CLASSIC PANINI

1. Preheat the sandwich grill. Brush 1 side of each bread slice with oil, then spread the unoiled sides with cheese spread, dividing it evenly. On 2 of the bread slices, layer half of the mozzarella and half of the provolone, then the tomato slices and basil leaves, dividing them evenly. Divide the remaining mozzarella and provolone on top. Place the remaining 2 bread slices on top, cheese sides down, and press gently.

2. Place the panini in the grill, close the top plate, and cook until the bread is golden and toasted and the cheese is melted, 3–5 minutes. Serve.

ITALIAN CHEESESTEAK

This Italian version of the famous Philly cheesesteak sandwich is overflowing with thinly sliced skirt steak, garlicky onions and peppers, nutty fontina cheese, and homemade basil pesto.

SERVES 2

long Italian rolls
2, split

olive oil
3 tbsp

small red bell pepper
1, seeded and sliced

yellow onion
1, sliced

garlic
2 cloves, minced

balsamic vinegar
1 tbsp

thin skirt steak
¾ lb (375 g)

fontina cheese
¼ lb (125 g), thinly sliced

basil pesto
preferably homemade (see recipe), ¼ cup (2 fl oz/60 ml)

1. Heat 2 tbsp of the oil in a frying pan over medium heat. Add the bell pepper, onion, and garlic and cook, stirring, until tender, 5–8 minutes. Remove from the heat, stir in the vinegar, and season with salt and pepper. Set aside.

2. Preheat the sandwich grill. Season the steak with salt and black pepper. Place the steak on the grill, close the top plate, and cook the steak until charred on the outside and medium-rare on the inside, 3–4 minutes. Transfer the steak to a plate, keeping the grill on and wiping the grill plates clean.

3. Brush the crust sides of the rolls with the remaining 1 tbsp oil. Spread the cut sides with pesto. Slice the steak thinly. On the bottom half of each roll, layer the steak, fontina, and onion-pepper mixture, dividing them evenly. Cover with the top halves of the rolls, pesto sides down, and press gently.

4. Place the panini in the grill, close the top plate, and cook until the bread is golden and toasted, the steak is warmed, and the cheese is melted, 3–5 minutes. Serve.

MUFFULETTA

With origins in New Orleans, this hearty deli meat–stuffed wedge is balanced by a bright, vinegary salad of chopped olives, celery, carrots, and cauliflower. If you don’t have time to make the olive salad, you can find it at a well-stocked Italian deli.

SERVES 2

round Italian rolls
2, split

olive oil
1 tbsp

mortadella
2 oz (60 g), thinly sliced

Genoa salami
2 oz (60 g), thinly sliced

provolone cheese
2 oz (60 g), thinly sliced

capicola or other Italian ham
2 oz (60 g), thinly sliced

mozzarella cheese
2 oz (60 g), thinly sliced

Sicilian-style mixed olive salad
preferably homemade (see recipe), ½ cup (2½ oz/70 g)

1. Preheat the sandwich grill. Brush the crust sides of the rolls with the oil. On the bottom half of each roll, add the olive salad, dividing it evenly. Layer the mortadella, salami, provolone, capicola, and mozzarella on top, dividing them evenly. Cover with the top halves of the rolls, oiled sides up, and press gently.

2. Place the panini in the grill, close the top plate, and cook until the bread is golden and toasted, the meats are warmed, and the cheese is melted, 3–5 minutes. Serve.

BLT

It’s hard to improve on a BLT, but by adding triple-cream Saint André cheese and grilling the sandwich in a press, you’ll take this classic to a whole new level. Look for ripe but firm summer tomatoes—their sweetness helps to balance the rich, salty flavors.

SERVES 2

pain de mie
4 slices, each about ½ inch (12 mm) thick

unsalted butter
1 tbsp, room temperature

bacon
4 thick slices

Saint André cheese
2 oz (60 g), room temperature

romaine lettuce
4 medium leaves

ripe but firm heirloom tomato
4 thick slices

1. In a frying pan over medium heat, cook the bacon until crisp on both sides, 6–8 minutes. Transfer to paper towels to drain.

2. Preheat the sandwich grill. Spread 1 side of each slice with the butter. On 2 of the bread slices, spread the unbuttered sides with the cheese, dividing it evenly, then layer each with 2 bacon slices, 2 romaine leaves, and 2 tomato slices. Sprinkle the tomatoes with a pinch of salt and pepper. Place a bread slice on top of each, buttered side up, and press gently.

3. Place the panini on the grill, close the top plate, and cook until the bread is golden and toasted and the cheese is melted, 3–4 minutes. Serve.

REUBEN

Piled high with deli staples like corned beef, nutty Swiss cheese, briny sauerkraut, and sweet Russian dressing, this quintessential New York sandwich is not only crave-worthy, but exceedingly addictive. Serve it with crisp dill pickle spears and potato chips.

SERVES 2

rye bread or pumpernickel bread
4 slices, each about ½ inch (12 mm) thick

unsalted butter
1 tbsp, melted

Jarlsberg cheese
3 oz (90 g), thinly sliced

corned beef
¼ lb (125 g), thinly sliced

Russian dressing
preferably homemade (see recipe), about ¼ cup (2 fl oz/60 ml)

fresh sauerkraut
⅓ cup (1½ oz/45 g), drained

1. Preheat the sandwich grill. Brush 1 side of each bread slice with the melted butter, then spread the unbuttered sides with the Russian dressing, dividing it evenly. On 2 of the bread slices, layer half of the cheese, then the corned beef and sauerkraut, dividing them evenly. Divide the remaining cheese on top. Place the remaining 2 bread slices on top, dressing sides down, and press gently.

2. Place the panini in the grill, close the top plate, and cook until the bread is golden and toasted, the corned beef is warmed, and the cheese is melted, 3–5 minutes. Serve.

MEATBALL

The succulent meatballs are the stars of this sandwich. If you don’t have homemade meatballs, buy them at your favorite Italian deli. Fresh mozzarella is ideal because it melts right into the sauce, making this the messy, drippy delight it absolutely should be.

SERVES 2

ciabatta rolls
2, split

olive oil
1 tbsp

cooked meatballs
preferably homemade (see recipe), 6, halved

fresh mozzarella
¼ lb (125 g), thinly sliced

marinara sauce
preferably homemade (see recipe), about ½ cup (4 fl oz/125 ml)

chopped peperoncini
¼ cup (1¼ oz/40 g)

1. Preheat the sandwich grill. Brush the crust sides of the rolls with the oil. On the bottom half of each roll, spread about 2 tbsp of marinara, then layer the halved meatballs, peperoncini, and mozzarella, dividing them evenly. Divide the remaining marinara on top. Cover with the top halves of the rolls, oiled sides up, and press gently.

2. Place the panini in the grill, close the top plate, and cook until the bread is golden and toasted, the meatballs are warmed, and the cheese is melted, 4–5 minutes. Serve.

TURKEY & BACON CLUB

This old-fashioned American sandwich may seem ho-hum, but embellishing it with creamy havarti cheese and then grilling it in a panini press gives it new life. Use the best quality ingredients you can find for the tastiest results.

SERVES 2

multigrain bread
4 slices, each about ½ inch (12 mm) thick

olive oil
1 tbsp

bacon
4 thick slices

havarti cheese
2 oz (60 g), thinly sliced

smoked turkey
2 oz (60 g), thinly sliced

ripe but firm avocado
½, thinly sliced

ripe but firm tomato
4 thin slices

1. In a frying pan over medium heat, cook the bacon until crisp on both sides, 6–8 minutes. Transfer to paper towels to drain.

2. Preheat the sandwich grill. Brush 1 side of each bread slice with the oil. On the unoiled sides of 2 of the bread slices, layer half of the cheese, then the turkey, bacon, avocado, and tomato, dividing them evenly. Divide the remaining cheese on top. Place the remaining 2 bread slices on top, oiled sides up, and press gently.

3. Place the panini in the grill, close the top plate, and cook until the bread is golden and toasted and the cheese is melted, 3–5 minutes. Serve.

TURKEY BURGER PATTY MELT

Homemade turkey burgers in crisp panini modernizes the classic patty melt. Opt for dark meat, as it will stay juicier when you cook it. Take your time caramelizing the onions—they're worth the wait.

SERVES 2

rye bread
4 slices, each about ½ inch (12 mm) thick

olive oil
3 tbsp

ground turkey
½ lb (250 g)

minced garlic
½ tsp

large egg
1, beaten

Swiss cheese
2 oz (60 g), thinly sliced

yellow onion
1, thinly sliced

mayonnaise
2 tbsp

ketchup
1 tsp

dill pickle relish or chopped pickle
2 tsp

1. Heat 1 tbsp of the oil in a sauté pan over medium heat. Add the onion and cook, stirring, until it begins to brown, 4–5 minutes. Reduce the heat to medium-low and continue cooking until the onion is soft and golden, 25–30 minutes more. Season with salt and pepper and set aside. Meanwhile, stir together the mayonnaise, ketchup, and pickle relish in a small bowl.

2. Preheat the sandwich grill. In a medium bowl, combine the turkey, garlic, egg, and a generous pinch each of salt and pepper. Form the turkey into 2 flat patties and brush both sides of the patties with 1 tbsp of the oil. Place the patties on the grill, close the top plate, and grill until the turkey is cooked through, 7–8 minutes. Transfer the turkey patties to a plate, keeping the grill on and wiping the grill plates clean.

3. Brush 1 side of each bread slice with the remaining oil. On 2 of the slices, spread the unoiled sides with the mayonnaise mixture, dividing it evenly, then layer each with half of the onions, a turkey burger, and half of the cheese. Place the remaining 2 bread slices on top, oiled sides up, and press gently.

4. Place the panini in the grill, close the top plate, and cook until the bread is golden and toasted and the cheese is melted, 3–4 minutes. Serve.

PIMENTO CHEESE

Pimento cheese is a Southern staple, and every mom has her own version. This rendition stands up well to a sandwich grill. Use a roasted red bell pepper in place of the piquillo, if you like.

SERVES 2

pain de mie
4 slices, each about ½-inch (12-mm) thick

olive oil
1 tbsp

sharp cheddar cheese
¼ lb (125 g), coarsely grated

cream cheese
1 oz (30 g), room temperature

jarred piquillo pepper
1, drained

mayonnaise
1 tbsp

fresh lemon juice
1 tsp

hot-pepper sauce
1–2 dashes

dill pickle
1, thinly sliced

1. In a food processor, add the cheddar, cream cheese, piquillo pepper, mayonnaise, lemon juice, and hot-pepper sauce. Process until combined, taste, and season with salt and black pepper. Transfer to a small bowl. (The pimento cheese can be refrigerated in an airtight container for up to 3 days; bring to room temperature before using.)

2. Preheat the sandwich grill. Brush 1 side of each bread slice with the oil, then spread the unoiled sides with pimento cheese, about 1 tbsp per slice (reserve the remaining for another use). Arrange the pickle slices on 2 of the bread slices, then place the remaining 2 bread slices on top, oiled sides up, and press gently.

3. Place the panini in the grill, close the top plate, and cook until the bread is golden and toasted and the cheese is melted, 3–4 minutes. Serve.

PULLED PORK & SLAW

This sandwich is an ideal vehicle for leftover pulled pork. The tangy slaw retains its crunch, cutting the richness of the meat and keeping the flavors balanced. For a saucier panino, serve it with vinegary barbecue sauce for dipping.

SERVES 2

onion rolls
2, split

olive oil
1 tbsp

cooked pulled pork
1½ cups (9 oz/280 g), room temperature

sharp white cheddar
2 oz (60 g), coarsely grated

shredded red cabbage
1 cup (3 oz/90 g)

cider vinegar
2 tbsp

honey
1 tsp

celery seeds
1 tsp

1. In a medium bowl, combine the cabbage, vinegar, honey, celery seeds, and a generous pinch each of salt and pepper. Set aside for 30–45 minutes.

2. Preheat the sandwich grill. Brush the crust sides of the rolls with the oil. On the bottom half of each roll, layer half of the pork, a heaping spoonful of the slaw (reserve the remaining slaw for another use), and half of the cheese. Cover with the top halves of the rolls, oiled sides up, and press gently.

3. Place the panini in the grill, close the top plate, and cook until the bread is golden and toasted, the pork is warmed, and the cheese is melted, 3–4 minutes. Serve.

SHRIMP PO’BOY

Slathered with creamy rémoulade sauce, heaped with sweet fried shrimp, and topped off with crunchy iceberg lettuce, this traditional New Orleans submarine sandwich is nothing short of divine. To add spice, drizzle it with hot-pepper sauce.

SERVES 2

submarine rolls
2, split

canola oil
1 tbsp

yellow cornmeal
¼ cup (1¼ oz/35 g)

salt
¼ tsp

cayenne pepper
⅛ tsp

medium shrimp
½ lb (250 g)

canola oil for frying

rémoulade sauce
preferably homemade (see recipe), about 4 tbsp

shredded iceberg lettuce
½ cup (½ oz/15 g)

1. Preheat the oven to 200°F (95°C). Stir together the cornmeal, salt, and cayenne on a plate. Peel and devein the shrimp, then place them on the plate, half at a time, and turn to coat with the cornmeal.

2. In a deep frying pan or saucepan, heat 2 inches (5 cm) of oil to 375°F (190°C) on a deep-frying thermometer. Working in 2 batches to avoid crowding, add the shrimp and fry until golden, crisp, and opaque throughout, about 1–2 minutes per batch. Let the oil return to 375°F between batches. Using a slotted spoon, transfer the shrimp to paper towels to drain. If not using immediately, keep warm in a single layer in the oven.

3. Preheat the sandwich grill. Brush both sides of the rolls with the 1 tbsp oil. Open the rolls, put them on the grill, and cook until lightly toasted, about 1 minute. On the bottom half of each roll, spread half of the rémoulade sauce, then layer with the shrimp and shredded lettuce, dividing them evenly. Cover with the top halves of the rolls and press gently.

4. Place the panini back in the grill, close the top plate, and cook until the bread is golden and toasted, about 2–3 minutes. Serve.

PB & J

Why settle for a boring peanut butter and jelly sandwich when you can craft something remarkable? Toasty cinnamon bread, warm peanut butter, and your favorite fruity jam—try something wild like morello cherry, nectarine, or fig—elevate this to new heights.

SERVES 2

cinnamon bread
4 slices, each about ½ inch (12 mm) thick

unsalted butter
1 tbsp, room temperature

smooth or chunky natural peanut butter
¼ cup (2½ oz/75 g)

jam or preserves
2 tbsp

1. Preheat the sandwich grill. Spread 1 side of each bread slice with the butter, then spread the unbuttered sides with the peanut butter, dividing it evenly. On 2 of the bread slices, spread the jam over the peanut butter, dividing it evenly. Place the remaining 2 bread slices on top, peanut butter sides down, and press gently.

2. Place the panini in the grill, close the top plate, and cook until the bread is golden and toasted and the peanut butter is warmed, 2–4 minutes. Serve.

TURKEY, BRIE & APPLE

Smoky, tart-sweet, peppery, creamy, crunchy…the ingredients in this simple-yet-sophisticated sandwich come together for an amazing texture, color, and taste combination. A drizzle of walnut oil and a sprinkle of fresh thyme finish it off perfectly.

SERVES 2

whole-wheat country-style bread
4 slices, each about ½ inch (12 mm) thick

walnut oil or olive oil
2 tbsp

chopped fresh thyme
2 tsp

Brie cheese
2 oz (60 g), thinly sliced

smoked turkey
2 oz (60 g), thinly sliced

Granny Smith apple
6 thin slices

watercress
½ small bunch, tough stems removed

fresh lemon juice
½ tsp

1. Preheat the sandwich grill. In a small bowl, stir together the oil and thyme. Brush 1 side of each bread slice with half of the thyme oil.

2. On 2 of the bread slices, layer the unoiled sides with half of the Brie, the turkey, apple slices, and watercress, dividing them evenly. Drizzle with the lemon juice and the remaining thyme oil, dividing them evenly, and sprinkle with pepper to taste. Divide the remaining Brie on top. Place the remaining 2 bread slices on top, oiled sides up, and press gently.

3. Place the panini in the grill, close the top plate, and cook until the bread is golden and toasted, the apple and turkey are warmed, and the cheese is melted, 3–5 minutes. Serve.

GRILLED CHICKEN, TOMATO & MOZZARELLA

A lemony marinade on the chicken—which is grilled in the sandwich press—gives this deceptively simple panino a complex layer of flavor. Showcasing fresh basil, ripe tomato slices, and creamy mozzarella, it's perfect for the summer months.

SERVES 2

focaccia
2 pieces, each about 4 inches (10 cm) square, halved horizontally

olive oil
1 tbsp

skinless, boneless chicken breast halves
2 (about ¼ lb/125 g each), flattened to about ½ inch (12 mm) thick

marinade (see recipe)
¼ cup (2 fl oz/60 g)

mozzarella cheese
2 oz (60 g), thinly sliced

ripe but firm tomato
4 thin slices

fresh basil leaves
6 large

1. Place the chicken in a dish with all but 1 tbsp of the marinade and turn to coat. Let stand at room temperature for 15 minutes.

2. Preheat the sandwich grill. Remove the chicken from the marinade and discard the marinade. Place the chicken on the grill, close the top plate, and cook until the chicken is opaque throughout, about 5 minutes. Transfer the chicken to a plate, keeping the grill on and wiping the grill plates clean.

3. Brush the crust sides of the focaccia pieces with 1 tbsp oil. Brush the cut sides with the reserved 1 tbsp marinade. On 2 of the focaccia pieces, layer half the cheese, followed by the chicken, tomato slices, and basil leaves, dividing them evenly. Divide the remaining cheese on top. Cover with the remaining 2 focaccia pieces, marinade sides down, and press gently.

4. Place the panini in the grill, close the top plate, and cook until the bread is golden and toasted and the cheese is melted, 3–5 minutes. Serve.

EGG & BACON BREAKFAST SANDWICH

There are many renditions of this hearty morning dish, but this one takes a turn toward the sophisticated with a sprinkle of tarragon. Swap out the English muffin for whole-wheat bread or try it with a drizzle of hot-pepper sauce for added zing.

SERVES 2

English muffins
2, split, or whole-wheat bread, 4 slices, each about ½ inch (12 mm) thick

unsalted butter
2 tbsp, room temperature

bacon
4 thick slices

large eggs
2

chopped fresh tarragon
2 tsp

cheddar cheese
2 oz (60 g), thinly sliced

1. In a frying pan over medium heat, cook the bacon until crisp, 6–8 minutes. Transfer to paper towels to drain. Pour off and discard the bacon drippings.

2. In the frying pan, melt 1 tbsp butter. When the butter melts, crack the eggs into the pan. Cook over medium heat until the whites are set but the yolks are still runny, 3–4 minutes. Sprinkle with the tarragon and season with salt and pepper. Flip the eggs and cook until the yolks are softly set, about 30 seconds.

3. Meanwhile, preheat the sandwich grill. Spread both sides of the English muffins with the remaining 1 tbsp butter. Place the muffins, cut sides up, in the grill, close the top plate, and cook until lightly toasted, 1–2 minutes. On the bottom half of each muffin, layer one-fourth of the cheese, 1 egg, and 2 bacon slices. Divide the remaining cheese on top. Cover with the muffin tops, cut sides down, and press gently.

4. Close the top plate and cook until the muffins are golden and toasted and the cheese is melted, 4–5 minutes. Serve.

ROAST BEEF & HORSERADISH

Tangy horseradish cream and peppery watercress are the ideal partners for extra-tender, rare roast beef. If you have any left over, this is a great way to use it. Sliced tomatoes would also be a welcome, and fresh, addition to this panino.

SERVES 2

ciabatta rolls
2, split

unsalted butter
1 tbsp, room temperature

roast beef
½ lb (250 g), thinly sliced

Parmesan cheese
1 oz (30 g), shaved with a vegetable peeler

mayonnaise
3 tbsp

sour cream
1 tbsp

prepared horseradish
1 tbsp

chopped fresh marjoram
1 tbsp

watercress
1 small bunch, tough stems removed

1. In a small bowl, stir together the mayonnaise, sour cream, horseradish, and marjoram. Let stand at room temperature for 10 minutes. (The mayonnaise mixture can be refrigerated in an airtight container for up to 6 hours; bring to room temperature before using.)

2. Preheat the sandwich grill. Spread the crust sides of the rolls with the butter, then spread the cut sides with the mayonnaise mixture, dividing it evenly. On the bottom half of each roll, arrange half of the roast beef and season with salt and pepper. Divide the cheese and the watercress on top. Cover with the top halves of the rolls, butter sides up, and press gently.

3. Place the panini in the grill, close the top plate, and cook until the bread is golden and toasted, the meat is warmed, and the watercress is barely wilted, 3–5 minutes. Serve.

CRAB MELT

Lemony crab salad is stuffed into New England-style buns, then topped with plenty of melted cheese in this hybrid of two East Coast classics: a lobster roll and Chesapeake Bay–style crabmeat. Find Old Bay seasoning in the spice section of most markets.

SERVES 2

hot dog buns
2, preferably New England–cut

unsalted butter
1 tbsp, melted

mayonnaise
¼ cup (2 fl oz/60 ml)

thinly sliced green onion
3 tbsp

fresh lemon juice
2 tsp

grated lemon zest
½ tsp

Old Bay seasoning
1 tsp

fresh lump crabmeat
½ lb (250 g)

cheddar cheese
2 oz (60 g), coarsely grated

1. In a small bowl, stir together the mayonnaise, green onion, lemon juice and zest, and Old Bay seasoning. Gently stir in the crabmeat, taking care not to break it up too much.

2. Preheat the sandwich grill. Open the hot dog buns flat and brush both sides with the melted butter. Place the buns, cut sides up, in the grill, close the top plate, and cook until lightly toasted, 2–3 minutes. Leave the buns in the grill and heap the crab salad into them, dividing it evenly, then sprinkle with cheese. Lower the top to within ½ inch (12 mm) of the cheese and hold until melted, 30–40 seconds. Serve.

CUBANO

Layered with roasted pork, ham, melted cheese, and pickles, this is the most beloved sandwich of the Cuban communities in Tampa and Miami. Here, cilantro is added to update this classic combination but you can omit it if you want to be authentic.

SERVES 2

long Cuban rolls or submarine rolls
2, split

unsalted butter
1 tbsp, room temperature

provolone cheese or Swiss cheese
3 oz (90 g), thinly sliced

roasted pork
2 oz (60 g), thinly sliced

Black Forest ham
2 oz (60 g), thinly sliced

Dijon mustard
1 tbsp

chopped fresh cilantro
1 tbsp (optional)

dill pickle
1, thinly sliced

1. Preheat the sandwich grill. Spread the crust sides of the rolls with the butter, then spread the cut sides with the mustard and sprinkle with cilantro, if using. On the bottom half of each roll, layer one-fourth of the cheese and half of the pork, ham, and pickle slices. Divide the remaining cheese on top. Cover with the top halves of the rolls, mustard sides down, and press gently.

2. Place the panini in the grill, close the top plate, and cook until the bread is golden and toasted, the meats are warmed, and the cheese is melted, 3–5 minutes. Serve.

CROQUE MONSIEUR

This gooey panino is not for the faint of heart. With layers of thinly sliced ham, Gruyère cheese, Dijon mustard, and a flavorful homemade cheese sauce, all tucked between grilled country-style bread, it's the ultimate in decadence.

SERVES 2

French bread or other firm, white country-style bread
4 slices, each about ½ inch (12 mm) thick

unsalted butter
1 tbsp, melted

Gruyère cheese
¼ lb (125 g), thinly sliced

Black Forest ham
3 oz (90 g), thinly sliced

Dijon mustard
2 tsp

cheese sauce (see recipe)
¼ cup (2 fl oz/60 ml)

chopped fresh chives
2 tsp

1. Preheat the sandwich grill. Brush 1 side of each bread slice with the butter. Spread the unbuttered sides with the mustard and the cheese sauce, dividing them evenly. On 2 of the bread slices, layer half of the Gruyère cheese, then the ham and the chives, dividing them evenly. Divide the remaining cheese on top. Place the remaining 2 bread slices on top, cheese sauce sides down, and press gently.

2. Place the panini in the grill, close the top plate, and cook until the bread is golden and toasted, the cheese sauce is warmed, and the Gruyère cheese is melted, 3–5 minutes. Serve.

ROAST TURKEY & CRANBERRY

This flavorful sandwich is like having Thanksgiving dinner stuffed between two slices of bread. Dense pumpernickel pairs nicely with roasted turkey, cranberries, and sage. Make this panino anytime fresh cranberries are available, but frozen can be substituted.

SERVES 2

pumpernickel bread
4 slices, each about ½ inch (12 mm) thick

olive oil
1 tbsp

fresh cranberries
½ cup (2 oz/60 g)

fresh orange juice
2 tbsp

sugar
3 tbsp

roast turkey
6 oz (185 g), thinly sliced

mayonnaise
3 tbsp

Dijon mustard
1 tbsp

chopped fresh sage
1 tbsp

1. In a small saucepan, combine the cranberries, orange juice, and sugar. Bring to a boil over medium heat, stirring to dissolve the sugar. Reduce heat to medium-low and simmer until the berries have popped and the sauce is slightly thickened, 7–9 minutes. Let cool slightly.

2. Preheat the sandwich grill. In a small bowl, stir together the mayonnaise, mustard, and sage. Brush 1 side of each bread slice with oil, then spread the unoiled sides with the mayonnaise mixture, dividing it evenly. On 2 of the bread slices, arrange the turkey, dividing it evenly, and season with salt and pepper. Spoon the cranberry compote over the turkey, dividing it evenly. Place the remaining 2 bread slices on top, mayonnaise sides down, and press gently.

3. Place the panini in the grill, close the top plate, and cook until the bread is golden and toasted and the meat is warmed, 2–3 minutes. Serve.

GRILLED EGGPLANT & TAPENADE

While cooking eggplant on the sandwich press makes things easy, to get a smokier essence, cook it outside on a charcoal grill. Tapenade, an olive spread, is easy to make at home, but also readily available jarred in Italian markets and most grocery stores.

SERVES 2

ciabatta rolls
2, split

olive oil
2 tbsp

garlic
1 clove, minced

eggplant
1 small, trimmed and sliced lengthwise

mozzarella cheese
3 oz (90 g), thinly sliced

tapenade
preferably homemade (see recipe), 4 tbsp

ripe but firm tomato
4 thin slices

1. Preheat the sandwich grill. In a small bowl, stir together the oil and garlic. Brush both sides of the eggplant slices with half of the garlic oil, then season with salt and pepper. Place the eggplant in the grill, close the top plate, and cook until the eggplant is tender and lightly charred, 3–5 minutes. Transfer to a plate, keeping the grill on and wiping the grill plates clean. (The eggplant can be grilled up to 3 hours ahead and kept at room temperature; or refrigerate for up to 24 hours and bring to room temperature before using.)

2. Brush the crust sides of the rolls with the remaining garlic oil, then spread the cut sides of the rolls with the tapenade, dividing it evenly. On the bottom half of each roll, layer one-fourth of the cheese, half of the eggplant, and 2 tomato slices. Divide the remaining cheese on top. Cover with the top halves of the rolls, tapenade sides down, and press gently.

3. Place the panini in the grill, close the top plate, and cook until the bread is golden and toasted, the eggplant is warmed, and the cheese is melted, 3–5 minutes. Serve.

SUMMER VEGETABLE & BASIL

Grilling fresh summer vegetables in a sandwich press caramelizes their natural sugars, rendering them succulent and delicious. And even better, it's quick and easy. Slice all of the vegetables into an even thickness so they will cook at the same rate.

SERVES 2

small French baguette
1, split and halved

olive oil
2 tbsp

garlic
1 clove, minced

small yellow or red bell pepper
1, seeded and cut into 6 wedges

small zucchini
1, thinly sliced on the diagonal

small red onion
½, thinly sliced

Parmesan cheese
2 oz (60 g), shaved with a vegetable peeler

fresh basil leaves
8 large

1. Preheat the sandwich grill. In a small bowl, stir together the oil and garlic. Brush both sides of the bell pepper, zucchini, and onion with about half of the garlic oil. Season with salt and pepper. Place the vegetables in the grill, close the top plate, and cook until just tender and lightly charred, 3–5 minutes. Transfer to a plate. Keep the sandwich grill on.

2. Brush the crust sides of the baguette with the remaining garlic oil. On the bottom half of each baguette, layer one-fourth of the Parmesan, 2 basil leaves, and half of the vegetables. Divide the remaining Parmesan and basil leaves on top. Cover with the top halves of the baguette, oiled sides up, and press gently.

3. Place the panini in the grill, close the top plate, and cook until the bread is golden and toasted, the vegetables are warmed, and the cheese is melted, 3–5 minutes. Serve.