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Mini Tomato, Basil
& Mozzarella Panini
Makes 9 mini panini
18 slices crusty French bread
(slices about 3x2x
1
/4
inches)
9 slices mozzarella (size of bread slice)
9 slices ripe, firm tomato
(size of French bread slice)
9 large fresh basil leaves, rinsed and dried
olive oil or olive oil cooking spray
Preheat the Cuisinart
®
Griddler Express™ on
medium setting.
Assemble the mini panini by topping each of 9
slices of bread with a slice of mozzarella, a slice
of tomato (may be lightly sprinkled with kosher
or sea salt and freshly ground pepper), basil
leaf, and another slice of bread. Lightly brush or
spray each sandwich. Turn and brush or spray
the other slice of bread.
Arrange panini evenly spaced on the Griddler
Express
™
. Close lid. Apply light pressure for
10 seconds. Bake panini for 2
1
/2 to 3
1
/2 minutes
until cheese is warm and partially melted, and
bread is desired level of golden brown and
toasty.
Serve warm.
Nutritional information per serving (one sandwich):
Calories 110 (32% from fat) • carb. 12g • pro. 7g • fat 4g
• sat. fat 2g • chol. 8mg • sod. 205mg • calc. 110mg • fiber 0g
Smoked Turkey, Roasted
Pepper & Baby Swiss
Panini with Pesto
Mayonnaise
Makes 4 panini
8 slices crusty country bread or artisan
wheat bread (about 7x3
1
/2x
1
/2 inches)
4 teaspoons extra virgin olive oil
or melted butter (can use half of each)
3 tablespoons light or regular mayonnaise
1 tablespoon prepared pesto
8 ounces thinly sliced smoked
turkey breast
2 roasted red peppers, well-drained,
cut into
1
/2-inch strips
4 ounces Baby Swiss cheese,
very thinly sliced
2 ounces very thinly sliced
red onion (optional)
Preheat the Cuisinart
®
Griddler Express™ on
medium setting.
Combine pesto and mayonnaise. Lightly brush
one side of each slice of bread with the olive oil.
Lay 4 slices of bread on the work surface, oiled
side down. Spread lightly with pesto mayon-
n a i s e . Build the sandwiches in this order –
smoked turkey, roasted peppers, cheese, onion
if using
– using equal amounts of each item on each
sandwich. Top with the remaining sliced bread
that has been spread lightly with the pesto
mayonnaise, oiled side up.
Preheat oven to 175° if desired to keep panini
warm when finished cooking.
Lay sandwiches evenly spaced on the bottom
grill plate of the preheated Griddler Express
™
–
depending on the size of the bread, you may
only fit two at a time. Close Griddler Express™
and apply light pressure to handle for about 30
seconds. Grill panini for 3 to 5 minutes. Remove
to a rack and keep warm in oven. If necessary,
grill remaining sandwiches in the same way. Cut
in half on the diagonal and serve warm.
Nutritional information per serving (one sandwich):
Calories 439 (43% from fat) • carb. 36g • pro. 25g • fat 21g
• sat. fat 8g • chol. 56mg • sod. 1400mg • calc. 294mg • fiber
2g
Pizza Panini
Makes one 8-inch double-crusted panini,
2 to 4 servings
1
/2 tablespoon extra virgin olive oil
or may use olive oil spray
2 8-inch thin-crust pre-baked pizza crusts,
such as Boboli
®
1
/4 cup thick marinara sauce*
4 ounces sliced part-skim mozzarella
(can be increased to 6 ounces if a
“cheesier” sandwich is preferred)
or provolone
crumbled cooked sausage or julienned
thinly sliced pepperoni, or cooked thinly
sliced vegetables such as mushrooms or
zucchini (optional)
P r eheat Cuisinart
®
Griddler Express
™
on
m e d i u m setting.
4