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12
Grilled Reuben
A homemade version of the deli favorite. We also
provide you with a very simple recipe for a quick
Russian dressing.
Makes 2 panini
4 slices rye bread
2 teaspoons olive oil or unsalted butter,
softened
4 teaspoons Russian* or Thousand
Island dressing
4 ounces corned beef, thinly sliced
½ cup sauerkraut, well drained
1 ounce Swiss cheese (about 2 slices)
1 tablespoon unsalted butter, melted
1. Preheat grill in the closed position.
2. Brush one side of each slice of bread with the
oil. Lay 2 slices of bread on a work surface,
oiled side down. Spread 1 teaspoon of
Russian dressing on the inside of each slice
and the sandwiches in this order: corned
beef, sauerkraut and Swiss, evenly dividing
the ingredients between the sandwiches. Top
with remaining bread, oiled side up.
3. Place sandwiches on the bottom grill plate
and close, applying medium pressure to the
handle for 30 seconds. Grill panini for 4 to 6
minutes, or until cheese is melted and bread
is nicely toasted.
4. Allow to rest for about 2 minutes. Cut in half
on the diagonal and serve warm.
*For a simple Russian dressing, put the following
in a small bowl and stir until fully combined:
1
⁄3 cup mayonnaise; 2½ tablespoons ketchup; 2
tablespoons relish; salt and pepper to taste
Nutritional information per panini:
Calories 442 (38% from fat) • carb. 31g • pro. 15g
• fat 13g • sat. fat 4g • chol. 22mg • sod. 780mg
• calc. 108mg • ber 2g
Grilled BLT with Cheddar
Really this is a BATC, because we use arugula
instead of the traditional lettuce, and add some
Cheddar into the mix. You’ll wonder why you
haven’t been eating BLTs like this all along!
Makes 2 panini
4 slices sourdough bread
2 teaspoons olive oil or unsalted butter,
softened
4 to 6 slices cooked bacon*
1 plum tomato, cut into ¼-inch slices
pinch kosher salt
pinch freshly ground black pepper
1 large handful arugula (approximately
½ cup packed)
2 ounces Cheddar, sliced (about 3 to 4
thin slices)
2 teaspoons mayonnaise
1. Preheat grill in the closed position.
2. Brush one side of each slice of bread with the
oil. Lay 2 slices of bread on a work surface,
oiled side down. Build the sandwiches in
this order: bacon, tomato, salt and pepper,
arugula and cheese. Spread the mayonnaise
on the non-oiled side of the remaining two
pieces of bread, and then place on top of
each sandwich, oiled side up.
3. Place sandwiches on the bottom grill plate
and close, applying medium pressure to
the handle for 20 seconds. Grill panini for 4
to 6 minutes, or until cheese is melted and
sandwiches are evenly grilled and golden.
4. Allow panini to rest for about 2 minutes.
Cut in half on the diagonal and serve warm.
* You can cook the bacon on the grill prior
to cooking your panini. Grill bacon in the at
position with the feet in the tilted position,
until fully cooked through and crisp, about
6 to 8 minutes per side. Once cooked,
remove and reserve on paper towels to drain.
Carefully wipe excess oil from the plates.
Close grill and keep unit on until ready to
cook panini.
Nutritional information per panini:
Calories 509 (78% from fat) • carb. 12g • pro. 16g
• fat 44g • sat. fat 16g • chol. 72mg • sod. 838mg
• calc. 235mg • ber 1g
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