Cheese, Sausage and Tomato Panini

Panini is an Italian dish of cooked foods like meat and cheese in between two slices of toasted bread loaves or rolls. Typically made with the ciabata or the rosetta varieties of breads, Panini are then toasted in a Panini Press or a fry pan. This version uses Point Reyes Toma Cheese, Aidell’s Organic Garlic and Basil Sausage and Tomato.

Ingredients

• slices of white artisan sandwich bread, not sourdough  ·  6 
• medium tomatoes, slice thinly and place on paper towels  ·  2 
• Organic Garlic and Basil Chicken Sausage, remove casing if it comes off easily, and cut thinly on the diagonal  ·  2 
• Point Reyes Toma cheese, sliced thinly  ·  6 ounces 
• Butter, melted  ·  2 tablespoons 

Instructions

Preheat a Panini grill to medium-high.  

Assemble the Panini by placing slices of cheese on 3 of the bread slices, covering the bread. Reserve a little of the cheese (you will use this to “glue the sausage to the top slice of bread).  

Top each with the tomato slices and then the sausage followed by a little more of the cheese and another slice of bread. 

Brush the top of the Panini with the melted butter and place on the grill, butter side down.  

While on the grill butter the other side, which will now be the top. 

Grill until the Panini is lightly toasted and the cheese has melted.  

Remove to a cutting board and cool for 30 seconds.  

Cut each Panini into 8 wedges by cutting into 4 even squares and then cutting each square on the diagonal into a triangle. 

If you do not have a Panini grill, brush the bread lightly with the butter and fry in a non-stick skillet.