Wolfgang Puck BCGL0035 operating instructions Cuban Sandwich, Buffalo Chicken Panini

HSN_PaniniManual 3/20/07 10:12 PM Page 21

Cuban Sandwich

2 Servings

INGREDIENTS

1 loaf Cuban bread (Italian bread may be substituted) 1/4 pound roast pork-sliced

1/4 pound boiled or maple glazed ham-sliced 1/4 pound Swiss cheese

4 tablespoons mayonnaise

2 tablespoons honey Dijon mustard

4 dill pickles-sliced lengthwise

METHOD

1Set your adjustable temperature control between settings

9 and 10 and allow your Panini Maker to preheat until the green ready light illuminates.

2Slice bread loaf lengthwise, trim ends.

3Spread both sides of loaf with 3 tablespoons of mayonnaise and 2 tablespoons of honey Dijon mustard.

4Layer cheese, pork, ham & pickle slices on one slice of bread. Cover with second Slice Brush both top and bottom portions with the remaining 1 tablespoon of mayonnaise.

5Slice in half and place in pre-heated Panini maker:

6Grill For 5-7 minutes or until the bread is crispy and the cheese has melted.

7Serve immediately.

Recipe courtesy Anna Barros

Buffalo Chicken Panini

4 Servings

INGREDIENTS

8 Slices soft white bread or one Baguette cut into 4 2 tablespoon mayonnaise

4 tablespoons Blue cheese dressing

2 tablespoon Crystal hot sauce (more or less to your liking) 2 Fried chicken breasts, de-boned and shredded

1/2 cup shredded mozzarella

METHOD

1Set your adjustable temperature control between settings

9 and 10 and allow your Panini Maker to preheat until the green ready light illuminates.

2Use mayonnaise to butter the sliced bread on one side.

3Lay mayo side down onto plastic wrap.

4In a mixing bowl stir blue cheese dressing and hot sauce together.

5Add shredded fried chicken and divide between the 4 slices of bread.

6Top with some mozzarella.

7Top with remaining bread, mayo side up.

8Place assembled sandwiches onto Panini Maker and grill until golden brown, approximately 4 minutes.

9Serve immediately.

Recipe courtesy Marian Getz

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