I make sandwiches on mine too. My favorite is turkey, shredded cheese. and halved grape tomatoes on a tortilla. Any leftover meat works well too. The kids like the hot dogs because it makes 'stripes' on them! Grilled cheese and tomato is good too! Also french toast. You can even grill onion for your burgers. BTW-it bears repeating-after removing your items, unplug and immediatly place wet soapy paper towels on it, and close the lid. Helps greatly with cleaning! It anything else remains, the GF aponges work great!

Great idea, Woodie: serving it with steak. I have ordered a blue cheese crust before in a steakhouse, it makes sense to have it as a sauce, though it had not occurred to me before. As far as the recipe, I'll answer my own post! I had all the ingredients, so couldn't wait. I have to say, it turned out really well. I have not actually tasted the Trader Joe's version, but mine was good. I have a George Foreman Grill, so cooked the chicken strips on that. A real grill would be good, too, or some other cooking process that is similar to grilling. 2 Chicken breasts, cut up into strips (marinate for 10 minutes or more, in 1/4 cup lemon juice, dash lemon pepper, 1 T Italian seasoning, 1 T paprika). Drizzle with olive oil right before cooking. 2 onions, sliced 2 red or green peppers 1/3 to 1/2 pound sliced Portabella mushrooms (the mushrooms are critical to the flavor) 1/2 lb. Gorgonzola cheese, crumbled or chopped 4 to 6 cloves garlic, minced (if you're not a real garlic lover, use the smaller quantity) 1/4 cup of grated parmesan. Italian parsley, optional, chopped Cooked pasta Grill the marinated chicken on the George Foreman grill. Sauce base: Melt 2 T butter in a shallow pan. Make a white sauce with 2-3 T of flour stirred into 1 cup milk. Cook until thickened: add black pepper, garlic salt, and minced garlic. Simmer on very low heat, adding more milk as needed to maintain a consistence that can coat the chicken. Add the chopped Gorgonzola cheese, and about 1/4 cup of grated parmesan. Let cheeses melt, keep warm. Gorgonzola may not melt completely, but appear chunky in the sauce. Saute the onions in olive oil, until lightly caramelized; after them the peppers: remove to a plate. Saute the mushrooms until browned. Put them all back in the pan. Put the cooked chicken in a large shallow serving bowl, add the onions/peppers/mushrooms. Pour the cheese sauce over, and toss to coat all lightly. Or toss them all together in the larger of the saute pans. Add chopped parsley. Serve over Pasta.

I love to grill a mixture of vegetables and serve them. If you grill big things, and enough of them, they are a main dish serving: Zuchinni and yellow crook-neck squash - slice into "planks" lengthwise about 1/4 inch thick. Mushrooms - very large, leave whole, portabello are nice but are intense. I use large white button mushrooms Green peppers - cut in half or quarters, seed and remove membrane and stem Onions - peel and slice about 1/2 inch thick, poke soaked skewers through them to keep the rings together Eggplant - slice in planks as well Tomatoes - leave whole (make sure peel is unbroken) and turn carefully. Cherry type should be skewered so they don't fall through. Asparagus - blanch first so that they cook through before burning up!! Brush or toss the veggies with olive oil, salt, pepper, garlic, etc. to your liking. Then, toss on the grill and cook to desired doneness. I can sit and eat this in piles! You get the true flavour of the items plus a slight smoky flavour from the grill.

I always think that something built in like that that can break is something you have to fix at some point. And how is the venting on those units? I hate greasy smoke, so that would be a minus. I have something similar to a foreman that I use constantly -- the Cuisinart Griddler. It's something to consider in the middle. It is expensive though, I think around $110? $120? I honestly don't remember. I bought it years ago. But it has lasted longer than any grill I have ever used, and I use it more than most people use their grills, I think. Almost daily for something. Grilling muffins or naan or reheating tortillas or even a frozen burrito or something. Comes with 2 removable sets of grill plates - 1 flat, 1 ridged, comes with a tool to clean them. They go in the dishwasher. The coating is perfect after 3 years of daily use. I wouldn't buy any grill without removable plates. They stink after just a few uses! You can even open it out flat and cook eggs or pancakes and things on it if you need to. And the lid hinge swings free, ensuring that the lid presses flat down on everything, not pinches it at an angle, like a pair of scissors. I used it almost exclusively during my renovation, as my microwave tended to blow the circuits. It can get very hot (you can control the temperature, warm to very hot). And it caramelizes without burning (unless I'm very careless). True, it's not a substitute for a gas grill, but neither is the electric. But if the foreman has these features, or the features that you care about, and it's cheaper, then go with that!