Cuisinart Cuisinart, CR-8 Egg and cheese sandwich, Individual omelettes, Raclette Recipes

Egg and cheese sandwich

Have the raclette preheated on medium-high, griddle side up.

Cook eggs directly on the griddle, or place the raclette dish directly on the cooktop and crack the egg into the dish. Cook on top of the griddle for

4 minutes and then finish underneath the grill.

Butter and toast English muffin or slices of bread, and warm and brown on griddle.

Place egg in raclette dish (if not already there) and place slice of cheese on top and place dish under the grill.

Once cheese has melted, slide egg and cheese with individual spatula on to bread, make your sandwich and go!

Individual omelettes

Have the raclette preheated on medium-high, griddle side up.

Scramble eggs with a touch of milk or cream. Place the raclette dish on the griddle. Pour eggs into the dish to come up halfway. Place dish on the cook top. Allow the bottom to set, about 3–4 minutes. Place dish under the grill and leave for an additional 2 minutes until the edges start to set and puff, add sliced or grated cheese and leave until melted and fully puffed – about another 2 minutes. Slide out with spatula onto toasted bread or plate.

You can cook vegetables on the griddle first to add to your omelette, or use up any leftover grilled veggies and/or meats.

The griddle is also perfect for making open-face melted cheese sandwiches, potato pancakes, blinis, or mini crab cakes.

The Cuisinart® Raclette is great for relaxed, easy, tabletop cooking with friends – a perfect companion to the Cuisinart® Electric Fondue Pot.

RECIPES

Raclette Recipes

Traditional – (Raclette cheese, grilled potatoes, grilled vegetables, dried and cured meats, cornichons and gherkins, pickled onions, and tomatoes)

Savoury crêpes – vegetarian

Sweet crêpes with sweet mascarpone cream, berry filling, and chocolate sauce

Caramelized apple crêpes with Saga blue cheese and toasted walnuts

Italian sausage and peppers

Chicken and eggplant parmesan

Fajita-style quesadillas: traditional chicken and beef; mango with Brie

Grilled vegetable Napoleons (layers of grilled eggplant, zucchini, squash, and peppers with a variety of cheeses)

Scallops with mushrooms and leeks with Mornay sauce

Tapas Party:

Grilled asparagus with fontina and prosciutto

Grilled shrimp and asparagus with polenta

Grilled melon with smoked mozzarella and prosciutto

Grilled smoked chorizo

Grilled shrimp and scallop skewers

Crostini

Grilled eggplant and sweet pepper crostini

Tomato and basil topping for crostini

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