Cream Cheese and Jelly Panini’s

HSN_TriGrillManual0050 9/12/08 12:10 PM Page 29

Serves 4

INGREDIENTS

8 slices soft white bread

2 tablespoon soft butter

1 4 oz package cream cheese

4 tablespoons jelly (use your favorite kind)

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.

2Butter the sliced bread on one side.

3Lay cut side down onto plastic wrap.

4Soften cream cheese in a small bowl in the microwave for about 20 seconds or until soft.

5Spread cream cheese on unbuttered sides of all 8 slices of bread

6On 4 slices, spread the jelly on top of the cream cheese not quite to the edges.

7Top with remaining bread, cream cheese side down.

8Place assembled sandwiches onto Tri-Grill and grill until golden brown.

Recipe courtesy Marian Getz

Grilled Reuben Sandwich

Serves 1

INGREDIENTS

2 slices marble rye bread

1 teaspoon mayonnaise

1/4 pound Pastrami or Corned Beef – Sliced thin 1 slice Swiss cheese

2 tablespoons sauerkraut – drained

1 teaspoon thousand island salad dressing

1 teaspoon dijon mustard – optional

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.

2Spread the mayonnaise on the outsides of the marble rye bread, place them mayonnaise side down on a cutting board covered with plastic wrap.

3Place the pastrami or corned beef on one slice of bread, top with the sauerkraut and salad dressing, then top with cheese.

(If you choose to use the Dijon mustard, spread it on the bottom slice of bread before placing meat on it.)

4Place onto Tri-Grill and grill for approximately 4 minutes or until golden brown.

5Remove from Tri-Grill and allow to cool for several minutes before cutting with a sharp knife.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host