Hash Browns on the Cuisinart Griddler

Oh how I do love hash browns. Specially the hash browns that are cooked until crispy on an old flat-top griddle. Nice and golden brown. I don’t have a big diner griddle (yet), but I do have the Cuisinart Griddler, which makes fantastic hash browns. There’s nothing fru-fru about them, just great taste and texture.
Don’t laugh, but I like to serve my hash browns with butter. Yep, butter. I know that’s not normal. Most folks like ketchup or hot sauce. I always butter potatoes, no matter if they’re roasted, tater tots, or hash browns. I do draw the line at putting butter onto French fries, though.

Hash Browns on the Cuisinart Griddler
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2-4 servings
 
Ingredients
  • 2 medium Russet potatoes, peeled, shredded
  • 1 medium sweet onion, shredded
  • 1 teaspoon olive oil
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
Instructions
  1. Place the potatoes and onion in a bowl full of cold water. Soak for 5 minutes, drain, and fill again. Soak again for 5 minutes and drain. Continue rinsing and draining until the water no longer turns milky from the potato started.
  2. Install the flat cooking plates on your Griddler and open the Griddler flat so you can cook on both plates at once.
  3. Set your Griddler Selector to 'Griddle' and the Griddle temperature to 425 F.
  4. Note that the top plate seems to not get as hot.
  5. Drain potatoes well then toss with the oil, salt and pepper.
  6. Divide the potatoes between the Griddler plates and spread out evenly.
  7. Do not mess with the potatoes, let them cook for about 20 minutes or until you notice they are starting to turn golden brown on the bottom.Note that the top plate seems to not get as hot so the potatoes there may take longer to cook.
  8. Carefully flip the potatoes and cook another 20 minutes or until they are nice and golden brown and are as crispy as you like them.
  9. Serve hot with more salt and pepper, ketchup, or whatever you desire.

Toasted Italian Sandwich

I love my Cuisinart Griddler. It’s the perfect kitchen appliance. I use it to make paninis, hashbrowns, waffles, burgers, eggs… just about anything. My favorite use for it has to be making sandwiches, like this toasted Italian sandwich. The bread gets nice and toasted on the outside, giving me that perfect crunchy bite. The mozzarella cheese gets nice and melted. Top that off with great Italian cold cuts, homemade sun-dried tomatoes and pesto, and I’ve got the perfect lunch.
My favorite bread for sandwiches is hands-down, ciabatta. It has those great airy pockets in it (it reminds me a bit of English muffins, my other favorite bread). It gets fantastically crunchy while still being soft in the middle, like the perfect pizza crust.

Toasted Italian Sandwich
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Total time: 
Serves: 1 sandwich
 
Ingredients
  • 1 ciabatta roll, sliced horizontally
  • 1 tablespoon pesto sauce
  • 1 tablespoon sun-dried tomatoes, chopped
  • 2 slices Mozzarella cheese
  • 3 slices Prosciutto
  • 1 slice salami
  • 1 slice sandwich pepperoni
  • 1 slice Capicolo
  • 1 slice Sopressata
Instructions
  1. Heat a large skillet, cast iron skillet or Griddler.
  2. Place the ciabatta into the skillet cut-side down and toast for a few minutes until the bread starts to get crunchy and brown.
  3. Spread the top of the roll with pest and sun-dried tomatoes.
  4. Add the cheese and meats to the bottom slice. Return to the skillet to melt the cheese.
  5. Add the top bun, slice and serve.

Texas Toast French Toast Waffles

I love Texas toast.
I love French toast.
I love waffles.
… and that sums up how I feel about Texas toast French toast waffles! Incredibly easy to make and beyond yummy. Self-control was very challenging with a platter of these little tasty beauties in front of me. Sweet, with a hint of cinnamon and vanilla, you can substitute any bread you like, but I prefer Texas toast because it can more than handle the job of holding up to an egg batter and a waffle iron.
I often contemplate what I would do differently to a recipe after I make it. A little twist or something. I can honestly say there is absolutely nothing I would change about Texas toast French toast waffles. Except to maybe double the recipe.

Texas Toast French Toast Waffles
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
 
Ingredients
  • 4 slices Texas toast
  • 2 eggs, beaten
  • 1/4 cup milk
  • 2 tablespoons butter, melted
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • Real maple syrup and confectioner's sugar, for topping
Instructions
  1. Preheat waffle iron. I used my Cuisinart Griddler with the waffle iron plates.
  2. Beat the eggs, milk, butter, vanilla and cinnamon in a pie plate.
  3. Working in batches, dip bread in egg mixture. Flip and coat other side.
  4. Transfer to hot waffle iron and cook until golden brown.
  5. Serve with your favorite toppings.

Buffalo Chicken Panini

I made a nice big ole batch of slow cooker shredded Buffalo chicken the other day. One of my favorite things to make with it is Buffalo chicken paninis. They take only minutes to make yet they are absolutely packed with flavor. Crunchy bread. Smokey bacon. Ooey gooey cheese. Tangy blue cheese (or gorgonzola if you prefer a little milder flavor). Kickin’ chicken. And cool, crunchy slaw.

Buffalo Chicken PaniniI could eat these paninis all day long. I made them using my Cuisinart Griddler, which does a great job of crisping up the bread and melting the cheese.

Buffalo Chicken Panini
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2 sandwiches
 
Ingredients
  • 4 slices thick bread
  • Butter
  • 2 slices Swiss cheese
  • 4 slices thick bacon, cooked
  • 1/2 cup shredded Buffalo chicken, warmed (see our slow-cooker or Big Easy recipes for making Buffalo chicken)
  • 2 tablespoons blue cheese, crumbled
  • 1/2 cup shredded slaw mix
  • 2 tablespoons Ranch dressing
Instructions
  1. Preheat a panini press or skillet.
  2. Spread butter on one side of each piece of bread.
  3. Place two slices butter-side down on the press or in the skillet.
  4. Divide cheese and bacon between sandwiches.
  5. Combine the chicken with the blue cheese and divide between the sandwiches.
  6. Mix the slaw and Ranch dressing and divide between the sandwiches.
  7. Add remaining bread slices butter-side up and close press.
  8. Cook until the bread is toasted and golden. If using a skillet flip the sandwiches once the bottom is done and cook the other side until toasted and golden.

Cleveland Fried Bologna Sandwich

Eat Street is just about the only food-related show I still watch on TV. I love food trucks. We’re fortunate to have several great ones here in Indianapolis.

A recent episode, Monster Menus, highlighted the Nosh Box truck from Cleveland, Ohio. The fried bologna sandwich they made looked fantastic. I had to make it. So I did.
Cleveland Fried Bologna SandwichThis is one great fried bologna sandwich. It’s kinda like eating a burger, with creamy mayo, mixed greens and nice cold tomato slices. Then there’s the just-brown fried bologna. All on grilled cheese-like Texas toast. Really good. And very easy to make too.

The second time I made these Cleveland fried bologna sandwiches I substituted a couple of nice chunks of iceberg lettuce for the mixed greens. I like the sandwich even better with the extra crunch of the iceberg.

Cleveland Fried Bologna Sandwich
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1 sandwich
 
Ingredients
  • 2 thick slices bologna
  • 2 tablespoons softened butter
  • 2 thick slices Texas toast
  • 2 tablespoons mayonnaise
  • 1/2 cup mixed greens
  • 2 tomato slices
Instructions
  1. Heat a large skillet over medium heat. Add the bologna and brown lightly on both sides. Remove.
  2. Spread butter on one side of each slice of the bread. Put butter-side down into the skillet and cook until golden and crisp. Remove.
  3. Slather non-buttered sides of the bread with mayonnaise.
  4. Top bottom bread slice with bologna, greens, and tomato and other piece of bread. Serve.

Chicken Chorizo Patty Melt Sliders

If you want to see something disappear off the plate in mere seconds, make these chicken chorizo patty melt sliders. They are tender, juicy, spicy. And even though you could also make these into full-sized burger versions, they’re great as sliders.

Chicken Chorizo Patty Melt SlidersYou could make the patties ahead of time and assemble these sliders just in time to serve for a party. I used our slow-cooker caramelized onions, which makes a big batch of onions but takes almost no effort.

Chicken Chorizo Patty Melt Sliders
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8-10 sliders
 
Ingredients
  • 1 pound ground chicken
  • 1/2 pound Mexican chorizo
  • 2 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • Olive oil
  • 8-10 slider buns
  • 2-3 Swiss cheese slices, cut into 4 small squares
  • 1/2 cup caramelized onions (I used our slow cooker caramelized onions), warmed
  • Ketchup, for serving
Instructions
  1. In a large bowl, combine the chicken, chorizo, garlic, oregano and salt. Form into 2-3 ounce patties.
  2. Heat a tablespoon of oil in a large skillet over medium heat.
  3. Cook the patties about 3 minutes per side until lightly charred and cooked through.
  4. Form sandwiches by placing cheese on bun bottoms, followed by the patties and onions.
  5. Serve with a little ketchup on the side for dipping.

Sweet and Savory Turkey Panini

We made an awesome Cajun-injected turkey breast on our Char-Broil Big Easy for Christmas this year. Since it was just the two of us we ended up with quite a bit of leftover turkey meat. The last time we had extra turkey we made the most outstandingly good chipotle turkey salad sandwiches. This time, we made these sweet and savory turkey paninis that were beyond fantastic. Maple bacon, crispy fried shallots, cheese, and chipotle mayonnaise. A little heat, a little crunch, a whole lot of flavor.

Sweet and Savory Turkey PaniniAfter making these sandwiches you’ll want to put chipotle mayonnaise on every sandwich you ever make. And you’ll want to top them with fried shallots. Trust me. It happened to me. I went on a fried shallot kick like the world has never seen! They’re like onion rings but so much better. The cayenne pepper really goes well against the sweetness of the shallots.

Sweet and Savory Turkey Panini
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 pound thick cut maple bacon
  • Vegetable oil, for frying
  • 1 cup all-purpose flour
  • 1 teaspoon cayenne
  • Salt and freshly ground black pepper
  • 2 cups thinly sliced shallots
  • 1 cup mayonnaise
  • 4 canned chipotle peppers, chopped plus 1 tablespoon of the adobo sauce
  • 1 teaspoon chopped fresh cilantro leaves
  • 1/2 lemon, juiced
  • 1 tablespoon minced garlic
  • 1 1/2 pounds cooked turkey breast, sliced thin, warmed slightly if desired
  • 1 loaf focaccia bread
  • 8 slices smoked cheddar cheese, sliced (I substituted extra sharp cheddar slices)
  • 1/2 tablespoon melted unsalted butter
Instructions
  1. Preheat oven to 400 F.
  2. Add enough oil to a small Dutch oven or pot to have 2" of oil. Heat to 375 F.
  3. Preheat a large skillet, Griddler, or panini press.
  4. Line a baking sheet pan with foil and add bacon. Do not overlap (use a second baking sheet if you need to). Bake 10 minutes, flip and bake another 10-15 minutes (depending on thickness) until starting to crisp. Remove and place bacon on a paper-towel lined plate. Cover to keep warm.
  5. Combine the flour, cayenne and salt and pepper to taste in a medium bowl.
  6. Add the shallots and toss to coat well.
  7. Working in batches, shake off excess flour mixture and add shallots to the hot oil.
  8. Fry 2-3 minutes per side until crispy golden. Remove to a paper towel-lined plate and sprinkle with salt.
  9. Whisk together the mayo, chipotles, adobo sauce, cilantro, lemon and garlic. Season with salt and pepper, to taste.
  10. Cut bread loaf in half horizontally.
  11. Slather bread with chipotle mayonnaise on both cut sides.
  12. Add cheese, bacon, shallots, turkey to bottom bread piece and cover with top piece. Cut into 8 sandwiches.
  13. Brush tops of sandwiches with melted butter.
  14. Working in batches, cook sandwiches 3-4 minutes until bread starts to crisp. If cooking in a skillet cover sandwich with another skillet to press down on it while cooking.

Spicy Grilled Cheese

I work from home, and with all the food I end up cooking through the week, I usually heat up some leftovers for lunch. Sometimes, though, no leftovers are to be found. That’s when I like to throw together a quick meal, like a grilled cheese sandwich. No need for it to be just cheese and bread, though. I throw on a little tomato and jalapeno and all is good in the world again. Done in minutes, and nice and different. With a kick.

Spicy Grilled Cheese

Spicy Grilled Cheese
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 tablespoons unsalted butter, softened
  • 4 slices Texas toast
  • 4 slices good, thick American cheese
  • 1 Roma tomato, seeded, chopped
  • 1 small jalapeno, seeded, minced
Instructions
  1. Heat large skillet over medium heat.
  2. Spread butter on one side of each slice of bread.
  3. Lay two slices of bread butter-side down in the skillet. Top each with one slice of cheese. Divide the tomato and jalapeno between the bread slices and top with remaining cheese.
  4. If your skillet is large enough, lay the remaining bread slices butter-side down into the skillet. This prevents you from having to flip the sandwiches to brown them on both sides. Bad things can sometimes happen when you flip a sandwich! But, if you're a good flipper, put the remaining bread on top of the sandwiches, butter-side out.
  5. Cook until bread is nice and browned. Flip when ready and brown on other side if you aren't cooking the top slices separately. Otherwise, top the sandwiches with the cooked top slices.
  6. Serve hot and gooey.