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Sausage and Cheese Panini

Soup and sandwiches are always a winning combo. For a simple yet satisfying meal, serve these hearty sandwiches alongside our Broccoli-Cheddar Soup (see related recipe at left).

Ingredients:

  • 8 slices sweet batard, cut on the bias 1/2 inch thick
  • Olive oil for brushing
  • 8 oz. white cheddar cheese, shredded
  • 12 oz. smoked bratwurst, cut on the bias into 1/2-inch-thick slices

Directions:

Brush one side of each bread slice with olive oil. Turn the slices over and sprinkle 4 of the slices with the cheese, dividing evenly.

Set a grill press inside a stovetop grill pan and preheat over medium-high heat. Carefully remove the press with a kitchen towel (the handle will be hot) and set aside. Place the sausage slices in the pan and cook, turning once, until nicely grill-marked, about 2 1/2 minutes per side. Arrange the sausage slices in an even layer over the cheese-topped bread slices. Cover each sandwich with one of the remaining bread slices, oiled side up. If necessary, carefully wipe out any excess fat from the pan with paper towels.

Reduce the heat to medium and place 2 sandwiches in the pan. Place the press on top of the sandwiches. Cook until the bread is golden brown and toasted and the cheese is melted, about 4 minutes. Transfer the sandwiches to a cutting board and cover loosely with aluminum foil. Repeat to cook the remaining 2 sandwiches. Cut the sandwiches in half and serve immediately. Serves 4.

Williams-Sonoma Kitchen.