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1. Fit the Griddler
®
Deluxe with the grill plates and preheat the top plate to 450°F and the
bottom plate to 350°F.
2. While the grill is preheating, spread 1/2 tablespoon each of the mustard and fig jam on top
of each slice of bread. Evenly divide the turkey, sliced apple and then the Cheddar on top of
each piece of bread.
3. When the unit is ready, place the sandwiches on the lower grill plate. Using the cover height
adjuster, close the upper plate so the hinge is set to the position where the upper grill plate
sitting just above the cheese but not touching it.
4. Cook sandwiches for 5 to 7 minutes, or until cheese is melted.
Nutritional information per sandwich:
Calories 413 (40% from fat) • carb. 34g • pro. 29g • fat 14g • sat. fat 9g
• chol. 82mg • sod. 1499mg • calc. 355mg • fiber 5g
smothered Chicken sub
This hearty sandwich comes together in no time, as everything is done directly on the grill.
Griddler
®
Deluxe Cooking Position: Closed
Plate Side: Grill
Makes 4 servings
1 small onion, thinly sliced
1 medium red bell pepper, thinly sliced
1 medium yellow bell pepper, thinly sliced
10 white button mushrooms, thinly sliced (or you may purchase about 1½ cups
sliced mushrooms)
¾ teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper, divided
¼ cup olive oil, divided
4 medium to large boneless, skinless chicken breasts (about 2 pounds)
4 thin slices Provolone
4 hero rolls (7 inches in length – also called French or grinder rolls), split width-wise,
but not cut all the way through
1. Fit the Griddler
®
Deluxe with the grill plates and preheat both plates to 400°F.
2. While the grill is preheating, toss the onion, peppers and mushrooms with ½ teaspoon of
the salt, ¼ teaspoon of the pepper and 2 tablespoons of the olive oil. Once grill is ready,
place the vegetables on the lower grill plate. Close cover and grill until tender, about 10
minutes. Remove and reserve vegetables.
3. While vegetables are cooking, season chicken breasts on both sides with the remaining salt,
pepper and oil. Once vegetables have been removed, place chicken breasts on the lower
plate. Close cover and grill for about 7 to 9 minutes, or until chicken is cooked through.
With about 1 to 2 minutes remaining, evenly divide the grilled vegetables onto the chicken,
and then top with a slice of cheese. Using the cover height adjuster, close the upper plate so
the hinge is set to the position where the upper grill plate is sitting just above the cheese
but not touching it. Allow to cook until cheese is melted.
4. Using tongs or a heat-proof spatula, carefully remove the chicken and allow to rest for a few
minutes.
5. While chicken is resting, place rolls, cut side down, on the hot grill. Close cover and grill for
about 3 to 4 minutes to lightly toast.
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