One of the wonderful things about cooking with a griddle on your grill is that if your guests like different kinds of foods, you can make many unique recipes in a very short amount of time. We regularly griddle Reuben sandwiches, grilled cheese, quesadillas and even griddled peanut-butter and jelly, and here we have prepared three very different sandwiches at the same time: the corned-beef Reuben, a classic turkey and bacon Club, and a delightful vegetarian Caprese with tomato, basil and fresh mozzarella. In true deli styled, we paired them with delicious homemade potato pancakes for a substantial meal. You're going to love this.*
To make Reuben Sandwiches, you will need:
- Dark or marble rye bread, sliced
- 1 pound of corned beef, sliced
- 1/2 pound Swiss cheese, sliced
- Sauerkraut
- Thousand Island Dressing
- High-heat griddle oil for cooking (vegetable, rice bran or grapeseed)
To griddle the sandwich: This is pretty sample: Take one slice of rye bread and assemble corned beef, Swiss cheese, sauerkraut and Thousand Island Dressing on top of it to taste. Add top slice of bread. Pre-heat griddle to medium heat for five minutes and griddle on both sides until the bread has toasted, the meat has heated through and the cheese has melted. Pro Tip: start sandwich "cheese-side down" on the griddle, so it will melt over the meat when you flip it. Serves 2.
To make Club Sandwiches, you will need:
- White or wheat sandwich bread
- 1 pound of sliced turkey breast
- 1/2 pound of bacon
- Two large ripe tomatoes, sliced
- Green leaf lettuce
- Mayonnaise to taste
- High-heat griddle oil for cooking (vegetable, rice bran or grapeseed) Variation: you can't go wrong with a little avocado
To griddle the sandwich: Again, not a lot to mess up here. Pre-heat griddle to medium and cook bacon to desired crispness on griddle and set aside. Spread mayonnaise on two slices of bread and layer with turkey, tomato, lettuce and cooked bacon. Place on griddle and cook on both sides until outside has toasted and inside has warmed through. Serves 2.
To make Caprese Sandwiches, you will need:
- Four ciabatta rolls, preferably with a strong crust
- Two large, juicy, really ripe tomatoes, the best that you can find.
- 1/2 pound fresh mozzarella cheese, sliced (in salt water if possible)
- 1 bunch fresh basil
- Olive oil to taste
- Salt and Pepper to taste
- High-heat griddle oil for cooking (vegetable, rice bran or grapeseed)
To griddle the sandwich: Are you sensing a theme here? Slice your ciabatta roll in half and drizzle olive oil on the inside of both pieces. Add tomato slices to the bottom piece, then several leaves of fresh basil, and then several rounds of fresh mozzarella. Add the top piece of the roll and griddle until cheese has melted and sandwich browned and heated through. Serves 2.
To make Potato Pancakes, you will need:
- 3 big Russet potatoes (about a pound), peeled and GRATED (not shredded. It will be good, but you'll get hash browns)
- 1 large yellow onion, grated
- 1 beaten egg
- 1/2 teaspoon salt
- 1/2 Cup matzoh meal (or all-purpose flour if you can't find matzoh meal)
- For the full deli effect you can cook these in chicken fat or vegetable shortening, but high-heat griddle oil for cooking will also get the job done (vegetable, rice bran or grapeseed)
To cook the dish: Grate potatoes into a bowl. Take bowl to sink and press out extra liquid. Grate the onion into the bowl, and add the beaten egg, salt and matzoh meal or flour. Stir well to combine. Pre-heat griddle to medium heat and place the pancake mixture onto the griddle in about 2 tablespoon increments. Fry on griddle surface until dark brown and crispy outside, but still soft on the inside. The contrast is what makes these exceptional. This recipe uses much less fat than cooking these in deep fat on the kitchen stove, and it serves four people. Don't expect leftovers. *with thanks to Mrs. Ida S. of Toledo, Ohio for her delicious latke (potato pancake) recipe.
Leave a comment