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4
slices Gruyère cheese
4
brioche rolls
1.
Combine the onion slices, 2 teaspoons of
the oil and ¼ teaspoon of the salt in a bowl.
2.
Turn on the Cuisinart
Smoke-Less mode and set both plates to
Beef.
3.
Once preheated, put the onions on the
upper griddle plate of the Griddler
the count-up timer and cook for about 15
to 20 minutes, stirring from time to time
with a heatproof spatula, until onions are
soft. Once the onions are soft, add 1 to 2
tablespoons of water to the onions and stir
until water evaporates. Repeat until onions
are very soft and caramelized, about 10
more minutes,
adding water as needed. Remove from
griddle and reserve.
4.
When the onions are just soft, form the
ground beef into 4 even-sized patties, 6
ounces each. Sprinkle both sides evenly
with the salt and pepper. Brush with the
olive oil. Add the burgers to the bottom grill
plate, and cook, about 5 minutes on each
side, or until desired doneness. Top with
cheese and transfer to plate to rest.
5.
While the burgers rest, split the brioche rolls
and place onto the upper griddle plate, face
down. Cook until lightly toasted, about 2 to
3 minutes.
6.
Top each burger with some of the
caramelized onions and serve in the
toasted rolls.
Nutritional information per serving (1 burger):
Calories 638 (60% from fat) • carb. 25g
pro. 39g • fat 43g • sat. fat 16g • chol. 133mg
sod. 1064mg • calc. • 182mg • fiber 1g
Griddler
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Italian Panini with Grilled Chicken
Looking for a quick, all-purpose grilled
chicken recipe? The grilled chicken in this
recipe may be enjoyed on its own.
Plate Side: Grill
Griddler
Cooking Position: Closed with
®
smoke-less
Makes 4 panini
3
large (about 1½ pounds total)
boneless, skinless chicken breasts,
cut in half lengthwise
¼
cup, plus 2 teaspoons olive oil,
divided
1½
teaspoons Italian seasoning
1
teaspoon kosher salt
4
ciabatta rolls, cut in half lengthwise
4
slices jarred, roasted red bell
peppers
1
cup arugula
½
pound fresh mozzarella,
thinly sliced
1.
Turn on the Cuisinart
Smoke-less mode and set both plates to
Poultry. While the Griddler
season the chicken breasts with 2
teaspoons of the olive oil, Italian seasoning
and the salt.
2.
Once preheated, put the chicken breasts
on the bottom plate and set the count-up
timer. Close Griddler
6 minutes, until the chicken is fully cooked
through and grill marks are visible. Remove
chicken from Griddler
the bottoms of the 4 rolls.
3.
Top each chicken piece with 1 slice of
the jarred bell peppers and ¼ cup of the
arugula. Drizzle the arugula with 2 teaspoons
of the olive oil and a small pinch of salt. Top
with the cheese and the top of the ciabatta
roll. Brush the top of the roll with oil.
4.
Transfer 2 of the sandwiches to the back
of the hot grill. Close the Griddler
the count-up timer. Press down on Griddler
handle and hold for 1 minute, then cook for
an additional 5 minutes until roll is crusty
and cheese is melted. Repeat with remaining
paninis. Cut in half before serving.
Nutritional information per serving: Calories 234
(47% from fat) • carb. 37g • pro. 57g • fat 37g
sat. fat 10g • chol. 142mg • sod. 1273mg
calc. 234mg • fiber 1g
19
Griddler
. Select
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is preheating,
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and cook for about
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and divide among
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and set
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