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Brush “bottom” sides of each crust with olive oil
or lightly spray. Place one crust on work sur-
face, oiled side down. Top with sauce spread to
within
1
⁄2 inch of all edges. Arrange cheese slices
over sauce, add sausage, pepperoni or sliced
vegetables if using. Top with second crust, oiled
side up. Place on preheated Griddler Express™.
Grill for 7 to 8 minutes, until crust is crispy and
well marked with grill lines, and filling is hot.
Remove pizza panini and let rest for 5 minutes
on a wire rack. Use a pizza wheel to cut into 4
or more wedges. Serve while warm.
*If sauce seems thin or watery, thicken it by
placing it in a strainer lined with a coffee filter
for about 20 to 30 minutes.
Nutritional information per serving (based on 4 servings):
Calories 260 (37% from fat) • carb. 27g • pro. 15g
• fat 11g • sat. fat 1g • chol. 20mg • sod. 574mg
• calc. 276mg • fiber 1g
Grilled Reubens
Makes 4 servings
3
/
4
cup sauerkraut
8 teaspoons unsalted butter, softened
8 slices rye or pumpernickel bread
4 tablespoons prepared fat-free or regular
Thousand Island or Russian dressing,
divided
6 ounces reduced-fat sliced Swiss
8 ounces thinly sliced corned beef
spicy mustard
Rinse the sauerkraut and drain. Press out all
water and place on a triple thickness of paper
towels.
Brush one side of each slice of bread with soft-
ened butter. Place 4 slices bread on work sur-
face buttered side down. Spread each of those
slices with dressing. Layer each with
1
/
2
ounce
sliced cheese, 2 ounces corned beef, 3 table-
spoons sauerkraut, and the remaining cheese.
Top with the remaining bread, buttered side up.
Preheat the Cuisinart
®
Griddler Express
™
on
medium setting. Arrange the sandwiches
(depending on the shape of the bread, you
will be able to cook 2 or 4 sandwiches) evenly
spaced on the bottom griddle plate. Close
Griddler
™
and apply medium pressure for 10
seconds. Cook until bread is toasty, filling is
warm and cheese is melted, about 4 to 5
minutes. Serve warm with mustard.
Tip: For a change, use cocktail rye bread to
make Grilled Reubens – these are great for a
casual gathering. Cooking time will be reduced
as cocktail rye bread is quite thin.
Nutritional information per serving (one sandwich):
Calories 490 (47% from fat) • carb. 40g • pro. 27g
• fat 26g • sat. fat 12g • chol. 94mg • sod. 1489mg
• calc. 409mg • fiber 5g
Cubano Sandwiches
(Recipe can be increased – keep grilled sandwiches warm
in a 175°F oven on a rack on a baking sheet, loosely
covered with foil while grilling subsequent batches.)
Makes 2 sandwiches
2 Cuban, French, Italian or Portuguese
rolls, about 2
1
/
2
-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
Cut roll horizontally for sandwiches; place on
work surface cut sides up. Spread each cut
side lightly with butter. Place mayonnaise and
m u s t a r d 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,
Swiss cheese evenly and use to build sand-
wiches in that order. Top with pickle slices, then
top half
of roll.
Preheat the Cuisinart
®
Griddler Express
™
on
medium setting. Arrange the sandwiches evenly
spaced on the bottom griddle. Cover and bake
for 3 to 5 minutes, until bread is lightly browned
and toasty, filling is warm 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
5