembling.
Spread one teaspoon of butter on one side of
each slice of bread. Spread cooked and cooled
mushrooms evenly over the unbuttered side of
each of 2 slices of bread. Arrange sliced Brie
evenly over mushrooms. Top with remaining
slices of bread, buttered side up. When Grid
-
dler
™
Panini & Sandwich Press is hot, arrange
sandwiches evenly spaced on the lower grid.
Close and apply light pressure for 10 seconds.
Grill/bake until sandwiches are golden crispy
brown with grill markings, and cheese is melted.
Transfer sandwiches to a wire rack if not serving
immediately. Cut sandwiches into halves or
quarters to serve.
Nutritional information per serving (one-half sandwich):
Calories 282 (50% from fat) • carb. 25g • pro. 11g
• fat 16g • sat. fat 8g • chol. 39mg • sod. 444mg
• calc. 95mg • fiber 2g
Tomato, Kalamata, Feta &
Mozzarella Pita Panini
Greek flavors served up on toasty pita –
would make a great appetizer.
Makes 2 panini
1
⁄
3
cup chopped (¼-inch) fresh tomato
(remove and discard seeds before
chopping)
¼ cup sliced or chopped kalamata olives
¼ cup crumbled feta cheese
¼ cup shredded part-skim mozzarella
cheese (or fresh mozzarella)
½ teaspoon basil
½ teaspoon oregano
2 mini (4-inch) pita breads
olive oil cooking spray or extra virgin
olive oil (optional)
Preheat the Cuisinart
®
Griddler
™
Panini & Sand-
wich Press while assembling panini.
Place chopped tomato, olives, both cheeses,
basil, and oregano in a small bowl. Stir to com
-
bine. Split pita horizontally. Place half of each
pita on work surface. Top each with half the
tomato/olive/cheese mixture – spread evenly to
within ½ inch of the edges of the pita. Top with
other pita halves. If desired spray or brush with
olive oil.
Arrange pita panini on preheated Griddler
™
Panini & Sandwich Press and close using gentle
pressure. Grill/bake panini until filling is warm
and pitas are grilled and toasty – about 2½ to 3
minutes. Remove to a rack and let stand 3 to 5
minutes before serving. Cut each into 4 wedges
to serve.
Nutritional information per serving (one sandwich):
Calories 263 (53% from fat) • carb. 22g • pro. 10g
• fat 16g • sat. fat 5g • chol. 21mg • sod. 1324mg
• calc. 244mg • fiber 2g