MODERN PANINI

2. Preheat the sandwich grill. In a small bowl, mix together the cilantro and mayonnaise. Brush the crust sides of the rolls with the oil, then spread the cut sides of the rolls with the mayonnaise. On the bottom half of each roll, layer one-fourth of the cheese, then the pork, bacon slices, and pickled onions, dividing them evenly. Divide the remaining cheese on top. Cover with the top halves of the rolls, mayonnaise sides down, and press gently.

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

NECTARINE, ARUGULA & BRIE

Sweet nectarines, accented with honey and freshly ground black pepper, may seem like an unusual combination. But once you try it, you’ll be reaching for all kinds of stone fruit. Plums, apricots, or peaches would all work in this summery sandwich.

SERVES 2

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

olive oil
1 tbsp

Brie cheese
2 oz (60 g), room temperature

ripe but firm nectarine
1, thinly sliced

honey
1 tbsp

baby arugula leaves
½ cup (½ oz/15 g)

1. Preheat the sandwich grill. Brush 1 side of each bread slice with oil, then spread the unoiled sides with the Brie, dividing it evenly. On 2 of the bread slices, layer the nectarine, dividing it evenly. Sprinkle the nectarine with a pinch of salt and a generous pinch of pepper, then drizzle with the honey and top with the arugula. Place the remaining 2 bread slices on top, 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 cheese is melted, and the arugula is barely wilted, 3–4 minutes. Serve.

CREAMY MUSHROOM & THYME

Rich and full of big flavor, this meatless sandwich is ideal for dinner. Choose any mushrooms you like—cremini, portobello, or oyster all work well, and a combination is even better. The watercress lends a peppery punch to the creamy mushroom filling.

SERVES 2

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

unsalted butter
2 tbsp, room temperature

olive oil
2 tbsp

minced shallots
1 tbsp

mixed mushrooms
½ lb (250 g), thinly sliced

chopped fresh thyme
½ tsp

crème fraîche
2 tbsp

watercress leaves
½ cup (½ oz/15 g)

Parmesan cheese
1 oz (30 g), freshly grated

1. Heat 1 tbsp butter and 1 tbsp oil in a sauté pan over medium heat. When the butter has melted, add the shallots with a pinch of salt and cook, stirring occasionally, until softened, 3–4 minutes. Add the mushrooms, thyme, and a pinch each of salt and pepper, and cook, stirring occasionally, until the mushrooms have released their liquid and that liquid has evaporated, 5–6 minutes more. Remove the pan from the heat and stir in the crème fraîche. (The mushroom mixture can be refrigerated in an airtight container for up to 24 hours; bring to room temperature before using.)

2. Preheat the sandwich grill. Brush 1 side of each bread slice with the remaining 1 tbsp oil, then spread the unoiled sides with the remaining 1 tbsp butter. On 2 of the bread slices, layer the mushroom mixture, the watercress, and the Parmesan, dividing them evenly. Place the remaining 2 slices of bread 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 mushrooms are warmed, and the watercress is barely wilted, 3–4 minutes. Serve.

ZUCCHINI, FETA & TAPENADE

The summer farmers’ market is the inspiration for this panino. The zucchini and crookneck squash are sliced paper-thin and quickly marinated, giving the sandwich a nice texture. Look for good-quality tapenade at most markets or, better yet, make it yourself.

SERVES 2

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

olive oil
2 tbsp

chopped fresh Italian parsley
1 tbsp

red wine vinegar
1 tsp

green zucchini
1 small, thinly sliced lengthwise

yellow crookneck squash
1 small, thinly sliced lengthwise

feta cheese
2 oz (60 g), crumbled

tapenade
preferably homemade (see recipe), 2 tbsp

1. Preheat the sandwich grill. In a large bowl, stir together 1 tbsp oil, the parsley, vinegar, and a pinch each of salt and pepper. Add the zucchini and squash and toss. Let stand at room temperature for 5 minutes.

2. Brush 1 side of each bread slice with the remaining 1 tbsp oil. On 2 of the bread slices, spread the unoiled sides with the tapenade, then layer with the squash mixture and the feta cheese, dividing them evenly. 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 zucchini and squash are just softened, and the cheese is melted, 4–5 minutes. Serve.

ROASTED PEPPERS, GOAT CHEESE & SALSA VERDE

Piquillo peppers have a bit more kick than bell peppers. You’ll find them roasted in jars, usually packed in olive oil. Paired with the piquant salsa verde, they give this sandwich a distinctive bite that is mellowed by the creamy goat cheese.

SERVES 2

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

olive oil
1 tbsp

soft goat cheese
2 oz (60 g), room temperature

roasted piquillo peppers
4, drained and sliced open lengthwise

salsa verde (see recipe)
2 tbsp

1. Brush 1 side of each bread slice with the olive oil. On 2 of the bread slices, spread the unoiled sides with the goat cheese, then layer with the peppers, dividing them evenly. Drizzle with the salsa verde. Place the remaining 2 bread slices on top, 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 and the cheese is melted, 3–4 minutes. Serve.

JALAPEÑO POPPER

This unusual sandwich is a fun twist on the bar food favorite, jalapeño poppers. Here, the jalapeño chiles are grilled, not fried, and then paired with crisp bacon, cream cheese, and jack. A drizzle of sweet chile sauce puts this panino over the top.

SERVES 2

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

unsalted butter
1 tbsp, melted

bacon
4 thick slices

fresh jalapeño chiles
2 small

olive oil
1 tbsp

jack cheese
2 oz (60 g), thinly sliced

cream cheese
2 oz (60 g), room temperature

Thai sweet chile sauce
2 tbsp

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 the jalapeños with oil. Place the jalapeños in the grill, close the top plate, and cook until the jalapeños are tender and grill marked, 5–7 minutes. Transfer the jalapeños to a plate, keeping the grill on and wiping the grill plates clean. Let the jalapeños cool slightly, remove and discard the stems and seeds, and slice the jalapeños.

3. Brush 1 side of each bread slice with the butter. On the unbuttered sides of 2 of the bread slices, spread the cream cheese, then the chile sauce, dividing them evenly. Layer with the bacon slices, jalapeño slices, and the jack cheese, dividing them evenly. Place the remaining 2 bread slices on top, buttered 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, 3–5 minutes. Serve.

APPLE, CHEDDAR & SAGE

This delightful sandwich is bursting with the essence of autumn: crisp tart apple slices, cheddar cheese, fresh sage, and toasty walnuts. A swipe of apple butter gives it just the right amount of sweetness. Try it for breakfast!

SERVES 2

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

walnut oil or olive oil
1 tbsp

cheddar cheese
3 oz (90 g), thinly sliced

Granny Smith apple
6 thin slices

apple butter
2 tbsp

chopped fresh sage
1 tbsp

1. Preheat the sandwich grill. Brush 1 side of each bread slice with oil. On 2 of the bread slices, spread the unoiled sides with the apple butter, half the cheese, and the apple slices, dividing them evenly. Sprinkle the apple slices with sage and divide the remaining cheese on top. Place the remaining 2 bread slices on top, 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 apple is just softened, and the cheese is melted, 3–5 minutes. Serve.

CHICKEN SALTIMBOCCA

This sandwich transports you to Italy. The combination of the roast chicken, fontina cheese, prosciutto, and sage guarantees every bite bursts with flavor. Store-bought rotisserie chicken works well. Use dark meat if you can; the sandwich will be juicier.

SERVES 2

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

olive oil
1 tbsp

shredded roast chicken
1 cup (6 oz/185 g)

prosciutto
2 oz (60 g) coarsely chopped, plus 2 thin slices

dried sage
1 tsp

fontina cheese
3 oz (90 g), coarsely grated

1. In a bowl, combine the chicken, chopped prosciutto, sage, and cheese.

2. Preheat the sandwich grill. Brush the crust sides of the focaccia pieces with oil. On 2 of the focaccia pieces, layer the chicken mixture and the prosciutto slices, dividing them evenly. Cover with the remaining 2 focaccia pieces, 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 chicken is warmed, and the cheese is melted, 3–4 minutes. Serve.

LAMB, FETA & HARISSA BURGER

Harissa is a spicy chile paste used in North African cooking that can be found in most well-stocked markets. For this panino, try to find a thick, burger bun–sized pita. Once these panini come off the grill, carefully open them up and drizzle the yogurt inside.

SERVES 2

individual-sized pita breads or ciabatta rolls
2, split

olive oil
1½ tbsp

ground lamb
½ lb (250 g)

ground cumin
½ tsp

cayenne pepper
pinch

harissa paste
2 tbsp

feta cheese
2 oz (60 g), crumbled

baby arugula leaves
½ cup (½ oz/15 g)

plain Greek-style yogurt
¼ cup (2 oz/60 g)

1. Preheat the sandwich grill. In a medium bowl, combine the lamb, cumin, cayenne, harissa paste, and a generous pinch each of salt and black pepper. Form the lamb into 2 flat patties. Place half of the feta in the center of each patty, wrap the meat around the cheese, then flatten the patty to enclose the cheese. Brush the patties on both sides with ½ tbsp oil. Place the patties on the grill, close the top plate, and cook until the patties are medium-rare, 5–6 minutes. Transfer the patties to a plate, keeping the grill on and wiping the grill plates clean.

2. Brush the outside of the pitas with the remaining 1 tbsp oil. Slide a lamb burger and half of the arugula into each pita and press gently.

3. Place the panini in the grill, close the top plate, and cook until the pitas are toasted and the arugula is barely wilted, 3–4 minutes. Remove the panini from the grill, drizzle the yogurt inside, and serve.

SAUSAGE, FONTINA & BROCCOLINI PESTO

Broccolini, a relative to broccoli, is tender and mild in flavor. Puréed in pesto, its slight bitterness pairs well with spicy sausages. This is a filling sandwich, so a simple salad is all you need to make it a meal.

SERVES 2

ciabatta rolls
2, split

olive oil
1 tbsp

spicy Italian sausages
2, split lengthwise

fontina cheese
2 oz (60 g), coarsely grated

broccolini pesto (see recipe)
about ¼ cup (2 fl oz/60 ml)

1. Preheat the sandwich grill. Place the sausages, cut side down, on the grill, close the top plate, and grill until the sausages are cooked through, 4–5 minutes. Transfer the sausages to a plate, keeping the grill on and wiping the grill plates clean.

2. Brush the crust sides of the rolls with 1 tbsp olive oil, then spread the cut sides with pesto (reserve any remaining pesto for another use). On the bottom half of each roll, layer with 2 sausage halves and half of the fontina cheese. Cover with the top halves of the rolls, pesto 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 cheese is melted, 3–4 minutes. Serve.

BUFFALO CHICKEN

This is an indulgent sandwich based on the famed wings—buttery, saucy, and spicy at the same time. The trick to getting that distinctive Buffalo quality is to toss the warm chicken in the sauce right away. Dip your sandwich in the extra sauce if you dare.

SERVES 2

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

unsalted butter
2 tbsp, room temperature

garlic powder
1 tsp

chopped fresh Italian parsley
1 tsp

chopped fresh chives
1 tsp

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

olive oil
1 tbsp

hot sauce, such as Frank’s Red Hot
¼ cup (2 fl oz/60 ml)

unsalted butter
1 tbsp, melted

pepper jack cheese
2 oz (60 g), thinly sliced

1. Preheat the sandwich grill. Brush both sides of the chicken with oil and sprinkle with a generous pinch each of salt and pepper. Place the chicken on the grill, close the top plate, and cook until the chicken is opaque throughout, about 5 minutes. Immediately transfer the chicken to a large bowl and add the hot sauce and melted butter. Let stand at room temperature for 15 minutes. Keep the grill on and wipe the grill plates clean.

2. In a bowl, stir together the room-temperature butter, garlic powder, parsley, chives, and a pinch each of salt and pepper. Spread both sides of each bread slice with the flavored butter. Remove the chicken breasts from the bowl, and place them on 2 of the bread slices. Top with the pepper jack cheese, dividing it evenly. Place the remaining 2 bread slices on top 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.

CHORIZO TORTA

Imagine all of your favorite taco ingredients pressed between a crunchy roll and you’ve got a torta. This version has a serious kick with the combination of chorizo, chipotle, and jalapeños. Be sure to buy Mexican chorizo, which is an uncooked sausage.

SERVES 2

bolillo rolls
2, split

olive oil
1 tbsp

Mexican chorizo
¼ lb (125 g), crumbled

canned black beans
¼ cup (1⅔ oz/50 g), drained

chipotle chile in adobo
1, minced, with 1 tsp adobo sauce reserved

queso fresco
2 oz (60 g), crumbled

minced pickled jalapeños
2 tbsp

ripe but firm avocado
1, thinly sliced

1. In a saucepan over medium heat, cook the chorizo, stirring occasionally, until fully cooked and lightly browned, about 5 minutes. Transfer to paper towels to drain.

2. Preheat the sandwich grill. In a medium bowl, combine the black beans, chipotle chile, and the adobo sauce, mashing the beans to form a coarse paste. Brush the crust sides of the rolls with the oil. On the bottom half of each roll, spread the black bean paste, and layer with the chorizo, jalapeños, avocado, and queso fresco, dividing them evenly. 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 bean paste is warmed, and the cheese is melted, 3–4 minutes. Serve.

HAWAIIAN

Ham and pineapple are an iconic sweet-and-salty pair. Grilling the pineapple rings makes all the difference in this panino. The fruit caramelizes slightly, which helps the savory qualities in both the ham and the mustard really shine.

SERVES 2

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

olive oil
1 tbsp

smoked ham
4 oz (125 g), thinly sliced

jack cheese
2 oz (60 g), coarsely grated

fresh pineapple
4 rings, each ½ inch (12 mm) thick, cores removed

canola oil
1 tbsp

whole-grain mustard
2 tbsp

1. Preheat the sandwich grill. Brush both sides of the pineapple rings with the canola oil and sprinkle with salt and pepper. Place the pineapple on the grill, close the top plate, and cook until the pineapple rings are grill marked, 3–4 minutes. Transfer the pineapple to a plate, keeping the grill on and wiping the grill plates clean.

2. Brush 1 side of each bread slice with the olive oil, then spread the unoiled sides with mustard, dividing it evenly. On 2 of the bread slices, layer the pineapple rings, ham, and cheese, dividing them evenly. 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, 4–5 minutes. Serve.

TUNA NIÇOISE

This might just be the ultimate tuna sandwich. Inspired by the classic salad, Mediterranean ingredients infuse this panino with tasty texture. It's even better if assembled an hour ahead.

SERVES 2

French rolls
2, split

olive oil–packed tuna
6-oz (185-g) can, drained, with 1 tbsp oil reserved

minced fennel bulb
3 tbsp

chopped Niçoise olives
2 tbsp

capers
2 tsp

fresh lemon juice
2 tsp

mayonnaise
3 tbsp

chopped fresh basil
1 tbsp

ripe but firm tomato
4 thin slices

red onion
4 thin slices

baby arugula leaves
½ cup (½ oz/15 g)

1. In a bowl, toss together the tuna, fennel, olives, and capers. Add the lemon juice, mayonnaise, and basil and stir to blend. Season with salt and pepper.

2. On the bottom half of each roll, spread half of the tuna mixture, then layer each with half of the tomato, onion, and arugula. Cover with the top halves of the rolls. Wrap the panini tightly in aluminum foil and let stand at room temperature for 15 minutes. (The panini can be refrigerated for up to 1 hour; bring to room temperature before grilling.)

3. Preheat the sandwich grill. Unwrap the panini and brush the crust sides with the reserved oil. Place the panini in the grill, close the top plate, and cook until the bread is golden and toasted, 3–5 minutes. Serve.

ASPARAGUS, SUN-DRIED TOMATO & CHÈVRE

Earthy asparagus and fresh spring herbs hold up nicely alongside the sweet, concentrated flavor of sun-dried tomatoes and balsamic vinegar in this panino. Add a thick layer of tangy goat cheese, and the results are memorable.

SERVES 2

white or whole-wheat French rolls
2, split

asparagus spears
¼ lb (125 g)

olive oil–packed sun-dried tomatoes
¼ cup (2 oz/60 g), drained and sliced, with 1 tbsp oil reserved

fresh goat cheese
3 oz (90 g), room temperature

balsamic vinegar
2 tsp

chopped fresh chives
2 tbsp

chopped fresh thyme
1 tbsp

1. Bring a medium pot of salted water to a boil. Add the asparagus to the boiling water. Cook until tender-crisp, about 3 minutes. Drain the asparagus, rinse under cold water, and then drain again. Pat the asparagus dry.

2. Preheat the sandwich grill. Brush the crust sides of the rolls with the reserved sun-dried tomato oil. Spread the cut sides of the roll with the goat cheese, then sprinkle with the vinegar, chives, and thyme, dividing them evenly. On the bottom half of each baguette, layer the asparagus and the sun-dried tomatoes, dividing them evenly. Cover with the top halves of the rolls, cheese 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 asparagus is warmed, and the cheese is melted, 3–5 minutes. Serve.

PROSCIUTTO, GORGONZOLA & FIG

The salty-sweet ingredients that make up this sandwich could easily be found on a cheese platter. The walnut bread is outstanding but a crusty olive loaf would be delicious, too. Look for fig jam in well-stocked supermarkets.

SERVES 2

walnut bread or levain
4 slices, each about ½ inch (12 mm) thick

olive oil
1 tbsp

prosciutto
2 oz (60 g), thinly sliced

Gorgonzola cheese
3 tbsp, crumbled

fig jam
¼ cup (2½ oz/75 g)

1. Heat the olive oil in a frying pan over high heat. Add the prosciutto and cook, turning once or twice, until the edges begin to crisp and curl, 1–2 minutes. Transfer to paper towels to drain. Reserve the oil in the frying pan.

2. Preheat the sandwich grill. Brush 1 side of each bread slice with the oil in the frying pan, then spread the unoiled sides with the jam, dividing it evenly. On 2 of the bread slices, layer the prosciutto and Gorgonzola, dividing them evenly. Place the remaining 2 bread slices on top, jam 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 cheese is melted, 3–5 minutes. Serve.

CARAMELIZED ONION & SMOKED GOUDA

The onions are the secret to this sandwich. To truly caramelize them, be patient—drawing the natural sugars out of the onions takes low heat and time. With the addition of smoky Gouda cheese, this luxurious combination is worth the wait.

SERVES 2

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

olive oil
2 tbsp

large yellow onion
1, thinly sliced

brown sugar
1 tsp

balsamic vinegar
1 tsp

smoked Gouda
2 oz (60 g), coarsely grated

1. Heat 1 tbsp 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 very soft and golden, 25–30 minutes more. Stir in the brown sugar and balsamic and cook 5 minutes more. Set the onions aside.

2. Preheat the sandwich grill. Brush 1 side of each bread slice with the remaining 1 tbsp oil. On 2 of the bread slices, layer the unoiled sides with half of the Gouda and the onions, dividing them evenly. Divide the remaining Gouda 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, 3–4 minutes. Serve.

GRILLED SALMON & HERBED CREAM CHEESE

Homemade herbed cream cheese is infinitely better than store-bought versions. This recipe calls for chives, parsley, and tarragon, but use any herbs you like. Look for a crusty sourdough loaf; it will hold up well with the grilled salmon.

SERVES 2

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

olive oil
2 tbsp

salmon fillets
2 (about 5 oz/155 g each), skinned and flattened to about ½ inch (12 mm) thick

herbed cream cheese (see recipe)

baby arugula leaves
½ cup (½ oz/15 g)

1. Preheat the sandwich grill. Season the salmon fillets with salt and pepper. Drizzle both sides with 1 tbsp oil. Place the salmon on the grill, close the top plate, and cook until the salmon is opaque throughout, 3–5 minutes. Transfer the salmon to a plate, keeping the grill on and wiping the grill plates clean.

2. Brush 1 side of each bread slice with the remaining 1 tbsp oil, then spread the unoiled sides with the herbed cream cheese, dividing it evenly. On 2 of the bread slices, layer the salmon fillets and arugula, dividing them evenly. 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 cheese is melted, and the arugula is barely wilted. Serve.

ROASTED PORK, PROVOLONE & BROCCOLI RABE

This Italian sandwich is a classic in Philadelphia. Broccoli rabe is slightly bitter but once it’s blanched and quickly sautéed in garlic, it becomes the star of this combination. The roast pork can be homemade or procured from your favorite deli counter.

SERVES 2

ciabatta rolls
2, split

olive oil
2 tbsp

roast pork
¼ lb (125 g), thinly sliced

provolone cheese
2 oz (60 g), thinly sliced

broccoli rabe
¼ lb (125 g), roughly chopped

minced garlic
½ tsp

red pepper flakes
½ tsp

1. Bring a medium pot of salted water to a boil. Add the broccoli rabe and cook until tender-crisp, 3–4 minutes. Drain, transfer to a bowl of ice water until cool, drain again, then pat dry. Heat 1 tbsp oil in a sauté pan over medium heat. Add the garlic and red pepper flakes and cook, stirring, for 30 seconds. Add the broccoli rabe and cook, stirring, until it is nicely coated with the garlic and oil. Season with salt and black pepper and set aside.

2. Preheat the sandwich grill. Brush the crust sides of the rolls with the remaining 1 tbsp oil. On the bottom half of each roll, layer the pork, broccoli rabe, and cheese, dividing them evenly. 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.

MUSHROOM, SPINACH & TARRAGON

Whether you choose a mixture of wild chanterelles and oyster mushrooms or use cultivated button and cremini mushrooms, you'll have a sandwich with flair. Cognac and fresh herbs enhance the earthiness of the mushrooms and spinach.

SERVES 2

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

unsalted butter
2½ tbsp, room temperature

minced shallots
2 tbsp

mixed mushrooms
¼ lb (125 g), thinly sliced

Cognac
2 tbsp

chopped fresh tarragon
2 tsp

fontina cheese
3 oz (90 g), thinly sliced

baby spinach leaves
1 cup (1 oz/30 g)

1. Melt 1½ tbsp butter in a sauté pan over medium-high heat. Add the shallots with a pinch of salt and cook, stirring, until softened, 3–4 minutes. Add the mushrooms and a pinch of salt and cook, stirring, until the mushrooms have released their liquid, 5–8 minutes more. Stir in the Cognac and tarragon, and season with salt and pepper. Cook, stirring, for 1 minute more. Let cool slightly.

2. Preheat the sandwich grill. Spread 1 side of each bread slice with the remaining 1 tbsp butter. On 2 of the bread slices, layer the unbuttered sides with half of the cheese, the mushrooms, and the spinach, dividing them evenly. Divide the remaining cheese on top. Place the remaining 2 bread slices on top, buttered 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 spinach is barely wilted, and the cheese is melted, 3–5 minutes. Serve.

MARINATED ARTICHOKE, SPINACH & PARMESAN

Who doesn’t love old-fashioned spinach-and-artichoke dip? This panini takes the best parts of that dip and transforms them into a crunchy sandwich. Try to find artichoke hearts that are simply marinated—too many seasonings can overwhelm the filling.

SERVES 2

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

olive oil
1 tbsp

mayonnaise
1 tbsp

freshly grated Parmesan cheese
2 tbsp

cream cheese
2 oz (60 g), room temperature

hot-pepper sauce
2–3 dashes

marinated artichoke hearts
½ cup (3 oz/90 g), drained well and chopped

baby spinach leaves
¼ cup (¼ oz/7 g)

1. In a bowl, combine the mayonnaise, Parmesan, cream cheese, hot-pepper sauce, and a pinch each of salt and pepper. Stir in the artichoke hearts.

2. Preheat the sandwich grill. Brush 1 side of each bread slice with the oil. On 2 of the bread slices, spread the unoiled sides with the artichoke mixture and top with the spinach, dividing them evenly. 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 artichoke mixture is warmed, and the spinach is barely wilted, 3–4 minutes. Serve.

CARIBBEAN CHICKEN

Homemade cilantro pesto, sweet tropical mango, and spicy jerk seasoning give this panino layers of flavor and a Caribbean-style twist. Substitute shredded cooked pork, beef, or even grilled shrimp for the chicken.

SERVES 2

Cuban rolls
2, split

olive oil
1 tbsp

ground allspice
¼ tsp

shredded cooked chicken
1 cup (6 oz/185 g)

mayonnaise
2 tbsp

Caribbean jerk sauce
2 tsp

cilantro pesto (see recipe)
¼ cup (2 fl oz/60 ml)

fresh mango
6 thin slices

red onion
4 thin slices

1. Preheat the sandwich grill. In a bowl, combine the chicken, mayonnaise, and jerk sauce. In a small bowl, stir together the olive oil and allspice. Brush the crust sides of the rolls with the seasoned oil, then spread the cut sides with the pesto, dividing it evenly. On the bottom half of each roll, spoon half of the chicken mixture, then layer with 3 mango slices and 2 onion slices. Cover with the top halves of the rolls, pesto 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 chicken and mango are warmed, 3–5 minutes. Serve.

MANCHEGO & QUINCE

Membrillo, or quince paste, is a staple at Spain’s tapas bars. The tangy-sweet marmalade is often paired with manchego cheese, creating an ideal salty-sweet balance. The quince paste will be piping hot when this sandwich comes out of the press, so use care.

SERVES 2

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

unsalted butter
1 tbsp, room temperature

quince paste
¼ cup (2½ oz/75 g)

manchego cheese
2 oz (60 g), coarsely grated

baby arugula leaves
½ cup (½ oz/15 g)

1. Preheat the sandwich grill. Spread 1 side of each bread slice with the butter, then spread the unbuttered sides with the quince paste, dividing it evenly. On 2 of the bread slices, layer the arugula, a pinch of salt, and the manchego, dividing them evenly. Place the remaining 2 slices of bread on top, buttered 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 and the cheese is melted, 3–5 minutes. Serve.