Favorite Panini Bar | America | Jenna Schnuer | Between the Lines

It's time to learn the art of the "perfect" sandwich. - Jenna Schnuer

Read Between the Lines
If the idea of a sandwich recipe seems a bit - how should we put it - unnecessary, hold the mayo: The following cookbooks will make those tired old sandwiches you've been layering up seem like mere child's play.

-Beautiful Breads & Fabulous Fillings: The Best Sandwiches in America (Rutledge Hill Press, $25) by Margaux Sky

-Grilled Cheese: 50 Recipes to Make You Melt (Chronicle Books, $17) by Marlena Spieler

-Nancy Silverton's Sandwich Book: The Best Sandwiches Ever - from Thursday Nights at Campanile (Knopf, $25)

Want to get started immediatamente? Then fire up that panini grill that you "just had to have" - but still haven't used - you're about to kick off a summer of adult education, sandwich-style.>>

Soppressata, Fontina, and Arugula Panini - from Simple Italian Sandwiches: Recipes from America's Favorite Panini Bar (Morrow ­Cookbooks, $22), by Jennifer and Jason Denton, and Kathryn Kellinger

4 ciabatta rolls
15 thin slices soppressata or other hard salami
1 small bunch arugula, well rinsed and dried
Freshly ground black pepper
8 thin slices Italian Fontina
Preheat a panini grill.
Slice off the domed tops of the ciabatta rolls and reserve for another use. The rolls should now be about an inch thick. Split the rolls horizontally.
Distribute the soppressata slices so that the bottom halves of the rolls are covered with a single layer of salami. Top with a few leaves of arugula and some black pepper. Arrange 2 slices of Fontina on each sandwich and trim the edges to fit the bread. Cover with the top halves of the rolls.
Grill the sandwiches until they are warmed through completely, about 4 minutes. Cut in half and serve immediately.
Makes 4 panini.