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Cuban Sandwiches
Griddler
™
Position: Closed
Selector: Grill/Panini
Plates: Griddle
Makes 2 servings
2 Cuban, French, Italian or Portuguese rolls, about 2
1
⁄2 to 3 ounces each
1 tablespoon unsalted butter, softened
1 tablespoon lowfat mayonnaise
1 tablespoon brown deli mustard or Dijon-style mustard
3 ounces thinly sliced ham
3 ounces thinly sliced roast pork
2 ounces Swiss cheese
4 long “sandwich” style slices dill pickle
Cut roll horizontally for sandwiches; place on work surface, cut sides up.
Spread each cut side lightly with butter. Place mayonnaise and mustard in a small
bowl; stir to blend. Spread mayonnaise/mustard mixture evenly on all 4 halves.
Divide the ham, pork, Swiss cheese evenly and use to build sandwiches in that
order.Top with pickle slices, then top half of roll.
Preheat Griddler
™
on Low-Medium.When ready, arrange the sandwiches evenly
spaced on the bottom griddle. Bake for 3 to 5 minutes, until bread is lightly
browned and toasty, filling is warmed and cheese is melted. Serve hot.
Nutritional information per serving:
Calories 513 (36% from fat) • carb. 42g • pro. 39g • fat 20g • sat. fat 9g •
chol. 87mg • sod. 1697mg • calc. 366mg • fiber 0g
Chicken Quesadillas
Griddler
™
Position: Closed
Selector: Grill/Panini
Plates: Griddle
Makes 4 quesadillas
4 8-inch flour tortillas
2 teaspoons unsalted butter, melted
1 cup shredded cooked chicken (about 5-6 ounces)
2 ounces reduced fat shredded sharp cheddar cheese
1
⁄3 cup sliced black olives (one 2.25oz. can, drained)
1
⁄4 cup finely sliced green onion (about 3 green onions)
1 tablespoon finely chopped jalapeño pepper
salsa
Lightly brush one side of each tortilla with
1
⁄2 teaspoon melted butter. Place on
the work surface, buttered side down. Preheat Griddler
™
on Low-Medium.
Place chicken, olives, green onion, and jalapeño pepper in a medium bowl and
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IB-5280(0,0) 17pp 6/25/04 8:10 PM Page 9