HSN_TriGrillManual0050 9/12/08 12:10 PM Page 31
Monte Cristo Sandwich
INGREDIENTS
2 slices challah or white bread – in
1/4 pound turkey breast – shaved 2 slices Swiss cheese
2 large eggs – beaten
1 teaspoon water
METHOD
1Set your Hinge Selector to FLOAT and the adjustable temperature control to 425° and allow your
2Begin assembling sandwich. Place ham on one slice of bread, add a slice of cheese, then top with turkey and another slice of cheese.
3Beat the eggs and water together in a bowl.
4Soak the sandwiches in egg mixture. You may have to flip once depending on the size of the bowl.
5Place sandwich in
6Grill for 4 minutes.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
Panini S’mores
Dessert Sandwiches
Serves 4
INGREDIENTS
8 Slices pound cake (store bought is fine)
2 teaspoons soft butter
2 graham crackers crumbled
1 cup chocolate chips
1/2 cup marshmallow fluff Powdered sugar for dusting
METHOD
1Set your Hinge Selector to FLOAT and the adjustable temperature control to 425° and allow your
2Butter the sliced pound cake on one side.
3Lay cut side down onto plastic wrap.
4Spread all 8 slices on unbuttered side with marshmallow fluff.
5Sprinkle graham cracker crumbs onto 4 slices; top with chocolate chips.
6Top with remaining pound cake, marshmallow fluff side down, and butter side up.
7Place the 4 sandwiches onto the grill.
8Grill until golden.
9Sprinkle with powdered sugar.
Recipe courtesy Marian Getz
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