Cuisinart Griddler Five - Cuban Sandwich; Greek-Style Kebabs

20
the marinade to cover the fish. Cover with
plastic wrap; marinate 1 to 2 hours. Bring to
room temperature before grilling.
2. Twenty minutes before cooking the salmon,
slice the potatoes into ¼-inch slices. Put
the potato slices in a large bowl with
the reserved tablespoon of olive oil and
remaining salt. Toss to evenly coat.
3. Turn on the Cuisinart
®
Griddler
®
. Select Grill
and set temperature to 425°F.
4. Once preheated, put the potatoes onto the
bottom plate of Griddler
®
in an even layer.
Close the Griddler
®
and set the timer for 16
minutes, until potatoes are browned and
crispy and fully cooked through. Transfer
the cooked potatoes to a large serving plate
and loosely cover with foil.
5. Put the salmon on the bottom plate of the
Griddler
®
. Set the count-up timer and cook
for about 8 to 9 minutes on the first side.
Flip salmon, reduce temperature to 400°F
and cook the second side of the salmon for
about 6 minutes, until desired doneness.
6. When salmon is cooked, transfer to
a serving plate and drizzle with 2 to 3
tablespoons of the remaining chermoula.
Serve salmon with the reserved potatoes.
Nutritional information per serving (based on 4 servings):
Calories 856 (75% from fat) • carb. 29g
pro. 27g • fat 73g • sat. fat 10g • chol. 69mg
sod. 819mg • calc. 91mg • fiber 4g
Cuban Sandwich
Ham and cheese magically come together
in this take on the traditional Cuban toasted
sandwich. A great way to use up any leftover
Latin Pork Chops (page 22).
Plate Side: Grill
Griddler
®
Cooking Position: Closed
Makes 2 large sandwiches, about 6 servings
2 large Cuban or Portuguese-style
soft rolls, about 10 inches long
1 tablespoon plus 1 teaspoon Dijon or
deli mustard
4 to 6 ounces sliced Swiss cheese, divided
4 to 6 ounces sliced roasted pork
4 to 6 ounces sliced ham
4 ounces dill pickles, thinly sliced hor-
izontally
1 teaspoon olive oil
1. Assemble sandwiches by slicing rolls and
placing on a work surface. Spread the
mustard on each side of both rolls. Put a
slice of cheese on the bottom of each roll.
Add the pork, ham and the pickle slices.
Finish with the remaining cheese and the
top of the roll. Brush the top with the olive
oil.
2. Fit the Cuisinart
®
Griddler
®
with the grill
plates. Turn unit on. Select Grill and set to
375°F.
3. Once preheated, place the sandwiches on
the grill and free the floating hinge. Press
the sandwiches firmly when closing the grill
and set the count-up timer. Keep it pressed
for about one minute. Continue cooking for
about 6 minutes total, until bread is crisp
and cheese is melted.
4. Slice sandwich in pieces to serve.
Nutritional information per serving (based on 6 servings):
Calories 215 (45% from fat) • carb. 13g pro. 16g • fat 10g
• sat. fat 5g • chol. 38mg
sod. 700mg • calc. 191mg • fiber 0g
Greek-Style Kebabs
Chicken or a hearty fish can be substituted
for the pork in this recipe. Simply adjust the
time accordingly and make sure both are fully
cooked through before serving.
Plate Side: Grill
Griddler
®
Cooking Position: Open and flat
Makes 10 kebabs
2 pounds trimmed pork shoulder
¼ cup olive oil
2 tablespoons fresh lemon juice
1 teaspoon kosher salt
1 teaspoon dried oregano
½ teaspoon pepper
1 small red onion, cut into 1-inch
chunks
1 pint cherry tomatoes
Pita bread, for serving, optional
Tzatziki*, for serving, optional
10 wooden skewers
1. Cut the pork into 1-inch pieces. Season
with the olive oil, lemon juice, salt, oregano
and pepper. Put 1 piece of pork onto 1
of the skewers. Then add a piece of the
onion (about 2 or 3 layers thick), followed
by another piece of pork, a tomato, another