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.
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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 | ||
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Grilled Mozzarella, | Sliced Italian or sourdough Italian | ounces | ||
Tomato & Fresh | bread, |
| (regular or fresh), thinly sliced | |
Basil Sandwiches | large fresh basil leaves, cut into | |||
| 3 teaspoons (15 ml) extra virgin |
| thin shreds | |
| olive oil | thin slices fresh ripe tomato, patted dry | ||
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| kosher salt and freshly ground pepper |
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| to taste |
Hot Grilled | 4 | slices rye bread | 11⁄2 | ounces (42 g) Swiss cheese (2 slices) |
Reubens | teaspoons | 2 | ounces (57 g) thinly sliced corned beef | |
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| butter or margarine | 2 | tablespoons (30 ml) sauerkraut, squeezed |
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| dry | |
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| Island dressing |
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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 |
| 11⁄2 | ounces (42 g) (about 2 slices) Swiss cheese | ||
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| unsalted butter or olive oil | 2 | teaspoons (10 ml) yellow or |
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Toasted Chicken | 4 slices white or wheat bread or | ounces | ||
Divan Sandwich |
| 2 pita loaves, split and | 4 | tablespoons (60 ml) thawed, drained frozen |
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| trimmed to fit sandwich plate |
| chopped broccoli or leftover cooked |
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| chopped broccoli | |
| teaspoons |
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| 2 ounces (57 g) sliced Swiss, cheddar, | |||
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| unsalted butter, softened | ||
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| muenster or Gouda cheese | |
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Grilled Tuna Melt | 4 slices white, wheat or rye | 1 | small (3 ounce [85 g]) can water packed | |
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| bread |
| tuna, |
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| 2 | teaspoons (10 ml) sweet pickle relish | |
| teaspoons | |||
| 2 | teaspoons (10 ml) finely chopped onion | ||
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| unsalted butter, softened | ||
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| 1 | tablespoon (15 ml) “light” or regular | |
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| mayonnaise |
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| 2 | slices Swiss, cheddar, Monterey Jack, or |
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| muenster cheese |
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| Combine tuna, relish, onion, and |
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| 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 |
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| loaves, split and trimmed | 2 | slices mozzarella cheese |
| teaspoons |
| (about 1/2 - ounce [14 g] each) | |
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| virgin olive oil | 1/4 | ounce (7 g) thinly sliced pepperoni |
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| (about 8 slices), cut into shreds |
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