Wolfgang Puck BISTRO BCGL0020 User manual

IMPORTANT NOTICE
PLEASE DO NOT RETURN TO STORE.
If you have any problems with this unit,
contact Consumer Relations for service
PHONE: [phone].
Please read operating instructions
before using this product.
Please keep original box and packing materials
in the event that service is required.
W.P. APPLIANCES, INC.
Toll Free [phone] Email address: [e-mail]
Website: www.wolfgangpuck-kitchenware.com
All trademarks, service marks and trade names (collectively the “Marks”) are proprietary
to Wolfgang Puck World Wide.
Model BCGL0020 Printed in China REV 1.0
PUCK
WOLFGANG
Large Panini
Maker with
Adjustable
Thermostat

IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always
be followed, including the following:
1Read all instructions carefully.
2Do not touch hot surfaces. Use handles only.
3To protect against risk of electric shock, do not immerse appliance,
cord, or plug in water or other liquid.
4Close supervision is necessary when any appliance is used by or
near children.
5Unplug from outlet when not in use and before cleaning. Allow to
cool before putting on or taking off parts, and before cleaning
the appliance.
6Do not operate any appliance with a damaged cord or plug or
after the appliance malfunctions or is dropped or damaged in any
manner. Return the appliance to an authorized service facility for
examination, repair, or electrical or mechanical adjustment.
7Never use this appliance without the drip tray in place underneath
the grease channel.
8The use of accessory attachments not recommended or sold by the
appliance manufacturer may cause fire, electric shock, or injury.
9Do not use outdoors.
10 Do not let cord hang over edge of table or counter or touch hot
surfaces, including the stove.
11 Extreme caution must be used when moving an appliance
containing hot oil or other hot liquids.
12 Do not use this appliance for other than intended use.
13 This appliance is for household use only.
14 Do not place on or near a hot gas or electric burner, or in a
heated oven.
15 Extreme care must be used when operating this appliance as
surface temperatures get extremely hot.
16 Do not place on or near a hot gas or electric burner, or in a
heated oven.
SAVE THESE INSTRUCTIONS
HOUSEHOLD USE ONLY
2 3
Additional Safety Information
A short detachable power supply cord is provided to reduce the risk
resulting from becoming entangled or tripping over a long cord.
Do not use an extension cord. An extension cord or longer detachable
cord is not recommended for use with the Panini Maker.
This Panini Maker’s detachable cord has a polarized plug (one blade is
wider then the other). As a safety feature, this plug will fit in a polarized
wall unit only one way. If the plug does not fit fully in the wall unit,
reverse the plug. If it still does not fit, contact a qualified electrician.

Table of Contents
Important Safeguards 2
Additional Safety Information 3
About Wolfgang Puck 4
Know Your Panini Maker 6
Before Your First Use 8
About Your Panini Maker 8
Using Your Panini Maker 9
Helpful Hints 10
Care and Cleaning 11
Recipes 12
Cooking Chart 40
Limited Warranty 43
Contact Information back
4
Wolfgang Puck,
owner of the famous
Spago restaurants and
one of the most influential
chef-restauranteurs in
America, is credited
with reviving California’s
rich culinary heritage.
His cooking innovations,
a result of blending
fresh California ingredients with his classical French techniques, are
enjoyed by world leaders, stars and fellow chefs alike. He established
other trend-setting restaurants like Postrio in San Francisco, Chinois
on Main in Santa Monica, Granita, Vert and Trattoria del Lupo. Home
chefs can also share Mr. Puck’s talents through his cookbooks and,
of course, through his appliances!

Know Your Panini Maker
• Nylon Cleaning Brush
• Drip Tray
Grease
Channel •
Adjustable Thermostat •
Red Power Indicator •
• Cool-Touch Black Handle
Caution: Open the lid using
the black cool-touch handle
only, being careful not to
touch any of surfaces such as
the housing or grill plates.
• Cool Touch Handle
(black portion only)
• Grill Plate
Lock
• Drip Tray
Caution: Never use your
Panini maker without the
drip tray in place
• Cord Storage
6 7
Green Ready Light •
Figure 1
Figure 2
Figure 3
Product may differ slightly from photograph shown above.

Using Your Panini Maker
Your Panini Maker is best used with thick, crusty breads, such as French,
Italian, and focaccia. The top grill plate is weighted to compress and
grill a Panini to perfection in about 3 minutes (depending on the bread,
filling, and personal taste). Your Panini Maker can also be used to grill a
variety of food items, such as meats, poultry, fish, and vegetables.
1 Completely pull out Drip Drawer prior to use. Place drip tray
underneath grease runoff so that any drippings will fall into the tray.
2 Preheat the grill to the desired temperature. Close the cover and
plug
into a 120-volt 60 HZ AC outlet only. The red power indicator will
illuminate whenever the unit is plugged in. After approximately 8
minutes, the green light will turn on indicating that the appliance is
preheated to the selected temperature and ready for use. Always
preheat with the grill in the closed position.
3Open the lid using the black handle only, being careful not to touch
any hot surfaces such as the housing or grill plates. We recommend
the use of oven mitts or potholders to prevent the risk of injury.
4Place items to be cooked on the bottom grill plate.
5Lower the cover and cook the food according to desired
temperature or doneness. Do not apply excessive force to close
the lid and do not attempt to lock latch on handle.
Note: The green ready light is thermostatically controlled and
will cycle on and off during cooking to ensure that the correct
temperature is maintained.
Important: Grill only with the lid in the closed position.
6When you have finished using your appliance, disconnect the
plug from the wall and allow the unit to cool down completely
before cleaning.
Before Your First Use
Carefully unpack the appliance and remove all packaging materials.
Wash the grill surfaces with a damp cloth and dry thoroughly.
When cleaning the nonstick grill plates, always ensure that the unit is
not plugged in.
Caution: Do not immerse the appliance, cord or plug in water.
To remove any dust that may have accumulated during packaging,
wipe the exterior with a clean, damp cloth.
Important: Do not use harsh or abrasive cleansers on any part of
the appliance.
About Your Wolfgang Puck
Panini Maker
The English translation of Panini means little breads, or rolls and is
equated with sandwiches. In the United States, Panini has come to
denote a grilled Italian sandwich.
The Panini sandwiches of today are generally made using fresh, crusty
Italian breads. Your Wolfgang Panini Maker uses the weight of the
heated upper grill plate to grill both sides at the same time. Use your
Panini Maker to prepare authentic Italian Panini’s and Cuban sandwiches,
as well as to grill poultry, meat, fish, sausages, and a variety of other
foods. Your Panini Maker is designed to sear foods perfectly. The special
hinged top plate inherent on all Panini grills allows the grill to be used on
extra thick sandwiches and food items.
98

Helpful Hints Care and Cleaning
Other than the cleaning mentioned in this manual, no other servicing or
maintenance of this appliance is required. Repairs, if necessary must be
performed by an authorized service center.
Caution: Do not immerse the appliance, cord or plug in water.
Before cleaning and when finished using your appliance, unplug power
cord from outlet and allow to cool completely. Wipe the inside and the
edges of the grilling plates with a clean, damp cloth. To remove
stubborn stains or food, use the nylon brush included with your unit, or
other utensils regarded as safe for nonstick surfaces. Do not use steel
wool or scouring pads. Do not use abrasive cleansers. Wipe the exterior
with a clean, damp cloth. Dry all parts thoroughly before using again or
storing. The cleaning blade and drip tray can be cleaned in the top rack
of the dishwasher or hand washed in warm soapy water.
10 11
• Be sure to always wash the grill plates after each use to remove any
residue that may have accumulated.
• Do not use sharp objects or attempt to cut food on top of the
grill plates.
• Always preheat for 8 minutes before use or until green ready light
illuminates. Have all ingredients in place before cooking starts.
• For best results, spread mayonnaise or butter on both outer sides of
panini sandwiches before cooking. This will give darker, crustier grill
marks on the bread.
• Remove cooked food from the Panini Maker with a plastic or
wooden spatula. Do not use metal utensils, as this may damage the
nonstick surface of the grill plates.
• If additional sandwiches are desired, lower the lid to preserve the
heat while you prepare the additional sandwiches.
• Let sandwiches cool slightly before
eating. Cheese, especially, becomes
very hot. Soft or melted fillings will
firm slightly.
• For easy storage, use the cord
wrap on the underside of the unit. Your
Panini Maker is designed to stand verti-
cally, taking up the least amount of
storage space. See figure 4.
• For easy cleanup, you can lay your
food on the bottom half of parchment
paper, evenly spaced leaving a two inch
border on each side. Place a second
piece of parchment paper over your
food, and fold sides in and press to
make a sealed seam. Fold in one more
time and press. Load packet onto the
panini with open end positioned over
the drip tray so fat can freely flow into
the tray.
Figure 4

Grilled Vegetable Panini
4 servings
INGREDIENTS
1 large focaccia bread, halved horizontally
1 large red pepper, quartered
1 medium sweet onion, thinly sliced thin
1 tablespoon Italian dressing
1/2 cup pesto sauce
1 medium eggplant, sliced in 1/2-inch rounds
1/2 cup Fontina cheese, shredded
METHOD
1Preheat Panini Maker to sandwich setting.
2Grill red pepper in Panini Maker for about 5 minutes, or until tender.
3Put onion and eggplant in a bowl and cover with Italian dressing.
4Grill eggplant slices in Panini Maker for 4 to 5 minutes. Repeat with
remaining eggplant and onion slices.
5Spread bottom slice of focaccia bread with pesto sauce and top
with cooked peppers. Top with grilled eggplant and onion. Top with
shredded Fontina cheese. Cover with top slice of focaccia bread.
6Place assembled sandwiches in Panini Maker and toast until cheese
melts, approximately 3 minutes.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
12 13
Opened Face Mushroom
Sandwich
4 servings
INGREDIENTS
4 slices sourdough bread from round loaf
20 cremini mushrooms, thinly sliced
1 clove garlic, finely minced
Olive oil, to taste
Kosher salt, to taste
METHOD
1Preheat Panini Maker to the Contact 10 on the temperature dial
before assembling your sandwiches.
2Arrange the mushroom slices in pretty rows to cover surface of
bread slices.
3In a small bowl combine a few tablespoons of the olive oil with the
minced garlic. Drizzle over the tops of the mushroom slices. Sprinkle
with salt.
4Load the them into the Panini grill and gently close the lid.
Set timer
for 3 minutes.
5Bread should be toasty and mushrooms should have beautiful grill
marks. Remove and serve hot.

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
1Preheat Panini Maker to 10 on the temperature dial.
2Rub your fingers over salmon filets and check for bones. Remove
any you may find with tweezers.
3Rub salmon filets with olive oil and sprinkle with salt, pepper and dill.
4Place salmon filets in grill, lower lid, and cook for 5 minutes or until
cooked through.
5While salmon is cooking, cut French bread in half horizontally.
Spread bread with Russian dressing. Sprinkle capers on bottom slice
of bread.
6When salmon is finished cooking, remove to cutting board, and while
grill is still hot, carefully wipe grill surfaces with a damp towel.
7Slice 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
Panini Maker for 2 minutes to toast the bread.
8Slice 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
1Preheat Panini Maker to sandwich setting.
2In 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.
3Spread bread with horseradish sauce or mustard, if desired. Top with
roast beef. Top with shallots and cheese crumbles.
4Grill baguettes in Panini Maker for 4 minutes or until cheese melts.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
1514

Toad in the Hole
4 servings
INGREDIENTS
4 slices white bread – 2 inches thick from a round loaf
8 eggs
Soft butter
Kosher salt
Fresh cracked pepper
METHOD
1Pre-heat panini grill to contact 10 on the temperature dial.
2Generously butter both sides of bread slices. Lay slices onto a piece
of plastic wrap. Using a small glass or bottom of a ladle, make 2
impressions, spaced evenly, pressing to make two “wells” on each
slice of bread.
3Crack each egg into a separate cup.
4Place bread onto panini grill and slip one egg into each “well.”
Sprinkle with salt and pepper and lower the lid carefully. Note: If your
bread is too soft when loading into the grill, leave the ends of an
open pair of tongs in the grill before closing the lid to avoid popping
the delicate yolks.
5Grill for 2 minutes for a runny yolk. Remove and enjoy.
Option: Before adding egg, add 1 piece crumbled bacon or julienned
ham to the “well.”
Salami and Parmesan
Flat Bread
4 servings
INGREDIENTS
8 egg roll wrapper skins (available in the produce section)
16 slices hard salami, thinly sliced
1/2 cup freshly grated parmesan cheese
METHOD
1Preheat panini grill to contact 10 on the temperature dial.
2Working on a sheet of plastic wrap, lay 4 egg roll wrappers down.
Cover each with 4 slices of salami, trimming if necessary to
avoid overlapping.
3Sprinkle with parmesan. Top with remaining egg roll wrappers.
Load into Panini grill.
Note: you will only be able to do 2 at a time if your egg roll
wrappers measure 8.25”x8”.
4Cook 2 minutes. Remove and serve hot.
Variations: You can use many different meats, cheeses and
vegetables. The key is very thin, even slices with no overlap.
16 17

Barbecued Shrimp “BLT”
4 servings
INGREDIENTS
1 teaspoon vegetable oil
5 large shallots
1/2 cup white wine
1 tablespoon champagne vinegar
1/2 cup heavy cream
1/2 cup unsalted butter, cut into small pieces
Juice of 1/2 medium lemon
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
3 tablespoons vegetable oil
1/2 pound medium shrimp, peeled and cleaned
1/2 cup mayonnaise
12 thin slices sourdough
2 cups baby lettuces
1/2 pound tomato, cut into 12 slices
12 thick slices bacon, cooked and drained
salt and pepper, to taste
METHOD
1Preheat Panini Maker to sandwich setting.
2Prepare the sauce: In a medium saucepan, heat 1 teaspoon vegetable
oil. Sweat shallots for about 2 minutes. Do not brown. Deglaze pan
with wine and vinegar and reduce slightly. Pour in cream and reduce
sauce by half. Whisk in butter and strain into a clean pan. Season
with lemon juice, salt and pepper. Keep warm.
3Sprinkle shrimp with 3 tablespoons vegetable oil. Grill shrimp in
Panini Maker for 1-2 minutes. Do not overcook. Drain shrimp and cut
in half lengthwise.
4To assemble one sandwich, spread a little mayonnaise on one slice of
bread and top with a little lettuce. Top with three slices of tomato,
season lightly with salt and pepper, and place bacon on top of
tomatoes.Top with second slice of bread, a thin layer of mayonnaise
and a little lettuce. Heat the shrimp by placing in the warm lemon
butter. Place warmed shrimp on lettuce. Top with third slice of bread.
Repeat with remaining sandwiches.
5Place sandwiches in Panini Maker to toast the bread.
Recipe courtesy Wolfgang Puck, Adventures in the Kitchen
with Wolfgang Puck (Random House, 1991)
Turkey Reuben
4 servings
INGREDIENTS
Butter, if desired
1/2 pound Dill Havarti cheese (8 slices)
1 pound smoked turkey breast, thinly sliced
1/4 cup Russian salad dressing
1/2 cup coleslaw
8 slices pumpernickel rye swirl bread
METHOD
1Preheat Panini Maker to sandwich setting.
2To assemble one sandwich, butter the outside of each piece of
bread, if desired. On top of one slice of bread, spread Russian
dressing. Top with cheese and 1/4 pound of turkey. Top turkey with a
tablespoon or so of coleslaw. Top with another slice of cheese and
the top slice of bread. Repeat with remaining sandwiches.
3Grill two sandwiches at a time in the Panini Maker for 4 minutes.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
1918

Mushroom Sauce
INGREDIENTS
2 tablespoons olive oil
1/2 pound mushrooms, thinly sliced
1/2 cup Port wine
1 cup brown stock
6 tablespoons unsalted butter
Salt and freshly ground pepper, to taste
METHOD
1In a saucepan over medium-high heat, add olive oil.
2Add mushrooms and continue to sauté for 3 to 4 minutes.
3Pour in Port and reduce by half. Add stock and reduce just until the
sauce thickens slightly.
4Whisk in butter and season with salt and pepper to taste.
5Keep warm.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
2120
Meat Loaf Patties with
Mushroom Sauce
8 servings
INGREDIENTS
5 slices eggplant
2 tablespoons olive oil
2 medium shallots, minced
1/2 pound mushrooms, minced
Salt and pepper, to taste
1/2 cup heavy cream
2 pounds ground lamb, pork, or veal (or a combination)
2 large eggs, lightly beaten
2 tablespoons minced garlic
2 teaspoons ground cumin
1 teaspoon fresh thyme, chopped
Mushroom Sauce (page 13)
METHOD
1Preheat Panini Maker to 10 on the temperature dial.
2Brush eggplant slices with olive oil and grill in Panini Maker for 4
minutes. Remove from Panini Maker and chop.
3In a small skillet, heat 2 tablespoons olive oil. Sauté shallots in olive
oil until blond; add minced mushrooms, and season lightly with salt
and pepper. Cook over medium-high heat for 3 to 4 minutes. Pour in
cream and cook until all cream has been absorbed, stirring
occasionally. Cool.
4In a large bowl, add chopped eggplant, mushroom mixture and
ground meat. Stir in eggs, garlic, cumin, thyme and salt and pepper
to taste. Form mixture into 8 patties.
5Place patties four at a time in the Panini Maker and cook for
4 minutes.
PRESENTATION
Serve meat loaf patties with roasted garlic mashed potatoes and
mushroom sauce.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host

The Elvis
4 servings
INGREDIENTS
8 slices white bread -1.5 inches thick from a round loaf
8 tablespoons peanut butter
8 ripe bananas, peeled and halved
1 cup mini marshmallows
Very soft butter for spreading
Maple syrup
Powdered sugar
METHOD
1Preheat panini to sandwich press setting.
2Butter 1 side of each slice of bread generously.
3Lay 4 slices buttered side down onto plastic wrap.
4Spread peanut butter evenly onto tops. Lay 2 slices of banana
curved slices layed to follow contour of bread, creating a depression
in the center. Fill this center with marshmallows. Top with remaining
slices of bread. Load into panini and cook 4 minutes until golden
brown. Remove. Serve with maple syrup and powdered sugar.
Hot Summer Biscuits
8 servings
INGREDIENTS
8 raw biscuits, homemade or frozen, unbaked
METHOD
1Preheat panini grill to contact 10 on the temperature dial.
2Load biscuits, close the lid and set timer for 3-4 minutes depending
on the size. They will puff up, double in size and be delicious.
Option: Split hot biscuits, top with Canadian bacon and cheese,
cover with top biscuit and return to panini on sandwich press setting
and cook 1- 2 minutes more for a hot ham and cheese biscuit.
22 23

2524
Grilled Chicken Breast Panini
with Artichokes and
Sundried Tomato Pesto
4 Servings
INGREDIENTS
4 medium boneless skinless chicken breasts, trimmed of fat
2 tablespoons lemon juice
6 tablespoons olive oil
1/2 teaspoon fresh thyme leaves
2 cloves garlic, minced
1 pinch kosher salt
1 pinch coarse ground pepper
1/2 cup sundried tomato pesto
1 can artichoke hearts, slice thin vertically
4 ounces chevré (goat) cheese
1 cup mixed baby lettuces
1 large loaf Italian bread
METHOD
1Place chicken breasts in a bowl. Add lemon juice, oil, thyme, garlic,
salt and pepper. Marinate refrigerated for at least 1 hour.
2Preheat Panini Maker to 10 on the temperature dial. When hot, add
chicken breasts 2
at a time and cook for 6 minutes or until cooked through. Remove
and place on a cutting board. Slice into 1/2-inch thick strips diago-
nally.
3Cut Italian loaf in half lengthwise, and then cut into two pieces.
4Spread the inside of both sandwiches with sundried tomato pesto.
Stack the artichoke hearts and goat cheese inside of sandwiches.
Top with grilled chicken slices. Add the lettuces and grill each half of
sandwich in Panini Maker for 3-5 minutes.
5Cut each sandwich in half diagonally, serve warm.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
Beef Saté with
Spicy Szechuan Sauce
6 servings, 24 skewers
INGREDIENTS
3/4 pound New York Strip or filet steak, trimmed
Marinade:
1/2 cup soy sauce
1 tablespoon honey
1 teaspoon chili flakes
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
METHOD
1Cut steaks into 24 3x1-inch strips, each weighing about 1/2 ounce.
Using 24 6- inch bamboo skewers, stick a skewer into each strip
lengthwise and arrange on a large platter or baking pan. Refrigerate
until needed.
2Prepare marinade: In a small bowl,combine 1/2 cup soy sauce, honey,
1 teaspoon chili flakes, cumin and turmeric. Pour over meat, turning
to coat all sides. Let marinate, unrefrigerated, about 15 minutes.
3Preheat Panini Maker to 10 on the temperature dial.
4Prepare the sauce: In a small skillet, melt 2 tablespoons of butter. Add
garlic and green onion and sauté over medium-high heat for 2
minutes. Add chicken stock, 1/4 cup soy sauce and 1 teaspoon chili
flakes, cooking for 1-2 minutes longer. Strain into a clean pan and
whisk in remaining 4 tablespoons of butter. set aside and keep warm.
5Grill steak skewers in Panini Maker for about 4 minutes.
PRESENTATION
Pour the sauce into a small bowl and set in the center of a large serving
platter. Arrange skewers around bowl and serve immediately.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
Szechuan Sauce:
6 tablespoons unsalted butter, divided
2 cloves blanched garlic, finely chopped
1 whole green onion, finely chopped
1 cup chicken stock
1/4 cup soy sauce
1 teaspoon chili flakes

Chicken With Garlic and Parsley
2 servings
INGREDIENTS
1 whole chicken, approximately 2 pounds
1 small head of garlic, separated and peeled
1/4 cup Italian parsley leaves, chopped
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
2 tablespoons unsalted butter
Juice of 1 medium lemon
METHOD
1Preheat Panini Maker to 10 on the temperature dial.
2Halve and bone chicken completely, leaving the first wing joint
intact.
3In a small saucepan, blanch garlic cloves in boiling water for 1 minute.
Drain. Cut garlic into paper thin slices. Toss in a small bowl with
parsley, salt and pepper.
4Stuff half of the garlic mixture into the pockets under the skin of the
chicken breasts and thighs.
5Place the butterflied chicken in the Panini Maker. Lower lid and grill
the chicken for 15 minutes, or until cooked through.
6Heat butter in a sauté pan. Sauté remaining garlic mixture in butter
for several minutes. Add lemon juice and season with salt and
pepper to taste.
PRESENTATION
Divide chicken in half and place on two preheated plates. Top with
sauteed garlic and parsley. Serve with fresh vegetables cooked al dente.
Recipe Courtesy Wolfgang Puck
2726
Chicken Saté With
Mint Vinaigrette
6 servings, 24 skewers
INGREDIENTS
2 boneless skinless chicken breasts (5 ounces each),
sliced into 12 strips each
Marinade:
1 1/2 teaspoons curry powder
1 teaspoon fresh ground pepper
1/2 teaspoon salt
1/2 teaspoon ground cumin
2 tablespoons peanut oil
METHOD
1Cut the chicken breasts into 12 - 3 x 1 inch strips lengthwise. Thread
a 6-inch skewer into each chicken strip lengthwise and arrange on a
large platter or baking tray.
2Prepare the marinade: In a small bowl, combine curry powder,
pepper, salt, and cumin. Spoon 2 tablespoons peanut oil over
chicken strips, turning to coat well, then sprinkle dry ingredients
on both sides. Marinate for 1 hour, refrigerated.
3Prepare the vinaigrette: In a food processor or blender, combine egg
yolks, vinegar, mint, soy sauce and coriander. With motor running
slowly, pour in 1/2 cup peanut oil and blend until smooth. Transfer to
a bowl. Season with salt and pepper and refrigerate, covered, until
needed.
4Preheat Panini Maker for 10 minutes.
5Grill half the skewers at a time in the Panini Maker for 2 minutes.
Repeat with remaining skewers.
PRESENTATION
Pour the vinaigrette into a small bowl. Arrange the skewers around the
bowl and serve immediately. Let your guests serve themselves.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
Mint Vinaigrette:
2 large egg yolks, beaten
1/4 cup rice wine vinegar
2 tablespoons fresh mint, finely chopped
1 tablespoon soy sauce
1/2 teaspoon ground coriander
1/2 cup peanut oil
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper

Cuban Sandwich
2 Servings
INGREDIENTS
1 loaf Cuban bread (Italian bread may be substituted)
1/4 lb roast pork-sliced
1/4 lb boiled or maple glazed ham-sliced
1/4 lb Swiss cheese
4 Tbsps mayonnaise
2 Tbsps honey Dijon mustard
4 dill pickles-sliced lengthwise
METHOD
1Preheat Panini Maker to sandwich setting.
2Slice bread loaf lengthwise, trim ends.
3Spread both sides of loaf with 3 Tbsps of mayonnaise and 2 Tbsps
of honey Dijon mustard.
4Layer cheese, pork, ham & pickle slices on one slice of bread. Cover
with second Slice Brush both top and bottom portions with the
remaining 1 Tbsp of mayonnaise.
5Slice in half and place in pre-heated Panini maker:
6Grill For 5-7 minutes or until the bread is crispy and the cheese
has melted.
7Serve immediately.
Recipe courtesy Anna Barros, Wolfgang Puck HSN Food
Stylist Coordinator
Buffalo Chicken Panini
4 Servings
INGREDIENTS
8 Slices soft white bread or one Baguette cut into 4
2 tbsp mayonnaise
4 Tbsp. Blue cheese dressing
2 Tbsp. Crystal hot sauce (more or less to your liking)
2 Fried chicken breasts, de-boned and shredded.
1/2 cup shredded mozzarella
METHOD
1Preheat Panini Maker to sandwich setting.
2Use mayonnaise to butter the sliced bread on one side.
3Lay mayonnaise side down onto plastic wrap.
4In a mixing bowl stir blue cheese dressing and hot sauce together.
5Add shredded fried chicken and divide between the 4 slices
of bread.
6Top with some mozzarella.
7Top with remaining bread, mayo side up.
8Load onto Panini grill till golden brown.
9Serve immediately
Recipe courtesy Marian Getz – Wolfgang Puck Café
Lake Buena Vista, Florida
28 29

Walnut, Brie, Pear
and Honey Sandwiches
4 Servings
INGREDIENTS
8 slices 1” thick walnut bread
2 fragrant and ripe pears, sliced thin, seeds removed
1 small wheel of brie cheese, slice 1/3” thick, rind on
1/4 teaspoons tupelo honey or desired type
Very soft butter for spreading
METHOD
1Preheat panini grill to sandwich press setting.
2Butter 1 side of the 8 slices of bread
3Working on a sheet of plastic wrap, lay 4 slices of bread, buttered
sides down, top with slices of brie, divided evenly. Top with walnuts,
and drizzle with honey. Top with pear slices and remaining bread,
buttered side out. Load into panini grill and cook 3-4 minutes or until
brie is just starting to melt. Remove from grill, serve and enjoy
Easy Clean up Bacon
6 Slices
INGREDIENTS
6 slices, thick cut, excellent quality bacon
Sheet of parchment
METHOD
1 Preheat panini to contact 10 on the temperature dial.
2 Lay the bacon on bottom half of parchment paper vertically, evenly
spaced leaving a 2” border on each side.
3 Fold top part of parchment over slices. Fold sides in and press to
make a sealed seam. Fold in one more time and press. Load packet
onto the panini with open end positioned over the drip tray so that
fat from the bacon can freely flow into the tray. Lower the lid and
cook 2 minutes.
4 Using tongs, grasp packet from the back and tip to pour out
any grease into the drip tray. Remove to counter or plate, open
and serve.
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Bagna Cauda Flat Bread Crisps
4 Servings
INGREDIENTS
3 cloves garlic, minced
1 tablespoon mashed anchovies, excellent quality
1/2 cup extra virgin olive oil
Kosher salt, to taste
Fresh cracked pepper, to taste
4 egg roll wrappers, available in your grocers produce section
METHOD
1Preheat panini grill to contact 10 on the temperature dial.
2Stir first 5 ingredients together in a small bowl. This is the
Bagna Couda.
3On a sheet of plastic wrap, lay out the 4 egg roll wrappers
4Brush generously with the Bagna Couda. Fold wrappers in half and
load onto the panini grill. Cook 2-3 minutes or until deep brown.
Remove to paper towels and blot away any extra olive oil,
Serve warm.
Bacon Crackers
4 Servings
INGREDIENTS
4 egg roll wrapper skins
(available in the produce section of your supermarket)
8 slices excellent quality thick cut bacon
METHOD
1Preheat panini grill to contact 10 on the temperature dial.
2Lay egg roll wrappers on a piece of plastic wrap.
3Top half of one side of skins with 2 slices of bacon, taking care not
to overlap.
4Fold over the other half of the egg roll wrapper to cover the bacon.
Trim any bacon that might be hanging out of the wrapper,
5Load into panini and cook 2.5 to 3 minutes or until deep brown.
Remove onto paper towels and let rest 2 minutes to cool and get
crispy.
6Serve after cooling.
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Cream Cheese and
Jelly Panini’s
Serves 4
INGREDIENTS
8 Slices soft white bread
2 tbsp soft butter
1 4oz package cream cheese
4 tbsp Jelly (use your favorite kind)
METHOD
1Preheat Panini Maker to sandwich setting.
2Butter the sliced bread on one side.
3Lay cut side down onto plastic wrap.
4Soften cream cheese in a small bowl in the microwave for about 20
seconds or till soft.
5Spread cream cheese on unbuttered sides of all 8 slices of bread
6On 4 slices, spread the jelly on top of the cream cheese not quite
to the edges.
7Top with remaining bread, cream cheese side down.
8Load onto Panini grill till golden brown.
9Serve.
Recipe courtesy Marian Getz – Wolfgang Puck Café
Lake Buena Vista, Florida
Grilled Reuben Sandwich
Serves 1
INGREDIENTS
2 slices marble rye bread
1 teaspoon mayonnaise
1/4 lb Pastrami or Corned Beef – Sliced thin
1 slice Swiss cheese
2 tablespoons sauerkraut – drained
1 teaspoon thousand island salad dressing
1 teaspoon dijon mustard – optional
METHOD
1Preheat Panini Maker to sandwich setting.
2Spread the mayonnaise on the outsides of the marble rye bread,
place them mayonnaise side down on a cutting board covered
with plastic wrap.
3Place the pastrami or corned beef on one slice of bread, top with
the sauerkraut and Thousand Island, then top with cheese.
(If you choose to use the Dijon mustard, spread it on the bottom
slice of bread before placing meat on it.)
4Set a timer for 4 minutes.
5Remove from Panini Maker, allow to cool for several minutes before
cutting with a sharp knife.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
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Monte Cristo Sandwich
INGREDIENTS
2 slices challah or white bread -- in 1 inch slices
1/4 lb lean ham – shaved
1/4 lb turkey breast – shaved
2 slices Swiss cheese
2 large eggs – beaten
1 teaspoon water
METHOD
1Preheat Panini Maker to sandwich setting.
2Begin assembling sandwich. Place ham on one slice of bread,
add a slice of cheese, then top with turkey and another slice
of cheese.
3Beat the eggs and water together in a bowl.
4Soak the sandwiches in egg mixture. You may have to flip once
depending on the size of the bowl.
5Place sandwich in Panini maker.
6Set the timer for 4 minutes.
7Serve
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
Panini Smores
Dessert Sandwiches
Serves 4
INGREDIENTS
8 Slices pound cake (store bought is fine)
2 tsp soft butter
2 graham crackers crumbled
1 cup chocolate chips
1/2 cup marshmallow fluff
Powdered sugar for dusting
METHOD
1Preheat Panini Maker to sandwich setting.
2Butter the sliced pound cake on one side.
3Lay buttered side down onto plastic wrap.
4Spread all 8 slices on unbuttered side with marshmallow fluff
5Sprinkle graham cracker crumbs onto 4 slices, top with
chocolate chips
6Top with remaining pound cake, marshmallow fluff side down,
and butter side up
7Load the 4 sandwiches onto the grill.
8Grill till golden.
9Sprinkle with powdered sugar
10 Serve.
Recipe courtesy Marian Getz – Wolfgang Puck Café
Lake Buena Vista, Florida
36 37

Grilled Chocolate Sandwich
Serves 4
INGREDIENTS
8 slices soft white bread
1/2 cup Nutella (a chocolate hazelnut spread found by the
peanut butter section)
1/4 cup excellent quality white chocolate pieces
1/4 cup excellent quality bittersweet chocolate
1/2 cup toasted chopped hazelnuts
Very soft butter for spreading
METHOD
1Preheat grill to sandwich press setting.
2Working on a sheet of plastic wrap, butter the 8 slices of bread on
one side and lay 4 slices down, butter side down.
3Top with 2 tablespoons to each of the 4 slices with Nutella.
4Sprinkle with both chocolates, distributed evenly.
5Top with remaining 4 slices of bread, buttered side out.
6Sprinkle top of sandwiches with hazelnuts, distributed evenly,
pressing nuts into the bread lightly.
7Load onto the panini, lower the lid, and cook for 3 minutes or
until golden brown.
8Serve warm.
Stuffed French Toast
Serves 4 - 6
INGREDIENTS
1 loaf Raisin Nut Bread, or Challah – sliced into 2 inch thick slices
8 teaspoons cream cheese
4 teaspoons strawberry jam
4 large eggs
1/2 cup cream
1 teaspoon sugar
1 teaspoon cinnamon
Powdered sugar for dusting
METHOD
1Preheat Panini Maker to sandwich setting.
2With the tip of a sharp knife, cut a horizontal pocket into each slice
of bread, about 3 inches long.
3Spread the inside of each pocket with 2 teaspoons of cream cheese.
4Spread the inside of each pocket with the jam.
5Beat the eggs,cream, sugar and cinnamon.
6Soak the French toast well in egg mixture.
7Place French toast on the grill.
8Close the lid and set a timer for 4 minutes.
9Serve
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
38 39