User manual CUISINART GR-1

[. . . ] Recipe Booklet Reverse Side INSTRUCTION BOOKLET Cuisinart® GriddlerTM Panini & Sandwich Press GR-1 For your safety and continued enjoyment of this product, always read the instruction booklet carefully before using. IB-6395 IMPORTANT SAFEGUARDS When using an electrical appliance, basic safety precautions should always be followed to reduce the risk of fire, electric shock and/or injury, inlcuding the following: 1. The use of attachments not recommended or sold by the manufacturer may cause fire, electric shock or injury. Do not exceed the maximum capacities listed in this use and care instruction book. To protect against the risk of electric shock do not immerse unit in water or other liquid. [. . . ] Place mayonnaise and mustard 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, and Swiss cheese evenly, and use to build sandwiches in that order. Top with pickle slices, then top half of roll. Arrange the sandwiches evenly spaced on the bottom grill plate. Close applying medium pressure and bake for 3 to 5 minutes, until bread is lightly browned and toasty, filling is warmed and cheese is melted. Serve hot. Nutritional information per serving (one sandwich): Calories 525 (36% from fat) · carb. 347mg · fiber 1g ½ ½ 2 2 2 2 2 In a small bowl combine both types of olives, chopped artichokes, roasted pepper, red onion, lemon juice, olive oil, basil, oregano, and garlic. Stir to mix well and let stand at least 10 to 15 minutes to allow flavors to develop. Preheat the Cuisinart® GriddlerTM Panini & Sandwich Press while assembling panini. Slice rolls horizontally, scoop out some of the bread from the upper half of the roll. Place the roll bottoms on the work surface. Top each with layers of ham, mozzarella, sopressata, and provolone. Then carefully mound half the olive salad on each and cover with scooped out roll tops. Place on preheated GriddlerTM Panini & Sandwich Press. Lower lid carefully and close using medium light pressure. Grill sandwiches for 3 to 4 minutes, until bread is toasty and sandwich filling is warmed ­ cheeses will be warmed, not completely melted. Serve immediately. Nutritional information per serving: Calories 619 (51% from fat) · carb. 578 mg · fiber 2g · calc. 95mg · fiber 2g Mushroom and Brie Panini This would make a great hors d'oeuvre. Makes 2 panini 2 2 4 ½ 1 Tomato, Kalamata, Feta & Mozzarella Pita Panini Greek flavors served up on toasty pita ­ would make a great appetizer. teaspoons extra virgin olive oil tablespoons finely chopped shallots ounces very thinly sliced white button mushrooms teaspoon thyme teaspoon freshly ground black pepper slices (about 6x3x½-inch each) crusty Italian bread teaspoons unsalted butter, softened ounces thinly sliced Brie (may also use Cambozola® or Saga Baby blue®) Makes 2 panini 1 /3 cup chopped (¼-inch) fresh tomato (remove and discard seeds before chopping) cup sliced or chopped kalamata olives cup crumbled feta cheese cup shredded part-skim mozzarella cheese (or fresh mozzarella) teaspoon basil teaspoon oregano mini (4-inch) pita breads olive oil cooking spray or extra virgin olive oil (optional) ¼ ¼ ¼ ½ ½ 2 /8 4 4 4 Heat olive oil in a 10-inch skillet over medium high heat. When shimmering, add shallots and sauté until transparent, about 1½ to 2 minutes. [. . . ] Evenly butter one side of each slice of challah. Place 2 slices on work surface, butter side down, spread half the mascarpone/white Preheat the Cuisinart® GriddlerTM Panini & Sandwich Press while assembling panini. Brush one side of each slice of bread with melted butter. Place 4 slices of bread on work surface, buttered side down. [. . . ]