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4 ounces sliced provolone
4 teaspoons pesto
1 teaspoon extra virgin olive oil
Cut off the two heels of the baguette and cut the baguette into two 10-inch
lengths. Cut each in half horizontally.
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
4 ounces shredded Fontina cheese
1 teaspoon herbes de Provence
2 roasted red peppers (about one 12-ounce jar, drained)
8 slices crusty country bread (each about 8x4x
1
⁄2)
4 teaspoons extra virgin olive oil
2 ounces 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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IB-5280(0,0) 17pp 6/25/04 8:10 PM Page 7