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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 Grilled Mozzarella, Tomato & Fresh Basil Sandwiches Sliced Italian or sourdough Italian bread, hand-sliced artisan bread, panini-type rolls, split pita loaves 3 teaspoons extra virgin olive oil 2-3 ounces mozzarella cheese (regular or fresh), thinly sliced 4-6 large fresh basil leaves, cut into thin shreds 6-8 thin slices fresh ripe tomato, patted dry kosher salt and freshly ground pepper to taste Hot Grilled Reubens 4 slices rye bread 2-3 teaspoons softened butter or margarine 11.2 ounces Swiss cheese (2 slices) 2 ounces thinly sliced corned beef 2 tablespoons sauerkraut, squeezed dry 2-3 teaspoons Russian or Thousand Island dressing 2-3 teaspoons soft butter or margarine Grilled Cubano 4 slices firm white bread or 3 ounces thinly sliced roast pork Sandwich 2 sandwich rolls 3-4 teaspoons unsalted butter or olive oil 2 ounces thinly sliced ham 11.2 ounces (about 2 slices) Swiss cheese 2 teaspoons yellow or Dijon-style mustard 6-8 thin sliced dill pickle chips, drained Toasted Chicken Divan Sandwich 4 slices white or wheat bread or 2 pita loaves, split and trimmed to fit sandwich plate 2-3 teaspoons unsalted butter, softened 3-4 ounces diced cooked chicken 4 tablespoons thawed, drained frozen chopped broccoli or leftover cooked chopped broccoli 2 ounces sliced Swiss, cheddar, muenster or Gouda cheese 1-2 teaspoons Dijon-style mustard Grilled Tuna Melt 4 slices white, wheat or rye bread 2-3 teaspoons unsalted butter, softened 1 small (3 ounce) can water packed tuna, well-drained 2 teaspoons sweet pickle relish 2 teaspoons finely chopped onion 1 tablespoon “light” or regular mayonnaise 2 slices Swiss, cheddar, Monterey Jack, or muenster cheese Combine tuna, relish, onion, and mayonnaise to make tuna salad spread Toasted Pepperoni Pizza Melt 4 slices white Italian or Italian sourdough bread, or 2 pita loaves, split and trimmed 2-3 teaspoons extra virgin olive oil 2 tablespoons very thick tomato marinara sauce 2 slices mozzarella cheese (about 1/2 ounce each) 1/4 ounce thinly sliced pepperoni (about 8 slices), cut into shreds MUSHROOM, PEPPER AND CHEESE OMELETTES Remember when making filled omelettes, the filling displaces the amount of egg needed. Resist the urge to overfill the omelettes or the egg may run out before it is cooked. Makes 2 servings 2 large eggs 1/8 teaspoon baking powder kosher salt and freshly ground pepper to taste 2 mushrooms (1 inch), cleaned and diced 2 tablespoons finely chopped red pepper 2 tablespoons shredded reduced fat cheddar cheese melted butter or cooking spray Place the eggs and baking powder in a small bowl. Use a whisk to beat until just frothy; add salt and pepper to taste. When green indicator light comes on, open Sandwich Grill and lightly coat with melted butter or cooking spray. Divide the vegetables evenly among the four quarters of the sandwich grid; sprinkle evenly with the shredded cheese. Pour the egg mixture evenly over the vegetables and cheese. Close the lid and lock. The red light will come on (it may stay green for a few seconds). Cook until the green indicator light comes on again, about 4 – 4 1.2 minutes. Open Sandwich Grill and remove omelettes using a heatproof plastic spatula. Serve immediately. Nutritional analysis per serving: Calories 91 (60% from fat) • carb. 1g • pro. 8g • fat 6g • sat. fat 2g • chol. 215mg • sod. 129mg • calc. 55mg • fiber 0g PLAIN OMELETTES: Use a whisk to combine 4 large eggs with 1/4 teaspoon baking powder, kosher salt and freshly ground pepper to taste. Preheat Sandwich Grill, butter lightly, and pour egg mixture evenly over the bottom plates. Cook until green light comes on again. EGG WHITE OMELETTES: Use a whisk to beat 3 large egg whites with 1/8 teaspoon baking powder. Add salt and pepper to taste. Pour into preheated and buttered/sprayed Sandwich Grill. Close lid and cook until green indicator light comes on again. For a healthy filled egg white omelette, add 2 finely chopped mushrooms, 2 tablespoons thawed spinach, squeezed dry, and 1-2 teaspoons grated Parmesan cheese. FRUIT TARTS Use your Sandwich Grill to make this quick and easy dessert that can be served plain or topped with ice cream while still warm. Fruit tarts are also a nice alternative to packaged toaster pastries for breakfast. 4 slices firm bread – white, wheat, or sweet, such as raisin or cinnamon swirl 2 - 3 teaspoons unsalted butter, softened 4 tablespoons canned fruit pie filling (apple, cherry, peach, blueberry) Preheat the Cuisinart® Sandwich Grill. Spread one side of each bread slice with butter. Top the unbuttered side of each slice with half the pie filling (2 tablespoons). Cover with remaining bread slices, buttered side up. When green indicator light is on, place the sandwich/tarts on the grids and use firm pressure to close and lock the Sandwich Grill. Cook until the green indicator light come...

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