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Mushroom
and Brie Panini
Makes 2 large panini, 4 servings
2 teaspoons extra virgin olive oil
2 tablespoons finely chopped shallots
4 ounces white button mushrooms,
very thinly sliced
1
/2 teaspoon thyme
1
/8 teaspoon freshly ground black pepper
4 slices (about 8x4x
1
/2
inches each)
crusty Italian bread
4 teaspoons unsalted butter, softened
4 ounces thinly sliced Brie
Heat olive oil in a 10-inch skillet over medium
high heat. When shimmering, add shallots and
sauté until transparent, about 1
1
/2 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
Express
™
on medium setting.
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 Griddler
Express
™
is hot, arrange sandwiches evenly
spaced on the lower grill plate. Close and apply
light pressure for 10 seconds. Grill until sand-
wiches are golden crispy brown with grill mark-
ings, and cheese is melted. Transfer sandwich-
es to a wire rack if not serving immediately. Cut
sandwiches in 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
Sliced Pear & Roquefort
on 7-Grain Bread Panini
Makes 4 panini
8 slices 7- or 9-grain bread
(about 1 ounce per slice)
8 teaspoons unsalted butter, softened
2 ripe, but firm pears
(suggestion – red Bartlett)
4 ounces Roquefort cheese
Preheat Cuisinart
®
Griddler Express™ on
medium setting. Spread one side of each slice
of bread with butter. Place 4 slices of bread but-
tered side down. Halve and core pears and cut
into thin slices. Cut cheese into thin slices no
wider than bread slices. Divide cheese into 4
equal portions and arrange on bread. Top with
pear slices. Top with remaining slices of bread,
buttered side up.
Arrange sandwiches on preheated Griddler
Express™ and close lid. Grill for 3 to 4 minutes,
until cheese is melted, pears are warmed and
slightly softened, and bread is crispy and
browned. Let rest on a wire rack for 2 to 3
minutes before cutting. Serve warm.
Nutritional information per serving (one sandwich):
Calories 336 (47% from fat) • carb. 29g • pro. 20g
• fat 20g • sat. fat 10g • chol. 46mg • sod. 761mg
• calc. 788mg • fiber 9g
Grilled Bruschetta with
Assorted Toppings
F r eshly grilled bread makes a quick hors d’oeuvre .
Top while warm with one of our toppings f ro m
below or one from your own recipe collection.
sliced French or Italian Bread,
1
/
4
- to
3
/
4
-inch-
thick slices – all slices must be of similar thick-
ness. For “fancier” bruschetta, use a decorative
cutter to cut shapes/rounds out of sliced Italian
country bread or a French boule.
extra virgin olive oil or flavored olive oil fresh
garlic, peeled, cut in half
Preheat Cuisinart
®
Griddler Express™
on high.
Lightly brush sliced bread on both sides with
olive oil. If desired, rub with cut garlic. Arrange
evenly spaced on preheated Griddler Express™.
Grill until browned, toasty and crisp, about 1 to
2 minutes. Bruschetta toasts many be prepared
ahead. Reheat on a wire rack in a slow oven.
Serve with Fresh Tomato Insalata, Artichoke &
Green Olive Tapenade or Roasted Mushroom &
Red Pepper Tapenade. Recipes follow.
Fresh Tomato Insalata
Makes about 2 cups
(about 2 tablespoons per serving)
1 cup chopped red and or yellow tomato
–
1
/4
-inch chop
1
/
2
cup shredded Parmesan cheese
(can use Asiago or aged provolone)
1
/
2
cup diced peeled and seeded cucumber
–
1
/
4
-inch dice
6