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Cubano Sandwiches
The Griddler
™
Panini & Sandwich Press
lifts high enough to hold even a well-stuffed
Cuban Sandwich.
Makes 2 sandwiches
2 Cuban, French, Italian or Portuguese
rolls, about 2½ to 3 ounces each
1 tablespoon unsalted butter, softened
1 tablespoon lowfat mayonnaise
1 tablespoon brown deli mustard or
Dijon-style mustard
3 ounces thinly sliced ham
3 ounces thinly sliced roast pork
2 ounces light Swiss cheese
4 long sandwich-style slices dill pickle
Preheat the Cuisinart
®
Griddler
™
Panini & Sand-
wich Press while assembling Cubano sand
-
wiches.
Cut roll horizontally for sandwiches; place on
work surface cut sides up. Spread each cut side
lightly with butter. Place mayonnaise and mus
-
tard in a small bowl, stir to blend. Evenly spread
mayonnaise/mustard mixture on the cut side of
all 4 roll halves. Divide the ham, pork, and Swiss
cheese evenly, and use to build sandwiches in
that order. Top with pickle slices, then top half
of roll.
Arrange the sandwiches evenly spaced on the
bottom grill plate. Close applying medium pres
-
sure and bake for 3 to 5 minutes, until bread is
lightly browned and toasty, filling is warmed and
cheese is melted. Serve hot.
Nutritional information per serving (one sandwich):
Calories 525 (36% from fat) • carb. 43g • pro. 39g
• fat 21g • sat. fat 10g • chol. 87mg • sod. 2097mg
• calc. 347mg • fiber 1g
Muffuletta Panini
A warm twist on the traditional
New Orleans favorite.
Makes 2 panini
¼ cup chopped/sliced jalapeño-stuffed
green olives
¼ cup chopped/sliced black olives (can
use kalamata olives)
¼ cup chopped marinated artichokes
(drain before chopping)
2 tablespoons chopped roasted
red pepper
2 tablespoons chopped red onion
1 teaspoon fresh lemon juice
1 teaspoon extra virgin olive oil
1 teaspoon basil
½ teaspoon oregano
½ teaspoon chopped fresh garlic
2 deli rolls
2 ounces thinly sliced cappicola ham
or prosciutto
2 ounces thinly sliced mozzarella
2 ounces thinly sliced sopressata or
Genoa salami (can use some of each)
2 ounces thinly sliced provolone
In a small bowl combine both types of olives,
chopped artichokes, roasted pepper, red onion,
lemon juice, olive oil, basil, oregano, and garlic.
Stir to mix well and let stand at least 10 to 15
minutes to allow flavors to develop.
Preheat the Cuisinart
®
Griddler
™
Panini & Sand-
wich Press while assembling panini.
Slice rolls horizontally, scoop out some of the
bread from the upper half of the roll. Place the
roll bottoms on the work surface. Top each with
layers of ham, mozzarella, sopressata, and pro
-
volone. Then carefully mound half the olive salad
on each and cover with scooped out roll tops.
Place on preheated Griddler
™
Panini & Sand-
wich Press. Lower lid carefully and close using
medium light pressure. Grill sandwiches for 3 to
4 minutes, until bread is toasty and sandwich
filling is warmed – cheeses will be warmed, not
completely melted.
Serve immediately.
Nutritional information per serving:
Calories 619 (51% from fat) • carb. 39g • pro. 37g
• fat 35g • sat. fat 13g • chol. 81mg • sod. 2781mg