Caramelized Onion and Goat Cheese Panini

With savory seasonal fillings and a flame-charred crunch, these melty, satisfying sandwiches are grilled cheese for grown-ups. A heavy skillet does the work of a panini maker to hot-press the ingredients together.

PREP: 15 minutes      GRILL: 7 to 8 minutes

MAKES: 4 panini or 8 servings

2 tablespoons olive oil

2 jumbo sweet onions (1 pound each), thinly sliced

½ teaspoon salt

¼ teaspoon ground black pepper

½ teaspoon chopped fresh thyme leaves

8 center slices (½-inch-thick) country-style bread

4 ounces soft fresh goat cheese

1. In nonstick 12-inch skillet, heat oil on medium. Stir in onions, salt, and pepper; cover and cook 15 minutes or until very soft, stirring occasionally. Uncover and cook 15 to 25 minutes longer or until onions are golden brown, stirring often. Stir in thyme; set aside.

2. Prepare outdoor grill for direct grilling over medium heat, or heat ridged grill pan on medium until hot.

3. Place 4 slices bread on work surface. Spread 1 ounce goat cheese on each and top with onion mixture. Top with remaining bread slices.

4. Place 2 panini on hot grill grate or pan. Place heavy skillet on top, press, and cook 6 to 8 minutes or until bread is toasted on both sides, turning over once. Repeat with remaining panini. Cut in halves or quarters to serve.

EACH SERVING: About 190 calories, 7g protein, 24g carbohydrate, 8g total fat (3g saturated), 7mg cholesterol, 375mg sodium

RED PEPPER AND PROVOLONE PANINI: Prepare panini as above, but omit step 1. In step 3, in small bowl, combine 1 jar (7 ounces) roasted red peppers, drained and sliced; ¼ cup white wine vinegar; 1 clove garlic, crushed with press; and ¼ teaspoon ground black pepper. Set aside 10 minutes; drain. Divide 6 ounces sliced provolone, 4 ounces sliced Genoa salami, and marinated red peppers among 4 bread slices; top with remaining bread. Complete as in step 4.

EACH SERVING: About 215 calories, 11g protein, 17g carbohydrate, 11g total fat (5g saturated fat), 28mg cholesterol, 675mg sodium

MOZZARELLA, TOMATO, AND BASIL PANINI: Prepare panini as above but omit step 1. In step 3, divide 2 ripe plum tomatoes, cored and sliced; 6 ounces fresh mozzarella, sliced; ½ cup loosely packed fresh basil leaves; teaspoon salt; and ¼ teaspoon ground black pepper among 4 bread slices. Top with remaining bread. Complete as in step 4.

EACH SERVING: About 145 calories, 7g protein, 17g carbohydrate, 6g total fat (3g saturated fat), 17mg cholesterol, 230mg sodium