Wayne wrote:

> I have no interest in panini nor a machine to make them. My interest in
> grilled sandwiches only include grilled cheese (and minor variations),
> tuna melts, Reubens, etc., and I prefer the bread flat, grilled on a
> griddle or in a skillet, and pressed down with a bacon press, as needed.

I enjoy panini (and grilled sandwiches in general) very much! I like the way
the grill compresses the bread into something almost like a crisp deep-fried
pie crust. Here's a recipe I didn't expect to like, but ended up enjoying
quite a bit. If you like Reuben sandwiches, you might like this also:

(http://groups.google.com/group/rec.f...c614f35adb172b)

Pumpernickel Pastrami Panini with Rosemary-Ale Jus
Recipe courtesy Emily Hobbs
4 servings

Ingredients
5 tablespoons unsalted butter, divided
1 3/4 cups beef broth
3/4 cup dark beer
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced fresh rosemary leaves
1/2 teaspoon onion powder
1/2 teaspoon freshly ground black pepper, divided
2 1/2 cups thinly sliced yellow onion
1 1/2 cups thinly sliced apple
1/2 teaspoon salt
12 ounces shaved pastrami
8 slices pumpernickel bread
4 ounces thinly sliced sharp white Cheddar

Directions
To make the rosemary-ale jus, melt 1 tablespoon butter in a medium sized
saucepan, over medium-low heat; whisk in beef broth, beer, garlic, rosemary,
onion powder and 1/4 teaspoon pepper, and allow to simmer.

In a large cast iron skillet, melt 2 tablespoons butter over medium-high
heat. Stir in onion, apple, salt and the additional 1/4 teaspoon pepper, and
cook for 7 to 8 minutes, stirring frequently, until light golden brown and
tender; remove from skillet and set aside.

Divide pastrami equally between 4 slices of bread; top with apples and
onions, and white Cheddar cheese. Top with remaining bread slices.

Melt 1 tablespoon butter in same skillet; place 2 sandwiches in pan, place
the bottom of a heavy skillet on top, and press down to flatten[1]. Cook for
2 minutes, flip, press down with heavy skillet again, and cook an additional
2 minutes, or until crisp. Repeat process with remaining 1 tablespoon butter
and additional 2 sandwiches; slice sandwiches in half, diagonally. Divide
rosemary-ale jus into 4 small bowls, and serve with panini for dipping.

[1] I used my panini grill instead, naturally.

Bob