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Anleitung Zusammenfassung
Transfer sandwiches to a wire rack if not serving immediately. Cut sandwiches into halves or quarters to serve. Tomato, Kalamata, Feta & Mozzarella Pita Panini Greek flavors served up on toasty pita – would make a great appetizer. Makes 2 panini 1.3 cup chopped (.-inch) fresh tomato (remove and discard seeds before chopping) . cup sliced or chopped kalamata olives . cup crumbled feta cheese . cup shredded part-skim mozzarella cheese (or fresh mozzarella) . teaspoon basil . teaspoon oregano 2 mini (4-inch) pita breads olive oil cooking spray or extra virgin olive oil (optional) Preheat the Cuisinart® Griddler™ Panini & Sandwich Press while assembling panini. Place chopped tomato, olives, both cheeses, basil, and oregano in a small bowl. Stir to combine. Split pita horizontally. Place half of each pita on work surface. Top each with half the tomato/olive/cheese mixture – spread evenly to within . inch of the edges of the pita. Top with other pita halves. If desired spray or brush with olive oil. Arrange pita panini on preheated Griddler™ Panini & Sandwich Press and close using gentle pressure. Grill/bake panini until filling is warm and pitas are grilled and toasty – about 2. to 3 minutes. Remove to a rack and let stand 3 to 5 minutes before serving. Cut each into 4 wedges to serve. Nutritional information per serving (one sandwich): Calories 263 (53% from fat) • carb. 22g • pro. 10g • fat 16g • sat. fat 5g • chol. 21mg • sod. 1324mg • calc. 244mg • fiber 2g Nutritional information per serving (one-half sandwich): Calories 282 (50% from fat) • carb. 25g • pro. 11g • fat 16g • sat. fat 8g • chol. 39mg • sod. 444mg 6 minutes. Roasting times will vary depending on the vegetable chosen. Roasted Vegetable and Chevre Quesadillas When you prepare roasted vegetables as a side Chicken Quesadilla Wraps dish, prepare extras for making Roasted Vegetable Serve with salsa and a green salad with and Chevre Quesadillas. avocado for a simple supper. Makes 1 quesadilla 1 9-inch flour tortilla or wrap (can use flavored such as herb or spinach) 2.3 cup roasted vegetables* 1. tablespoons crumbled chevre Preheat Cuisinart® Griddler™ Panini & Sandwich Press. Arrange roasted vegetables in a single layer on one half of the tortilla, leaving a .-inch border along the rounded edge. Sprinkle evenly with crumbled chevre. Fold tortilla over vegetables and cheese. Place on preheated Griddler™ Panini & Sandwich Press and grill/bake for about 3 minutes, until tortilla is warmed and has grill markings, and filling is warmed and cheese is warm and soft. Let stand 1 minute before cutting. Serve warm. Nutritional information per serving (1 quesadilla): Calories 239 (35% from fat) • carb. 14g • pro. 1g • fat 9g • sat. fat 5g • chol. 16mg • sod. 533mg • calc. 157mg • fiber 3g *Roasted vegetables can be roasted at home or purchased. They should be sliced or diced in bite-sized pieces. To roast vegetables, preheat oven to 425°F. Slice or dice vegetables such as mushrooms, shallots, onions, asparagus, broccoli, cauliflower, eggplant, or zucchini. Toss with extra virgin olive oil and a little kosher salt and some herbs if desired. Place on a parchment-lined baking sheet pan in a single layer and roast until tender and evenly browned, turning every 10 to 15 Makes 2 quesadilla wraps, 2 servings 1. cups leftover shredded/chopped cooked chicken* . cup chopped cooked onion (sauteed until tender) 2 tablespoons well drained chopped jalapeno peppers 6 tablespoons shredded lowfat Cheddar or Monterey Jack cheese 2 9-inch flour tortillas or wraps (can use plain, herb, spinach) Preheat Cuisinart® Griddler™ Panini & Sandwich Press while preparing Quesadilla Wraps. In a small bowl, combine the chicken, cooked onion, and chopped jalapeno peppers. Sprinkle half the cheese in the center of each tortilla. Top with the chicken mixture, keeping the chicken mixture in a “log” about 1. inches wide and 4 to 5 inches long in the center of the tortilla. Fold one side over the filling lengthwise to cover, fold top and bottom over short sides to cover, then fold last side over to close. Turn over so that flap is on bottom. Place Quesadilla Wraps on preheated Griddler™ Panini & Sandwich Press. Close using medium light pressure. Grill/bake for 3 to 3. minutes, until tortilla is warmed with grill markings, filling is warmed and cheese is melted. Serve with salsa if desired. Nutritional information per serving (one quesadilla): Calories 366 (24% from fat) • carb. 25g • pro. 43g • fat 10g • sat. fat 4g • chol. 100mg • sod. 564mg • calc. 289mg • fiber 1g 7 *This can be from a purchased roast or rotisserie chicken. Cheese & Jalapeno Chile Quesadillas These are great to serve along with chili or soup. Makes 2 quesadillas . cup shredded lowfat Monterey Jack cheese or Cheddar cheese 2 tablespoons chopped jalapeno chiles (can use canned – drain well) 2 flour tortillas (9-inch), any flavor Preheat the Cuisinart® Griddler™ Panini & Sandwich Press while assembling quesadillas. Combine the sh...