Wolfgang Puck TRI-GRILL BCGL0050 - Manual (Page 10)

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Salmon Panini
4 servings
INGREDIENTS
4 salmon fillets (3 to 4 ounces each), boned
1 teaspoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon fresh dill weed
1 loaf unsliced French bread
4 tablespoons Russian salad dressing
1 tablespoon capers
4 medium purple onion slices, razor thin
2 cups arugula, watercress or lettuce leaves
METHOD
1 Set your Hinge Selector to FLOAT and the adjustable temperature
control to 425° and allow your Tri-Grill to preheat until the green
ready light illuminates.
2 Rub your fingers over salmon filets and check for bones. Remove
any you may find with tweezers.
3 Rub salmon filets with olive oil and sprinkle with salt, pepper and dill.
4 Place salmon filets in grill, lower lid, and cook for 5 minutes or until
cooked through.
5 While salmon is cooking, cut French bread in half horizontally.
Spread bread with Russian dressing. Sprinkle capers on bottom slice
of bread.
6 When salmon is finished cooking, remove to cutting board, and while
grill is still hot, carefully wipe grill surfaces with a damp towel.
7 Slice salmon and place on top of capers. Top with onion slices and
lettuce leaves. Place top slice of bread on sandwich and cook in the
Tri-Grill for 2 minutes to toast the bread.
8 Slice into 4 pieces diagonally. Serve warm.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
Roast Beef Panini with
Roquefort
and Caramelized Shallots
4 servings
INGREDIENTS
3 tablespoons unsalted butter
6 large shallots, thinly sliced
1/4 teaspoon fresh thyme
Salt and pepper, to taste
2 medium baguettes, halved
Horseradish sauce or mustard, if desired
1 pound medium rare roast beef, thinly sliced
1 cup Roquefort cheese, crumbled
METHOD
1 Set your Hinge Selector to FLOAT and the adjustable temperature
control to 425° and allow your Tri-Grill to preheat until the green
ready light illuminates.
2 In a small sauté pan, melt butter over medium-high heat. Add
shallots; season with thyme and salt and pepper to taste. Cook
shallots until golden brown.
3 Spread bread with horseradish sauce or mustard, if desired. Top with
roast beef. Top with shallots and cheese crumbles.
4 Grill baguettes in Tri-Grill for 4 minutes or until cheese melts.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
HSN_TriGrillManual0050 9/12/08 12:10 PM Page 17