Cuban Sandwich, Buffalo Chicken Panini

HSN_TriGrillManual0050 9/12/08 12:10 PM Page 27

Cuban Sandwich

2 Servings

INGREDIENTS

1 loaf Cuban bread (Italian bread may be substituted) 1/4 pound roast pork-sliced

1/4 pound boiled or maple glazed ham-sliced 1/4 pound Swiss cheese

4 tablespoons mayonnaise

2 tablespoons honey Dijon mustard

4 dill pickles-sliced lengthwise

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.

2Slice bread loaf lengthwise, trim ends.

3Spread both sides of loaf with 3 tablespoons of mayonnaise and 2 tablespoons of honey Dijon mustard.

4Layer cheese, pork, ham & pickle slices on one slice of bread. Cover with second Slice Brush both top and bottom portions with the remaining 1 tablespoon of mayonnaise.

5Slice in half and place in pre-heated Tri-Grill.

6Grill For 5-7 minutes or until the bread is crispy and the cheese has melted.

7Serve immediately.

Buffalo Chicken Panini

4 Servings

INGREDIENTS

8 Slices soft white bread or one Baguette cut into 4 2 tablespoon mayonnaise

4 tablespoons Blue cheese dressing

2 tablespoon Crystal hot sauce (more or less to your liking) 2 Fried chicken breasts, de-boned and shredded

1/2 cup shredded mozzarella

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.

2Use mayonnaise to butter the sliced bread on one side.

3Lay mayo side down onto plastic wrap.

4In a mixing bowl stir blue cheese dressing and hot sauce together.

5Add shredded fried chicken and divide between the 4 slices of bread.

6Top with some mozzarella.

7Top with remaining bread, mayo side up.

8Place assembled sandwiches onto Tri-Grill and grill until golden brown, approximately 4 minutes.

9Serve immediately.

Recipe courtesy Marian Getz