PAMPERED CHEF SANDWICH PRESS RECIPES

Steps:

• Heat the Double Burner Grill over medium heat 3–5 minutes. Combine the mayonnaise and ½ tbsp (7 mL) of the rub in a small bowl; mix well and set aside. In a medium bowl, mix the chicken tenders with the oil and remaining 1 tbsp (15 mL) rub.Place the chicken in one half of the pan and cover with the Grill Press. Cook 6–7 minutes, turning with tongs halfway through cooking.Meanwhile, cut off top of the bell pepper and remove the seeds. Slice the bell pepper and onion into approximately ?" (3-mm) thick slices; stack the rings and cut them in half. Add vegetables to the other half of the pan and lightly spray it with oil. Cook 5–6 minutes, stirring occasionally.Remove the bread from the tin and cut the bread in half horizontally and halfway up the crown to leave a 2" (5-cm) base. Spread the mayonnaise mixture evenly over the cut side of the bread top. Remove the grill press and move the vegetables to same half of the pan as the chicken.Turn the heat off under the pan. Place the bread bottom in empty half of pan, with the cut side up, and sprinkle it with half of the cheese. Using tongs, top the bread with the chicken and vegetables, and sprinkle with remaining cheese. Top with the other half of the bread and press the sandwich with the grill press. Let stand about 1 minute in pan until the cheese is melted.Remove the sandwich from pan. To serve, cut the sandwich into 8 wedges.

Steps:

• Preheat Grill Pan and Grill Press over medium heat 3 minutes. Butter each panini top, arrange in pan, buttered-side down. Brush with remaining butter; top with press. Cook 2–3 minutes or until grill marks appear and bread is golden brown. Remove press and carefully turn panini with Mini Nylon Serving Spatula. Top with press; cook an additional 2–3 minutes.