A panini is like a sandwich but so much better. It’s compressed to intensify and meld the insides of the sandwich and warmed until that cheese oozes and threatens to melt. This recipe takes a shortcut with pre-cooked Italian sausage, but nothing that affects the flavor. Just ask your local Italian butcher for the best ready-to-eat sausage, and you’ll keep the quality top-notch.
Special Equipment: You’ll need a panini press … or an iron that you don’t mind getting cheesy.
You have got to whip up a cool Italian dessert for after the panini, like this Toasted Sesame Seed and Honey Gelato recipe or our Raspberry Sorbet recipe. But if you want to skip Italy in favor of France, try our Parisian Panini recipe, or our Smoked Duck and Cherry Pressed Sandwich recipe.
by David Watsky | It's summer backyard BBQ season and for some lighter fare, you might be wondering about the best fish...