I’m talking about my George Foreman Grill. I use it a lot, especially at lunchtime. It’s the perfect appliance for making grilled sandwiches. For example, today I made my husband a grilled turkey sandwich. Colombus Reduced Sodium Sliced Turkey from Trader Joe’s, sliced Swiss cheese (naturally low in sodium) also from Trader Joe’s, a dab of NSA mustard, and thinly sliced onion, all between two slices of my own homemade low sodium 100% whole wheat bread. The grilling elevated the lunch from a humble turkey sandwich to something special. And believe me, when you’re following a low sodium diet, you need to do whatever you can to make ordinary meals special. No matter what anyone says about eventually getting used to the lack of salt in foods, you really do miss its flavor punch. So you need to look for creative ways to add pizazz – through additional flavorings and seasonings, textural interest, and visual appeal. A grilled sandwich with its crunchy outside and toasty bread takes care of texture, taste, and visual attraction. Adding the onion boosted flavor appeal.
I often make grilled corn tortilla tacos on the George Foreman Grill too. If I have leftover chicken, pork, or beef, I’ll slice it up thinly for the taco filling. A shake of a salt-free Mexican style seasoning and a slice of Swiss also go into the filling. Or sometimes, I’ll just use some slices of the low sodium deli turkey. If I’ve got some roasted chiles, I’ll throw some of those in. I love using corn tortillas because I can easily find a brand that is completely salt free. I like the flavor & aroma of warmed tortillas, and they’re really great slightly toasted and a bit crispy.
I simply spray some Pam on the grill after its heated, place my tortillas inside, spray them a bit, and close the lid. After a minute or so, once the tortillas have softened, I flip them over and fill them. Then I close the lid again and let them cook until both sides are a bit crispy. Sometimes I’ll turn the filled tortillas over. Because I’m not frying the tacos, the tortillas will not get super crisp & crunchy, but that’s OK with me. In fact, I prefer them when they’re at the chewy & slightly crispy stage. I serve the tacos with a low sodium salsa. Again, a pretty good tasting lunch.
I also use the Foreman grill for bacon, up to six slices at a time. Much easier than the frying pan with none of the splattering & mess. Of course, I’m talking about low sodium bacon. (However, when I cook up an entire package of bacon at one time, I’ll use the oven. And then, once the bacon is all cooked, I’ll wrap it up in bundles of four slices and freeze them.) I’ve also made French toast on the grill.
It’s great for quick meals of grilled boneless pork chops, beef tenderloin steaks, and boneless chicken breasts. I’ll grill an entire pork tenderloin too. Sometimes I butterfly it and other times I just grill it and keep turning it until all sides are cooked. And I use it frequently for grilled vegetables. I love grilling eggplant, peppers, and squash with it. I’ve even grilled slices of potato.
Because of the removable plates, I haven’t had any problems with cleaning it either. I can easily wash them by hand or stick in the dishwasher.There are all kinds of sizes available. I use mine so often that I usually just leave it on my kitchen island. I'll put it away when we have special company that I want to impress with my immaculate and clutter free kitchen.