Chicken and Vegetable Kabob
- Preheat GR10 inside oven for at least 15 minutes
- Soak wooden skewers in water for at least one hour.
- Alternate chicken breast, peppers, and onions so that there are 4 pieces each on a kabob.
- Sprinkle salt and pepper to taste.
- Lightly coat kabob with olive oil spray.
- Carefully place 2 prepared kabobs on preheated GR10 and heat at the suggested cook time.
Roasted Root Vegetables (fresh)
1. Slice 1 lb. (450 g) of fresh vegetables. 2. Place on ¼ sheet pan. 3. Drizzle enough olive oil to lightly coat vegetables and sprinkle with sea salt. 4. Place in the preheated oven to the recommended settings.
(Note: If extra ‘charring’ is desired, place tray back in JET for 30 seconds.)
5. Serve immediately.
Muffuletta Panini
- Spread 1 oz. Giardiniera sauce on each side of French bread slice (see picture).
- Place 2 slices ham, folded over, on each side.
- Place 1 slice of Swiss cheese on each side.
- Place 1 slice of salami on top of cheese (see picture).
- Place both halves, open face, directly in the JET on the above settings.
- Remove from oven with oven paddle (PA10).
Meatball Sub
Place 4 x 1 oz. meatballs with marinara sauce on bun. Cut a thin slice of provolone cheese in half and place on both halves of bun, opposite of meatballs. Toast open face.
Croissant Breakfast Sandwich
Separate sausage and egg patty with cheese sot hey are isolated from croissant pieces. This will create a more even heat throughout the sandwich.