This is dinner for one of those nights where all you really have is the energy to make is a pb&j. Since a panini is the grown up version of a sandwich, you don't have to feel guilty for making such an easy dinner.
I like to serve seasoned oven fries with this and a side salad and call it a day.
Also, don't let some fancy cooking magazine tell you you need a sandwich press. You don't. You can save kitchen space and money and use a grill pan and a grill press and you will be fine. Or you can use a grill pan and a smaller pan to smoosh down the sandwich. Add a can of something - corn, green beans, tomatoes - to weight the pan.
But if you are just dying to spend $60, you can always just send the money my way.
2 slices of french bread
Horseradish Mayo (mayo with horseradish to taste)
Sliced red onion
~Heat a grill pan over medium high heat.
~Brush one side of the slice of bread with canola oil. Spread the mayo on the opposite side of the bread. Place the oiled side down in the grill pan. Layer cheese, onion and meat on the bread.
~ Brush one side of the slice of bread with canola oil. Spread the mayo on the opposite side of the bread. Place the bread, mayo side down on the sandwich in the pan and using either a grill press or a small pan, toast the sandwich until golden brown, about 5 minutes each side, turning once.
recipe by: The Good Wife