Ah, what would I do without my trusty panini maker! My husband initially thought it would be just another kitchen gadget that would go unused and occupy counter space. He sings a different tune now. I love paninis. Sandwiches are nice but there's something about seeing grill marks on bread that makes you yearn. Everything about this recipe is wonderful - the cheese, the bread, the vegetables. As for the vegetables, I threw in whatever I could find. Prepared in 15 minutes, paninis have taken a permanent place in our weekday menu.

Ingredients:

1. Bread - 4 slices (I prefer sourdough but had some walnut bread instead and it was delicious)

2. Cheese - I used provolone (1 slice / panini) and cheddar (1 tbsp sprinkled).

3. Vegetables - onions (1/2 cup), bell pepper (1/2 cup), shredded carrots (1/4 cup), spinach (1/2 cup), tomatoes (1/4 cup). You can change the proportion to add/subtract quantity as per your taste.

4. Dried basil - 1 tsp

5. Dried oregano - 1 tsp

6. Salt - to taste

7. Olive oil - 1 tbsp

8. Garlic - 1 pod

9. Butter - 1 tbsp

10. Basil pesto - 1 tsp (optional)

Procedure:

1. Saute some garlic and onions in olive oil until onions become soft.

2. Add vegetables and saute for 3-4 minutes. Add salt, dried oregano and basil and saute for another minute.

3. Smear one side of bread with pesto. With the smeared side on top, place the cheese (provolone), grilled vegetables, top with cheddar and the 2nd slice of bread.

4. Smear a little butter on the panini press and grill for 3 mins until browned. (Alternatively you could smear it on the outer side of the bread while spreading pesto in step 3).

5. Serve with ketchup / honey mustard or both.