Cuisinart WM-SW2, IB-4272 manual Suggested Sandwiches, Bread/Spread, Filling

SUGGESTED SANDWICHES:

Sandwich fillings can be as limitless as your personal taste and imagination. You may create your own versions of traditional favorites (childhood or diner comfort foods) or combine favorite 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 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 extra virgin olive oil			thin shreds
			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 Swiss cheese (2 slices)
Reubens	2-3	teaspoons softened	2	ounces thinly sliced corned beef
		butter or margarine	2	tablespoons sauerkraut, squeezed dry
			2-3 teaspoons Russian or Thousand Island
				dressing
			2-3 teaspoons soft butter or margarine
Grilled Cubano	4 slices firm white bread or		3	ounces thinly sliced roast pork
Sandwich	2	sandwich rolls	2	ounces thinly sliced ham
	3-4 teaspoons unsalted butter or		11⁄2	ounces (about 2 slices) Swiss cheese
		olive oil	2	teaspoons 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 diced cooked chicken
Divan Sandwich		2 pita loaves, split and	4	tablespoons thawed, drained frozen
		trimmed to fit sandwich plate		chopped broccoli or leftover cooked
	2-3 teaspoons unsalted			chopped broccoli
		butter, softened	2	ounces sliced Swiss, cheddar, muenster or
				Gouda cheese
			1-2 teaspoons Dijon-style mustard
Grilled Tuna Melt	4 slices white, wheat or rye		1	small (3 ounce) can water packed tuna,
		bread		well-drained
	2-3	teaspoons unsalted butter,	2	teaspoons sweet pickle relish
		softened	2	teaspoons finely chopped onion
			1	tablespoon “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 very thick tomato
Pizza Melt		sourdough bread, or 2 pita		marinara sauce
		loaves, split and trimmed	2	slices mozzarella cheese
	2-3	teaspoons extra virgin olive oil		(about 1/2 - ounce each)
			1/4 ounce thinly sliced pepperoni
				(about 8 slices), cut into shreds

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