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GTXpressENGLISHmanualThane.qxd 3/7/06 3:47 PM Page 23 WRAPS AND SANDWICHES Monte Cristo Sandwich 4 slices Italian bread 2 teaspoons mayonnaise 2 teaspoons mustard 2 slices ham 2 slices Swiss cheese 1 egg, lightly beaten 3 Tablespoons milk. 1/8 teaspoon each onion powder, garlic powder and pepper nonstick cooking spray Spread the bread with mayonnaise and mustard. Place cheese and ham on bread. Top with the second slice of bread. Combine egg, milk and seasonings. Dip each sandwich into the mixture allowing the bread to soak up all the liquid. Spray the wells with nonstick cooking spray. Carefully fit the sandwiches into the wells. Cook 5 minutes or until the bread is golden brown. Allow the sandwiches to cool for a few minutes before serving because the filling is extremely hot. Serves 2. Roasted Red Pepper Turkey, Ham and Cheese Wraps 2 (8-inch) red roasted pepper-flavored flour tortillas 1/2 Tablespoon sun-dried tomato mayonnaise 2 slices ham 2 slices turkey 12 baby spinach leaves 2 thin slices red onion, separated into rings 2 slices Swiss cheese Spread half the mayonnaise on each tortilla. Top each with half the remaining ingredients. Fold in sides and roll. Place one in each well. Cook 7 to 8 minutes or until tops are well browned. Serves 2. 22
GTXpressENGLISHmanualThane.qxd 3/7/06 3:47 PM Page 25 Grilled Turkey Bacon Ranch Rollup 2 (8-inch) flour tortillas 4 Tablespoons ranch dressing fresh spinach leaves 4 to 6 slices deli turkey 4 slices pre-cooked bacon 2 slices cheese (Monterey jack, provolone, etc.) Spread with half the dressing on each tortilla. Top each with half spinach, turkey, bacon and cheese. Fold in sides and roll. Place one in each well. Cook 7 to 8 minutes. Serves 2. Greek Pitawich 1 (6-inch) pita bread, sliced in half vertically forming two pockets 1/4 cup artichoke hearts, chopped 2 Tablespoons Greek olives, chopped 1 small tomato, chopped 1/4 cup crumbled feta cheese Mix artichoke hearts, olives, tomato and cheese together in a small bowl. Divide the mixture in half, and stuff into each pocket. Place one half in each well. Cook 2 to 3 minutes, until cheese is melted. Serves 2. Reuban Wrap 2 (8-inch) flour tortillas 2 teaspoons deli mustard 8 thin slices corned beef 2 thin slices Swiss cheese 2 Tablespoons well-drained sauerkraut Spread half the mustard on each tortilla. Top each with half the corned beef, Swiss cheese and sauerkraut. Fold in sides of tortilla and roll. Place one wrap in each well. Cook 7 to 8 minutes or until tops are well browned. Serves 2. Veggie Pitawich 1/2 cup vegetables (mushrooms, onions, peppers, olives), chopped or thin sliced non-stick cooking spray 1 (6-inch) pita bread, cut in half vertically forming two pockets 1/4 cup shredded mozzarella cheese 2 Tablespoons pizza sauce Spray wells with nonstick cooking spray add vegetables. Cook about 2 minutes stirring once if necessary, until lightly browned. Stir together cheese and sauce. Add cooked vegetables. Divide mixture in half and stuff in each pocket. Place one half in each well. Cook 2 to 3 minutes, until cheese is melted. Serves 2. Spinach Vegetarian Wrap 2 (8-inch) spinach-flavored flour tortillas 2 teaspoons ranch dressing 2 slices cheese 2 slices roasted red pepper 1 mushroom, thinly sliced 1 small tomato, thinly sliced 1/8 teaspoon each salt, pepper, garlic powder Spread half the dressing on each tortilla. Top each with half the cheese and half the vegetables. Sprinkle with salt, pepper and garlic powder. Fold in sides and roll. Place one wrap in each well. Cook 7 to 8 minutes or until top is well browned. Serves 2. 23 24
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