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SUGGESTED SANDWICHES:
Sandwich fillings can be as limitless as your personal taste and imagination. You may create your own versions of
traditional favorites (childhood or diner comfort foods) or combine favorite ingredients to make your own “classics”.
To assemble sandwiches, lightly coat one side of each slice of bread (or the outside of a roll, pita loaf or English muf-
fin) with butter, margarine or olive oil. Lay 2 slices of bread, coated side down, on work surface. Assemble sandwiches
in layers and top with remaining bread, coated side up. Place on preheated Sandwich Grill. Use firm pressure to close
lid; lock and cook. Green indicator light will go off and red light will come on (this may not happen immediately).
When green indicator light comes on again, sandwich is cooked.
Add 15-30 seconds additional cooking time if a toastier sandwich is preferred. Remove sandwiches using a heatproof
plastic spatula. Let sandwiches rest for 2-3 minutes, then cut and serve.
You may even make a French toast batter (without vanilla) and dip the sandwiches in it before grilling to make
“croque monsieurs.”
Sandwich Bread/Spread Filling
Grilled Mozzarella,
Tomato & Fresh
Basil Sandwiches
Sliced Italian or sourdough Italian
bread, hand-sliced artisan bread,
panini-type rolls, split pita loaves
3 teaspoons extra virgin olive oil
2-3 ounces mozzarella cheese
(regular or fresh), thinly sliced
4-6 large fresh basil leaves, cut into
thin shreds
6-8 thin slices fresh ripe tomato, patted dry
kosher salt and freshly ground pepper
to taste
Hot Grilled Reubens 4 slices rye bread
2-3 teaspoons softened
butter or margarine
1
1
⁄2 ounces Swiss cheese (2 slices)
2 ounces thinly sliced corned beef
2 tablespoons sauerkraut, squeezed dry
2-3 teaspoons Russian or Thousand Island
dressing
2-3 teaspoons soft butter or margarine
Grilled Cubano
Sandwich
4 slices firm white bread or
2 sandwich rolls
3-4 teaspoons unsalted butter or
olive oil
3 ounces thinly sliced roast pork
2 ounces thinly sliced ham
1
1
⁄2 ounces (about 2 slices) Swiss cheese
2 teaspoons yellow or Dijon-style mustard
6-8 thin sliced dill pickle chips, drained
Toasted Chicken
Divan Sandwich
4 slices white or wheat bread or 2
pita loaves, split and trimmed to
fit sandwich plate
2-3 teaspoons unsalted
butter, softened
3-4 ounces diced cooked chicken
4 tablespoons thawed, drained frozen
chopped broccoli or leftover cooked
chopped broccoli
2 ounces sliced Swiss, cheddar, muenster
or Gouda cheese
1-2 teaspoons Dijon-style mustard
Grilled Tuna Melt 4 slices white, wheat or rye bread
2-3 teaspoons unsalted butter, soft-
ened
1 small (3 ounce) can water packed tuna,
well-drained
2 teaspoons sweet pickle relish
2 teaspoons finely chopped onion
1 tablespoon “light” or regular mayonnaise
2 slices Swiss, cheddar, Monterey Jack, or
muenster cheese
Combine tuna, relish, onion, and
mayonnaise to make tuna salad spread
Toasted Pepperoni
Pizza Melt
4 slices white Italian or Italian
sourdough bread, or 2 pita
loaves, split and trimmed
2-3 teaspoons extra virgin olive oil
2 tablespoons very thick tomato
marinara sauce
2 slices mozzarella cheese
(about 1/2 ounce each)
1/4 ounce thinly sliced pepperoni
(about 8 slices), cut into shreds