This dish contains the following allergens: Milk/Dairy, Wheat
Cooking mode
Step-by-step instruction without your screen going to sleep
4
Portobello mushrooms, thinly sliced
Juice and zest of 1 orange
1 tablespoon
olive oil
1 teaspoon
garlic powder
1 teaspoon
ground cumin
1/2 teaspoon
1/2 teaspoon smoked paprika
2
Cuban Rolls or hoagie Rolls
2 tablespoons
unsalted butter, softened
4 teaspoons
yellow mustard, divided
4 slices
Swiss cheese
4
bread and butter pickles, sandwich-sliced
4
Portobello mushrooms, thinly sliced
Juice and zest of 1 orange
1 tablespoon
olive oil
1 teaspoon
garlic powder
1 teaspoon
ground cumin
1/2 teaspoon
1/2 teaspoon smoked paprika
2
Cuban Rolls or hoagie Rolls
2 tablespoons
unsalted butter, softened
4 teaspoons
yellow mustard, divided
4 slices
Swiss cheese
4
bread and butter pickles, sandwich-sliced
Utensils
Medium Bowl
Silicone Tipped Spatula
Step 1
To install the grill grate, slide it into the front of the base so it hooks in, then press down on the back until it clicks into place. Place griddle on top of grill grate so it sits flat. Select BBQ GRIDDLE, set temperature to 375°F, and set time to 21 minutes. Close the hood and press the dial to begin preheating (preheating will take approximately 10 minutes).
Step 2
In a medium bowl, combine the mushrooms, orange juice, orange zest, olive oil, garlic powder, cumin, and paprika. Toss to combine.
Step 3
When unit beeps to signify it has preheated, open hood and add the mushroom mixture to the griddle in an even layer. Leave hood open to begin cooking.
Step 4
While the mushrooms cook, prepare the Cuban rolls by slicing them in half and spreading the butter on the outsides of each roll. Open each roll and spread 2 teaspoons of mustard on the inside of each roll. Then add 1 slice of Swiss cheese on each half and top with 1 pickle each.
Step 5
When the cook time reaches 15 minutes, remove the mushrooms from the griddle and divide evenly between each sandwich. Then, close each sandwich.
Step 6
Using paper towels, wipe off the griddle plate. Transfer the sandwiches to the griddle pan, leaving the hood open. Press the sandwiches down using a spatula or griddle press and cook for 3 minutes, until the sandwiches are golden brown and the cheese is melted. Flip the sandwiches over and repeat the process for 3 minutes, until the second side is golden brown.
Step 7
When cooking is done, transfer the sandwiches to a cutting board and slice each in half diagonally. Serve warm with potato chips or your desired side!
To install the grill grate, slide it into the front of the base so it hooks in, then press down on the back until it clicks into place. Place griddle on top of grill grate so it sits flat. Select BBQ GRIDDLE, set temperature to 375°F, and set time to 21 minutes. Close the hood and press the dial to begin preheating (preheating will take approximately 10 minutes).
4
Portobello mushrooms, thinly sliced
Juice and zest of 1 orange
1 tablespoon
olive oil
1 teaspoon
garlic powder
1 teaspoon
ground cumin
1/2 teaspoon
1/2 teaspoon smoked paprika
2
Cuban Rolls or hoagie Rolls
2 tablespoons
unsalted butter, softened
4 teaspoons
yellow mustard, divided
4 slices
Swiss cheese
4
bread and butter pickles, sandwich-sliced
4
Portobello mushrooms, thinly sliced
Juice and zest of 1 orange
1 tablespoon
olive oil
1 teaspoon
garlic powder
1 teaspoon
ground cumin
1/2 teaspoon
1/2 teaspoon smoked paprika
2
Cuban Rolls or hoagie Rolls
2 tablespoons
unsalted butter, softened
4 teaspoons
yellow mustard, divided
4 slices
Swiss cheese
4
bread and butter pickles, sandwich-sliced
Step 2 of 7
In a medium bowl, combine the mushrooms, orange juice, orange zest, olive oil, garlic powder, cumin, and paprika. Toss to combine.
4
Portobello mushrooms, thinly sliced
Juice and zest of 1 orange
1 tablespoon
olive oil
1 teaspoon
garlic powder
1 teaspoon
ground cumin
1/2 teaspoon
1/2 teaspoon smoked paprika
2
Cuban Rolls or hoagie Rolls
2 tablespoons
unsalted butter, softened
4 teaspoons
yellow mustard, divided
4 slices
Swiss cheese
4
bread and butter pickles, sandwich-sliced
4
Portobello mushrooms, thinly sliced
Juice and zest of 1 orange
1 tablespoon
olive oil
1 teaspoon
garlic powder
1 teaspoon
ground cumin
1/2 teaspoon
1/2 teaspoon smoked paprika
2
Cuban Rolls or hoagie Rolls
2 tablespoons
unsalted butter, softened
4 teaspoons
yellow mustard, divided
4 slices
Swiss cheese
4
bread and butter pickles, sandwich-sliced
Step 3 of 7
When unit beeps to signify it has preheated, open hood and add the mushroom mixture to the griddle in an even layer. Leave hood open to begin cooking.
4
Portobello mushrooms, thinly sliced
Juice and zest of 1 orange
1 tablespoon
olive oil
1 teaspoon
garlic powder
1 teaspoon
ground cumin
1/2 teaspoon
1/2 teaspoon smoked paprika
2
Cuban Rolls or hoagie Rolls
2 tablespoons
unsalted butter, softened
4 teaspoons
yellow mustard, divided
4 slices
Swiss cheese
4
bread and butter pickles, sandwich-sliced
4
Portobello mushrooms, thinly sliced
Juice and zest of 1 orange
1 tablespoon
olive oil
1 teaspoon
garlic powder
1 teaspoon
ground cumin
1/2 teaspoon
1/2 teaspoon smoked paprika
2
Cuban Rolls or hoagie Rolls
2 tablespoons
unsalted butter, softened
4 teaspoons
yellow mustard, divided
4 slices
Swiss cheese
4
bread and butter pickles, sandwich-sliced
Step 4 of 7
While the mushrooms cook, prepare the Cuban rolls by slicing them in half and spreading the butter on the outsides of each roll. Open each roll and spread 2 teaspoons of mustard on the inside of each roll. Then add 1 slice of Swiss cheese on each half and top with 1 pickle each.
4
Portobello mushrooms, thinly sliced
Juice and zest of 1 orange
1 tablespoon
olive oil
1 teaspoon
garlic powder
1 teaspoon
ground cumin
1/2 teaspoon
1/2 teaspoon smoked paprika
2
Cuban Rolls or hoagie Rolls
2 tablespoons
unsalted butter, softened
4 teaspoons
yellow mustard, divided
4 slices
Swiss cheese
4
bread and butter pickles, sandwich-sliced
4
Portobello mushrooms, thinly sliced
Juice and zest of 1 orange
1 tablespoon
olive oil
1 teaspoon
garlic powder
1 teaspoon
ground cumin
1/2 teaspoon
1/2 teaspoon smoked paprika
2
Cuban Rolls or hoagie Rolls
2 tablespoons
unsalted butter, softened
4 teaspoons
yellow mustard, divided
4 slices
Swiss cheese
4
bread and butter pickles, sandwich-sliced
Step 5 of 7
When the cook time reaches 15 minutes, remove the mushrooms from the griddle and divide evenly between each sandwich. Then, close each sandwich.
4
Portobello mushrooms, thinly sliced
Juice and zest of 1 orange
1 tablespoon
olive oil
1 teaspoon
garlic powder
1 teaspoon
ground cumin
1/2 teaspoon
1/2 teaspoon smoked paprika
2
Cuban Rolls or hoagie Rolls
2 tablespoons
unsalted butter, softened
4 teaspoons
yellow mustard, divided
4 slices
Swiss cheese
4
bread and butter pickles, sandwich-sliced
4
Portobello mushrooms, thinly sliced
Juice and zest of 1 orange
1 tablespoon
olive oil
1 teaspoon
garlic powder
1 teaspoon
ground cumin
1/2 teaspoon
1/2 teaspoon smoked paprika
2
Cuban Rolls or hoagie Rolls
2 tablespoons
unsalted butter, softened
4 teaspoons
yellow mustard, divided
4 slices
Swiss cheese
4
bread and butter pickles, sandwich-sliced
Step 6 of 7
Using paper towels, wipe off the griddle plate. Transfer the sandwiches to the griddle pan, leaving the hood open. Press the sandwiches down using a spatula or griddle press and cook for 3 minutes, until the sandwiches are golden brown and the cheese is melted. Flip the sandwiches over and repeat the process for 3 minutes, until the second side is golden brown.
4
Portobello mushrooms, thinly sliced
Juice and zest of 1 orange
1 tablespoon
olive oil
1 teaspoon
garlic powder
1 teaspoon
ground cumin
1/2 teaspoon
1/2 teaspoon smoked paprika
2
Cuban Rolls or hoagie Rolls
2 tablespoons
unsalted butter, softened
4 teaspoons
yellow mustard, divided
4 slices
Swiss cheese
4
bread and butter pickles, sandwich-sliced
4
Portobello mushrooms, thinly sliced
Juice and zest of 1 orange
1 tablespoon
olive oil
1 teaspoon
garlic powder
1 teaspoon
ground cumin
1/2 teaspoon
1/2 teaspoon smoked paprika
2
Cuban Rolls or hoagie Rolls
2 tablespoons
unsalted butter, softened
4 teaspoons
yellow mustard, divided
4 slices
Swiss cheese
4
bread and butter pickles, sandwich-sliced
Step 7 of 7
When cooking is done, transfer the sandwiches to a cutting board and slice each in half diagonally. Serve warm with potato chips or your desired side!
