George Forman Melts Ingredients:     Thick sliced Bread      Ham or Turkey     Sliced chesse      butter Butter one side of slice of bread as for grilled cheese sandwiches. To unbuttered side add slice of cheese then luncheion meat. Next add another slice of cheese. top with a slice of bread with buttered side up. Then grill to desired golden hue. These can be made variety of ways and with favorite cheeses and meats. the Trick is to be sure to have cheese slices next to bread. Thin sliced bread maybe used but we like the thick sliced bread best for these.

Cuban Sandwiches

1 loaf Cuban, Italian or French bread
Prepared yellow mustard
1/2 lb. baked ham, thinly sliced
1/2 lb. roast pork, thinly sliced
8 thin dill pickle slices
1/2 lb. Swiss cheese, thinly sliced

Slice the bread horizontally to open. Spread a thin layer of mustard on top
and bottom halves of bread.

Arrange ham, pork, pickle slices, and Swiss cheese evenly over the bread.

Cover the sandwiches with the top halves of the bread. Cut into 4 sandwiches.


Sandwich Press:  
Grill sandwiches in a hot buttered sandwich press until flat, bread is
browned, and cheese has melted. Remove from heat; cut each sandwich in half and
serve immediately.

Waffle Iron:
Turn over metal plates to the flat surface. Place sandwich in hot buttered
waffle iron, close cover, and grill for 3 minutes on each side.

Griddle:
Place sandwich on a hot griddle, and position o a heavy iron skillet or bacon
press top of the sandwich.  Flatten the sandwich to about 1/4 of it's original size.  Grill the sandwich for 2 to 3 minutes on each side.

George Forman Grill:
May also be used.

Makes:  4 servings.

Beef And Vegetable Kabobs

Serves/Makes: 4    |   Difficulty Level: 3    |   Ready In: < 30
minutes

1 pound beef top sirloin, cut into 1 inch cubes
1 green pepper cut into 1 inch squares
1 medium onion cut into 1 inch pieces
1 can pineapple chunks
1/2 cup vegetable oil
1/3 cup sherry
1/3 cup soy sauce
1/4 cup brown sugar
1 clove garlic, minced
1/2 teaspoon minced ginger


Combine sherry, soy sauce, brown sugar, garlic and ginger. Mix
well. Place in a
baking dish and add sirloin. Coat well.
Let sit for1 hour. Grease and
preheat grill. Tread sirloin strips, peppers, and pineapple onto
skewers.
Grill in preheated George Foreman until the meat is done, about 6-8
minutes.

Bacon and Cheese Sandwich

4 strips bacon -- cooked and drained
2 slices American cheese
2 slices bread
2 teaspoons butter


Lightly butter one side of the bread slices. Place cheese on the
unbuttered
side of one slice of bread. Place bacon strips over top of cheese.
Cover
with other slice of bread, buttered side up. Place sandwich on
George Foreman
Grill and close lid. Grill 4 minutes or until golden brown and
cheese is
melted.

Pesto Salmon Cakes (George Foreman Grill)
  
  2 large eggs
  1 can (14.75 oz) red salmon, skin and bones removed
  1/3 cup potato flakes
  1/4 cup prepared pesto
  2 tbsp grated onion
  1 tbsp chopped parsley
  1/4 tsp salt
  
  Pesto Sauce:
  1/4 cup mayonnaise
  2 tbsp sour cream
  2 tsp prepared pesto
  1 tsp lemon juice
  Pinch salt
  
  In bowl, mix all ingredients for burgers.  Shape into 9 patties.  Coat patties
with vegetable cooking spray, and grill for 5 minutes.  Stir together sauce
ingredients.

Go-Fish Sticks (George Foreman Grill)
  
  1 lb catfish fillets
  2 tbsp reduced-fat mayonnaise
  1/4 tsp salt
  3/4 cup cracker crumbs
  
  Cut fish into strips.  In bowl, toss together fish, mayonnaise, and salt.
Place crumbs in a shallow bowl, and coat fish with them.  Lightly spray with
vegetable cooking spray.  Grill fish 5-7 minutes, until cooked through.  Makes 4
servings.

Crispy Cheesy Biscuit
  
  1 Pillsbury Grands! flaky buttermilk biscuit
  2 thin slices ham
  1 slice yellow cheese
  3 pear slices
  
  Split biscut and slightly flatten out biscuit halves.  Place ham, cheese, and
pears on center of one biscuit half.  Top with other biscuit half and squeeze
edges together to seal.  Place sandwich on GF grill and gently close lid.  Cook 4-6
minutes or until golden brown.  Let cool 1 minute.

Spicy Chicken Skewers (George Foreman Grill)
  
  1 each red and orange peppers, cut into chunks
  2 tbsp brown sugar
  2 tbsp prepared jerk sauce
  2 tbsp vegetable oil
  3 garlic cloves, minced
  1/4 cup finely chopped parsley
  1 lb precut chicken breast
  Skewers
  
  Place pepper chunks in bowl, cover, and cook in microwave 2 minutes.  In
medium bowl, combine sugar, jerk sauce, oil, garlic, and parsley; mix well.
Toss chicken in sauce, and thread on skewers with cooked pepper chunks.  Cook
skewers 3-5 minutes, until chicken is cooked through.  Makes 16 appetizer
servings.

Garlic Stuffed Red Potatoes



4 med. sized red potatoes



5 cloves of garlic thinly sliced



1/2 tsp. oregano



2Tblsp. fresh parsley, minced



1 tsp. salt



1/2 tsp. pepper



Peel potatoes and cut into 1/4" thick slices



With the tip of a sharp knife, create a pocket in each potato slice

and insert 1

slice of garlic into each pocket.



Lightly coat GFG with Pam and preheat 5 minutes.



Place the slices on the grill and sprinkle with the oregano, parsley,

salt and

pepper



Grill for 7-9 minutes or until tender

Serves 4

Source: George Foreman Cookbook

George Foreman Grilled Fish

Rub fish with a seasoning mix, salt and pepper, lemon juice, and ICBINBS. Then wrap them in aluminum foil and put them on the George Foreman grill for a couple of minutes. YUMMY! Usually takes about 5-6 minutes total to cook, depends really on thickness of your fillets. Open foil and test for flakiness with a fork

Lemon Pepper Grilled Tuna

Serves 4



Ingredients:



4 (6 ounce) tuna steaks

1 tablespoon oil

1 teaspoon lemon juice

1/2 teaspoon lemon pepper seasoning

1/2 teaspoon salt

1 teaspoon grated lemon peel



Combine oil, lemon juice, lemon pepper, salt, and lemon peel and rub into

tuna steaks. Cover and refrigerate tuna for 1 to 2 hours. Preheat grill.

Place tuna on grill and grill for about 3 to 5 minutes on each side,

depending on thickness of the meat, until done as desired.

 

(If using a George Foreman Grill, preheat grill. Place Tuna in grill and grill for 2 to 3 minutes per each 1/2 inch of meat thickness, until done as desired.)

Grilled Provolone, Tomato and Oregano Sandwich from George Foreman



1 (12 inch) baguette

2 tablespoons olive oil

1/4 teaspoon dried oregano

1/4 teaspoon garlic powder

6 ounces provolone cheese, thinly sliced

2 beefsteak tomatoes, sliced

salt and pepper



Use a serrated knife to slice off the domed top of the baguette, removing

just a half inch or so (either discard, or butter and then toast on the grill,

cut into cubes, and toss into a salad). Then slice the baguette in half

horizontally.

Combine the olive oil, oregano and garlic powder in a small bowl. Drizzle

the mixture over both baguette halves.

Preheat the grill to medium.

Arrange half the cheese slices over the bottom half of the baguette,

followed by the tomato slices. Sprinkle with the salt and pepper, then add the

remaining provolone. Top with the remaining baguette half.

Grill the sandwiches for about 3 minutes, until the cheese melts. Cut the

sandwich into 4 pieces and serve immediately.