COOKING TIPS
1. Preheat the appliance before use. Prepare the ingredients for the sandwich
while the unit is preheating.
2. For best results use medium sliced bread without crust.
3. Adjust cooking times for breads with different thicknesses.
4. Avoid using delicate ingredients that may wilt with heat, such as lettuce or cucum-
bers. Tomatoes and onions yield good results.
RECIPES
Pastrami Pockets
Gyros
Serves 2
Serves 2
4 slices of rye bread (buttered)
Wrapper pita or whole wheat bread
4 to 6 slices of pastrami
1/2 lb. ground beef - cooked & crumbled
2 to 4 tbsp. of sauerkraut
1/2 lb. ground lamb - cooked & crumbled
2 slices of swiss cheese
1 tsp. Italian dressing
2 tbsp. Thousand Island Dressing
1 tsp. Oregano
1/2 tsp. garlic powder
1/3 cup cucumber yogurt sauce
Salt and pepper to taste
Place 2 slices of the buttered bread on
the bottom heating plate. Add pastra-
mi, sauerkraut, dressing and cheese to
each half. Cover the ingredients with
the remaining 2 slices of bread and
close the lid. Cook approximately 4
minutes or until desired browness is
reached.
Mix cooked meat, dressing, oregano
and yogurt sauce together and let sit
for 5 minutes. Split and cut bread to fit
sandwich maker. Fill each sandwich
with 3-5 tablespoons of mixture. Spread
outside of sandwich with olive oil and
oregano (optional). Cook approximately 4
minutes or until done.