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.