Hamilton Beach 25451 Manuel D'utilisation page 7

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Recipes
Reuben
8 ( 1 ⁄ -inch/1 cm) thick slices sourdough bread
2
1 ⁄ lb. (225 g) prepared corned beef, divided into four servings
2
⁄ cup (125 ml) sauerkraut
1
2
4 slices Swiss cheese
Olive oil
Preheat grill. Spread olive oil on one side of each slice of bread. Place 4 slices of
bread, oil side down, on the grill. Place corned beef, 2 tablespoons (30 ml)
sauerkraut, and 1 slice of Swiss cheese on each slice of bread. Cover with
remaining 4 slices of bread, olive oil side up. Close the grill. Cook 3 to 5 minutes
or until desired brownness. Makes 4 sandwiches.
Chicken Pesto
8 ( ⁄ -inch/1 cm) thick slices Italian bread
1
2
1 ⁄ lb. (225 g) chicken breast strips, cooked divided into four servings
2
4 tablespoons (60 ml) pesto sauce
1 cup (250 ml) spinach
8 slices tomato
4 slices provolone cheese
Olive oil
Preheat panini press. Spread olive oil on one side of each slice of bread.
Place 4 slices of bread, oil side down, on the panini press. Place chicken,
1 tablespoon (15 ml) pesto sauce,
1 slice provolone cheese on each slice of bread. Cover with remaining 4 slices of
bread, olive oil side up. Close grill. Cook 3 to 5 minutes or until desired brown-
ness. Makes 4 sandwiches.
Chicken Quesadilla
4 flour tortillas
2 cups (500 ml) chicken, cooked and chopped, divided into four servings
1 ⁄ cup (125 ml) cheddar cheese, shredded
2
Preheat grill. Fold tortilla in half and place on grill. Insert chicken and 2 table-
spoons (30 ml) cheese in tortilla. Close grill. Cook 2 to 3 minutes or until cheese
melts. Remove from grill and cut into 3 triangles. Repeat with remaining
ingredients. Caution: Filling is very hot. Makes 4 quesadillas.
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⁄ cup (60 ml) spinach, 2 slices tomato, and
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4
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