4ounces sliced provolone
4teaspoons pesto
1teaspoon extra virgin olive oil
Cut off the two heels of the baguette and cut the baguette into two
Spread each half with 1 teaspoon pesto. Evenly layer the Sopressata on each bottom. Cut the roasted peppers to lay flat. Arrange the roasted peppers over the sopressata. Top with a layer of the provolone. Place top on sandwich. Cut in half crosswise to make 4 sandwiches total.
Preheat Griddler™ on High.When ready, open and place the sandwiches on the bottom grill plate. Lower cover and press lightly on the handle for 30 seconds.
Grill for 5 minutes, until the bread is golden, toasty and well marked, the filling is warm and cheese is melted. Serve warm.
Nutritional information per serving:
Calories 565 (31% from fat) • carb. 69g • pro. 27g • fat 19g • sat. fat 8g •
chol. 39mg • sod. 1601mg • calc. 271mg • fiber 1g
Asparagus, Prosciutto,
Roasted Pepper & Fontina Panini
Griddler™ Position: Closed
Selector: Grill/Panini
Plates: Grill
Makes 4 servings
20 spears asparagus
4ounces shredded Fontina cheese
1 teaspoon herbes de Provence
2roasted red peppers (about one
8 slices crusty country bread (each about 8x4x1⁄2)
4 teaspoons extra virgin olive oil
2ounces thinly sliced Prosciutto (8 very thin slices)
Trim asparagus and peel.To cook to crisp tender, place in boiling water for about 2 minutes; drain and refresh in ice water to stop cooking – drain well before using. Place shredded cheese and herbes de Provence in a small bowl and toss to combine; reserve. Drain roasted peppers well and pat dry.
Preheat Griddler™ on High. Lightly brush one side of each slice of bread with the olive oil. Place 4 slices of bread on the work surface, oiled side down. Build the sandwiches in this order – shredded cheese, asparagus, roasted peppers, and Prosciutto – using equal amounts of each item on each sandwich.Top with the remaining sliced bread, oiled side up.
When Griddler™ has preheated, place two sandwiches on the bottom grill plate, evenly spaced. Lower cover and apply light pressure to handle for about 30
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