Hamilton Beach 840092400 - Manual (Page 9)

9
Grilled Ham & Cheese Special
4 or 8 slices rye bread
Thousand Island or Russian salad dressing
4 or 8 ounces thinly sliced ham
1. Spray grill with cooking spray. Preheat grill for 6 minutes.
2. On half of the bread, spread salad dressing. Top with ham, cheese, and
coleslaw. Top with remaining bread.
3. Close lid and cook sandwiches for 5 minutes or until heated through and
cheese melts.
Makes 2 or 4 servings.
Turkey Garden Burgers
1 ⁄
2
or 1 pound lean ground turkey
1 ⁄
2
or 1 cup shredded carrot and zucchini
1 or 2 tablespoons finely chopped onion
1. Spray grill with cooking spray. Preheat grill for 6 minutes.
2. Combine turkey, carrot and zucchini, onion, and parsley; mix well. Shape
mixture into two or four 3 1 ⁄
2
-inch patties.
3. Place patties on grill. Close lid and cook 5 to 6 minutes or until turkey is no
longer pink. Serve on buns. Top with low-fat mayonnaise, lettuce and
tomato, if desired.
Makes 2 or 4 servings.
Pepperoni Pizzawiches
2 or 4 English muffins, split
16 or 32 pepperoni slices
2 or 4 slices Cheddar or American cheese
1. Preheat grill for 6 minutes.
2. On half of muffin halves, layer pepperoni, cheese, and tomato. Sprinkle with
oregano. Top with remaining muffin halves. Close lid and grill 5 minutes or
until cheese melts.
Makes 2 or 4 servings.
Cheesy Bean Quesadillas
1 ⁄
2
or 1 can (about 16 ounces) refried beans
4 or 8 flour tortillas (6-inch)
1 ⁄
4
or 1 ⁄
2
cup shredded Cheddar cheese
(1 or 2 ounces)
1. Preheat grill for 6 minutes.
2. Spread beans on half of tortillas to within
1 ⁄
2
inch of edges. Top each with
cheese, picante sauce, and green onions. Moisten edges of tortillas with water.
Top with remaining tortillas and press edges together. Cut each into halves.
3. Place one half on small grill or 4 halves on large grill. Close lid and cook 4 to
5 minutes. Remove from grill and cut each half into 3 triangles. Repeat with
remaining quesadillas.
Makes 2 or 4 servings.
2 or 4 ounces thinly sliced Swiss cheese
1 ⁄
2
or 1 cup deli coleslaw
1 tablespoon finely chopped
fresh parsley
2 or 4 whole wheat or white
sandwich buns
4 to 8 tomato slices
Dried oregano leaves, crushed
1 ⁄
4
or 1 ⁄
2
cup picante sauce
1 to 3 green onions, sliced