We had panini for lunch today. The great thing about panini is that it’s easy to make a delicious sandwich with very little effort. I consulted my sandwich-maker extraordinaire (Larry) for input on the combination of flavors.
I knew I wanted chicken (skinless breasts pounded thin, seasoned with salt and pepper, and cooked on the grill pan), and sun-dried tomatoes. Larry picked spinach and extra-sharp cheddar. Another option would have been basil and goat cheese – but I had neither on hand.
The panini pan just needs a spray of olive oil to keep the bread from sticking. We used medium-thick slices of a rustic country loaf. They turned out excellent.

• Chicken Panini with Cheddar, Spinach & Sun-Dried Tomatoes