Cuisinart WM-SW2C manual Suggested Sandwiches

SUGGESTED SANDWICHES:

Sandwich fillings can be as limitless as your personal taste and imagination. You may create your own versions of traditional favourites (childhood or diner comfort foods) or combine favourite ingredients to make your own “classics”.

To assemble sandwiches, lightly coat one side of each slice of bread (or the outside of a roll, pita loaf or English muffin) with butter, margarine or olive oil. Lay 2 slices of bread, coated side down on work surface. Assemble sandwiches in layers and top with remaining bread, coated side up. Place on preheated Sandwich Grill. Use firm pressure to close lid; lock and cook. Green indicator light will go off and red light will come on (this may not happen immediately). When green indicator light comes on again, sandwich is cooked.

Add 15-30 seconds additional cooking time if a toastier sandwich is preferred. Remove sandwiches using a heatproof plastic spatula. Let sandwiches rest for 2-3 minutes, then cut and serve.

You may even make a French toast batter (without vanilla) and dip the sandwiches in it before grilling to make “croque monsieurs.”

Sandwich	Bread/Spread		Filling
Grilled Mozzarella,	Sliced Italian or sourdough Italian		2-3	ounces (57-85 g) mozzarella cheese
Tomato & Fresh	bread, hand-sliced artisan bread,			(regular or fresh), thinly sliced
Basil Sandwiches	panini-type rolls, split pita loaves		4-6	large fresh basil leaves, cut into
	3 teaspoons (15 ml) extra virgin			thin shreds
	olive oil		6-8	thin slices fresh ripe tomato, patted dry
				kosher salt and freshly ground pepper
				to taste
Hot Grilled	4	slices rye bread	11⁄2	ounces (42 g) Swiss cheese (2 slices)
Reubens	2-3	teaspoons (10-15 ml) softened	2	ounces (57 g) thinly sliced corned beef
		butter or margarine	2	tablespoons (30 ml) sauerkraut, squeezed
				dry
			2-3 teaspoons (10-15 ml) Russian or Thousand
				Island dressing
			2-3 teaspoons (10-15 ml) soft butter or margarine
Grilled Cubano	4 slices firm white bread or		3	ounces (85 g) thinly sliced roast pork
Sandwich	2	sandwich rolls	2	ounces (57 g)thinly sliced ham
	3-4 teaspoons (15-20 ml)		11⁄2	ounces (42 g) (about 2 slices) Swiss cheese
		unsalted butter or olive oil	2	teaspoons (10 ml) yellow or Dijon-style mustard
			6-8 thin sliced dill pickle chips, drained
Toasted Chicken	4 slices white or wheat bread or		3-4	ounces (85-110 g) diced cooked chicken
Divan Sandwich		2 pita loaves, split and	4	tablespoons (60 ml) thawed, drained frozen
		trimmed to fit sandwich plate		chopped broccoli or leftover cooked
				chopped broccoli
	2-3	teaspoons (10-15 ml)
			2 ounces (57 g) sliced Swiss, cheddar,
		unsalted butter, softened
				muenster or Gouda cheese
			1-2 teaspoons (5-10 ml) Dijon-style mustard
Grilled Tuna Melt	4 slices white, wheat or rye		1	small (3 ounce [85 g]) can water packed
		bread		tuna, well-drained
			2	teaspoons (10 ml) sweet pickle relish
	2-3	teaspoons (10-15 ml)
			2	teaspoons (10 ml) finely chopped onion
		unsalted butter, softened
			1	tablespoon (15 ml) “light” or regular
				mayonnaise
			2	slices Swiss, cheddar, Monterey Jack, or
				muenster cheese
				Combine tuna, relish, onion, and
				mayonnaise to make tuna salad spread
Toasted Pepperoni	4 slices white Italian or Italian		2	tablespoons (30 ml) very thick tomato
Pizza Melt		sourdough bread, or 2 pita		marinara sauce
		loaves, split and trimmed	2	slices mozzarella cheese
	2-3	teaspoons (10-15 ml) extra		(about 1/2 - ounce [14 g] each)
		virgin olive oil	1/4	ounce (7 g) thinly sliced pepperoni
				(about 8 slices), cut into shreds

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