panini
chris kimball, tab july 2007

the bread:
10	in	crusty baguette -- or	cut horizontally
1	ea	piece focaccia	cut horizontally
2	ea	slices crusty bread	tuscan's good
the meat:
1	oz	prosciutto, or	sliced thin
3	oz	roast beef, or	sliced thin
3	oz	ham, or	sliced thin
3	oz	turkey, or	sliced thin
3	oz	capicola, or, etc.	sliced thin
the cheese:
1	oz	provalone, or	sliced
1	oz	fresh mozzarella, or	sliced
1	oz	asizgo, or	sliced
1	oz	gruyere, or	sliced
1	oz	fontina, or, etc.	sliced
the veggies:
2	ea	roast zucchini layrs, or
2	ea	roast eggplant layrs, or
2	ea	roast pepper layers, or
1/4	c	carmelized onions, or
1	ea	sweet basil layer, or
1	ea	sliced tomato layer
the condiments:
2 T		pesto
2 T		olive oil
-		vinegar (few drops)
assemble desired fillings in sandwich brust top and bottom of sandwich with olive oil prehead cast iron frying pan place sandwich in pan, and top with second pan, 1 nr smaller place can of tomatoes in second pan as further weight cook 2-3 min, 'til dark golden brown turn and cook other side remove to board and cut in half makes one sandwich