18
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
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 [680 g] total)
boneless, skinless chicken breasts,
cut in half lengthwise
¼ cup (60 ml), plus 2 teaspoons (10 ml)
olive oil, divided
1½ teaspoons (7.5 ml) Italian seasoning
1 teaspoon (5 ml) kosher salt
4 ciabatta rolls, cut in half lengthwise
4 slices jarred, roasted red bell peppers
1 cup (250 ml) arugula
½ pound (227 g) fresh mozzarella,
thinly sliced
1. Turn on the Cuisinart
®
Smoke-less Contact
Griddler
®
. Select Smoke-less mode and set
both plates to Poultry. While the Smoke-less
Contact Griddler
®
is preheating, season the
chicken breasts with 2 teaspoons (10 ml) 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 Smoke-less Contact Griddler
®
and cook
for about 6 minutes, until the chicken is fully
cooked through and grill marks are visible.
Remove chicken from Smoke-less Contact
Griddler
®
and divide among the bottoms of
the 4 rolls.
3. Top each chicken piece with 1 slice of the
jarred bell peppers and ¼ cup (60 ml) 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 Smoke-less Contact
Griddler
®
and set 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
Latin Pork Chops
Jazz up weeknight pork chops with this
Latin-inspired marinade. Sliced leftovers
are perfect in a Cuban sandwich.
Plate Side: Grill
Griddler
®
Cooking Position: Closed with
smoke-less
Makes 4 servings
1 small onion, sliced
4 garlic cloves, sliced
½ cup orange juice
2 tablespoons fresh lime juice
½ cup cilantro, roughly chopped
4 1-inch thick, boneless
pork chops
½ teaspoon kosher salt
¼ teaspoon freshly ground
black pepper
1. Stir together the onion and garlic with the
juices and cilantro.
2. Add the pork chops so they are covered
with the marinade. Cover and place in the
refrigerator for about 3 hours.
3. When ready to grill, remove chops from the
marinade, pat dry, and sprinkle evenly on both
sides with the salt and pepper.
4. Fit the Cuisinart
®
Smoke-less Contact Griddler
®
with the grill plates. Turn unit on. Select
Smoke-less mode and set both plates to Pork.
5. Once the grill comes to temperature, place the
chops on the grill in the closed position and
set the count-up timer. Pork chops are done
when an instant-read thermometer reads 145°F
(62°C) in the thickest part, about 5 minutes.
6. Allow the chops to rest about 5 minutes before
serving.
Nutritional information per serving (based on
4 servings): Calories 278 (40% from fat) • carb. 3g
pro. 37g • fat 12g • sat. fat 4g • chol. 114mg
sod. 350mg • calc. 24mg • fiber 0g
Shrimp Fajitas
This recipe is great for a festive dinner that
guests can assemble themselves at the table.
Plate Side: Bottom Grill, Top Griddle
Griddler
®
Cooking Position: Open and flat
Makes about 8 fajitas (3 shrimp per fajita)
1 pound (454 g) frozen large shrimp,
thawed and fully peeled
3 tablespoons (45 ml) olive oil, divided
1 large garlic clove, finely chopped
¾ teaspoon (3.75 ml) chili powder
Pinch ground cumin
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