Turkey Reuben Barbecued Shrimp BLT | Wolfgang Puck BCGL0050 instruction

HSN_TriGrillManual0050 9/12/08 12:10 PM Page 19

Turkey Reuben

Barbecued Shrimp “BLT”

4 servings

INGREDIENTS

Butter, if desired

1/2 pound Dill Havarti cheese (8 slices)

1 pound smoked turkey breast, thinly sliced 1/4 cup Russian salad dressing

1/2 cup coleslaw

8 slices pumpernickel rye swirl bread

METHOD

1Set your Hinge Selector to FLOAT and the adjustable temperature control to 425° and allow your Tri-Grill to preheat until the green ready light illuminates.

2 To assemble one sandwich, butter the outside of each piece of

bread, if desired. On top of one slice of bread, spread Russian

4 servings

INGREDIENTS

1 teaspoon vegetable oil

5 large shallots 1/2 cup white wine

1 tablespoon champagne vinegar 1/2 cup heavy cream

1/2 cup unsalted butter, cut into small pieces

Juice of 1/2 medium lemon 1/4 teaspoon salt

1/4 teaspoon fresh ground pepper 3 tablespoons vegetable oil

1/2 pound medium shrimp, peeled and cleaned

1/2 cup mayonnaise

12 thin slices sourdough

2 cups baby lettuces

1/2 pound tomato, cut into 12 slices 12 thick slices bacon, cooked and drained

salt and pepper, to taste

dressing. Top with cheese and 1/4 pound of turkey. Top turkey with a

tablespoon or so of coleslaw. Top with another slice of cheese and

the top slice of bread. Repeat with remaining sandwiches.

3Grill two sandwiches at a time in the Tri-Grill for 4 minutes.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host

METHOD

1Set your Hinge Selector to FLOAT and the adjustable temperature control to 425° and allow your Tri-Grill to preheat until the green ready light illuminates.

2Prepare the sauce: In a medium saucepan, heat 1 teaspoon vegetable oil. Sweat shallots for about 2 minutes. Do not brown. Deglaze pan with wine and vinegar and reduce slightly. Pour in cream and reduce sauce by half. Whisk in butter and strain into a clean pan. Season with lemon juice, salt and pepper. Keep warm.

3Sprinkle shrimp with 3 tablespoons vegetable oil. Grill shrimp in Tri-Grill for 1-2 minutes. Do not overcook. Drain shrimp and cut in half lengthwise.

4To assemble one sandwich, spread a little mayonnaise on one slice of bread and top with a little lettuce. Top with three slices of tomato, season lightly with salt and pepper, and place bacon on top of tomatoes.Top with second slice of bread, a thin layer of mayonnaise and a little lettuce. Heat the shrimp by placing in the warm lemon butter. Place warmed shrimp on lettuce. Top with third slice of bread. Repeat with remaining sandwiches.

5Place sandwiches in Tri-Grill to toast the bread.

Recipe courtesy Wolfgang Puck, Adventures in the Kitchen with Wolfgang Puck (Random House, 1991)