13
Place the sandwiches on the preheated grill plates. Close the Griddler
™
. Press
lightly for 30 seconds and bake for 3 to 4 minutes until bread is grill marked and
crispy, and cheese is melted. Serve hot.
*Can use plain artisan country bread or a flavoured bread such as roasted garlic
or rosemary bread. Slices should be about 7x3-1/2x1/2 inches (17.5x8.75x1.25
cm) each.
Nutritional information per sandwich:
Calories 365 (49% from fat) • carb. 29g • pro. 17g • fat 20g • sat. fat 9g •
chol. 44mg • sod. 579mg • calc. 309mg • fiber 1g
Sopressata, Provolone,
Roasted Pepper & Pesto Panini
Griddler
™
Function: Closed
Selector: Grill/Panini
Plates: Grill
Makes 4 servings
1
long French baguette [about 22 inches (55 cm) long, 8 ounces (250 g)]
4
ounces (125 g) thinly sliced Sopressata
2
roasted red peppers, drained
4
ounces (125 g) sliced provolone
4
teaspoons (20 ml) pesto
1
teaspoon (5 ml) extra virgin olive oil
Cut off the two heels of the baguette and cut the baguette into two 10-inch
(25 cm) lengths. Cut each in half horizontally.
Spread each half with 1 teaspoon (5 ml) pesto. Evenly layer the Sopressata on
each bottom. Cut the roasted peppers to lay flat. Arrange the roasted peppers
over the sopressata. Top with a layer of the provolone. Place top on sandwich.
Cut in half crosswise to make 4 sandwiches total.
Preheat Griddler
™
on High. When ready, open and place the sandwiches on the
bottom grill plate. Lower cover and press lightly on the handle for 30 seconds.
Grill for 5 minutes, until the bread is golden, toasty and well marked, the filling is
warm and cheese is melted. Serve warm.
Nutritional information per serving:
Calories 565 (31% from fat) • carb. 69g • pro. 27g • fat 19g • sat. fat 8g •
chol. 39mg • sod. 1601mg • calc. 271mg • fiber 1g
