Brush “bottom” sides of each crust with olive oil or lightly spray. Place one crust on work sur- face, oiled side down. Top with sauce spread to within 1⁄2 inch of all edges. Arrange cheese slices over sauce, add sausage, pepperoni or sliced vegetables if using. Top with second crust, oiled side up. Place on preheated Griddler Express™. Grill for 7 to 8 minutes, until crust is crispy and well marked with grill lines, and filling is hot. Remove pizza panini and let rest for 5 minutes on a wire rack. Use a pizza wheel to cut into 4 or more wedges. Serve while warm.
*If sauce seems thin or watery, thicken it by placing it in a strainer lined with a coffee filter for about 20 to 30 minutes.
Nutritional information per serving (based on 4 servings):
Calories 260 (37% from fat) • carb. 27g • pro. 15g
•fat 11g • sat. fat 1g • chol. 20mg • sod. 574mg
•calc. 276mg • fiber 1g
Grilled Reubens
Makes 4 servings
3/4 cup sauerkraut
8teaspoons unsalted butter, softened
8slices rye or pumpernickel bread
4tablespoons prepared
6 ounces reduced-fat sliced Swiss
8ounces thinly sliced corned beef spicy mustard
Rinse the sauerkraut and drain. Press out all water and place on a triple thickness of paper towels.
Brush one side of each slice of bread with soft- ened butter. Place 4 slices bread on work sur- face buttered side down. Spread each of those slices with dressing. Layer each with 1/2 ounce sliced cheese, 2 ounces corned beef, 3 table- spoons sauerkraut, and the remaining cheese. Top with the remaining bread, buttered side up.
Preheat the Cuisinart ® Griddler Express™ on medium setting. Arrange the sandwiches (depending on the shape of the bread, you will be able to cook 2 or 4 sandwiches) evenly spaced on the bottom griddle plate. Close Griddler™ and apply medium pressure for 10 seconds. Cook until bread is toasty, filling is warm and cheese is melted, about 4 to 5
minutes. Serve warm with mustard.
Tip: For a change, use cocktail rye bread to make Grilled Reubens – these are great for a casual gathering. Cooking time will be reduced as cocktail rye bread is quite thin.
Nutritional information per serving (one sandwich):
Calories 490 (47% from fat) • carb. 40g • pro. 27g
•fat 26g • sat. fat 12g • chol. 94mg • sod. 1489mg
•calc. 409mg • fiber 5g
Cubano Sandwiches
(Recipe can be increased – keep grilled sandwiches warm
in a 175°F oven on a rack on a baking sheet, loosely covered with foil while grilling subsequent batches.)
Makes 2 sandwiches
2Cuban, French, Italian or Portuguese rolls, about
1tablespoon unsalted butter, softened
1tablespoon lowfat mayonnaise
1tablespoon brown deli mustard or
3 ounces thinly sliced ham
3ounces thinly sliced roast pork
2ounces light Swiss cheese
4long “sandwich” style slices dill pickle
Cut roll horizontally for sandwiches; place on work surface cut sides up. Spread each cut side lightly with butter. Place mayonnaise and mustard in a small bowl, stir to blend. Evenly spread mayonnaise/mustard mixture on the cut side of all 4 roll halves. Divide the ham, pork, Swiss cheese evenly and use to build sand- wiches in that order. Top with pickle slices, then top half
of roll.
Preheat the Cuisinart ® Griddler Express™ on medium setting. Arrange the sandwiches evenly spaced on the bottom griddle. Cover and bake for 3 to 5 minutes, until bread is lightly browned and toasty, filling is warm and cheese is melted. Serve hot.
Nutritional information per serving (one sandwich):
Calories 525 (36% from fat) • carb. 43g • pro. 39g
•fat 21g • sat. fat 10g • chol. 87mg • sod. 2097mg
•calc. 347mg • fiber 1g
5
