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Grilled Reubens
Classic deli made easy with the
Griddler
®
Compact.
Griddler
®
Compact position: Closed
Plate side: Grill
Makes 2 sandwiches
4 slices rye bread
2 ounces corned beef, thinly sliced
2 teaspoons Russian or Thousand
Island dressing
¼ cup sauerkraut, well drained
1 ounce Swiss cheese, sliced
½ tablespoon unsalted butter,
melted (optional)
1. Insert plates on grill side. Preheat the
Cuisinart
®
Griddler
®
Compact to High.
2. Prepare sandwiches. Lay two slices of rye
bread down on a work surface. Place 1
ounce of corned beef on each slice of bread
and spread 1 teaspoon of dressing on each.
Place 2 tablespoons of sauerkraut on each
sandwich and top each with Swiss cheese.
Place remaining bread on top of sandwich. If
using, lightly brush tops with melted butter.
3. Once grill has preheated, place sandwiches
on the lower grill plate and close. Grill for
about 4 to 5 minutes, until bread is evenly
golden and toasted and the cheese melted.
4. Cut sandwiches on a diagonal and serve.
Nutritional information per sandwich:
Calories 314 (36% from fat) • carb. 35g • pro. 14g
• fat 12g • sat. fat 5g • chol. 41mg • sod. 1011mg
• calc. 161mg • fiber 5g
Smoked Turkey, Roasted
Pepper & Swiss Panini with
Pesto Mayo
Griddler
®
Compact position: Closed
Plate side: Grill
Makes 2 panini
1½ tablespoons light or regular
mayonnaise
1 tablespoon prepared pesto
4 slices crusty country bread or artisan
wheat bread (about 6 x 3½ x ½ inch)
2 teaspoons extra virgin olive oil or
melted butter
4 ounces smoked turkey breast,
thinly sliced
1 roasted red pepper, well drained,
cut into ½-inch strips
2 ounces Swiss cheese, very thinly
sliced
2 ounces red onion, very thinly sliced
(optional)
1. Insert plates on grill side. Preheat the
Cuisinart
®
Griddler
®
Compact to Medium
while assembling panini. Combine
mayonnaise and pesto. Lightly brush one side
of each slice of bread with the olive oil/butter.
Lay 4 slices of bread on the work surface,
oiled side down. Spread lightly with pesto
mayonnaise. Build the sandwiches in this
order: smoked turkey, roasted pepper, cheese
and 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.
2. Arrange sandwiches evenly spaced on the
bottom grill plate of the preheated unit; close,
applying light pressure to handle for about 30
seconds. Grill panini for 3 to 4 minutes. Cut in
half on the diagonal; serve warm.
Nutritional information per panini:
Calories 383 ( 61% from fat) • carb. 17g • pro. 20g
• fat 26g • sat. fat 8g • chol. 60mg • sod. 1211mg
• calc. 267mg • fiber 2g