The two flavors in this panini sway and dip to an unheard tune, rhapsodizing in a whirl of tender cheese and crunchy walnuts, striking a balance of luxurious richness without stepping into overly fatty territory. I made this dish once on its own, and another time with tart, thinly sliced Granny Smith apples. Both version sang as my supper. Kids and adults will enjoy this recipe, much like they will enjoy the entire book. From The Ultimate Panini Press Cookbook, by Kathy Strahs. Reprinted with permission. Yield: 4 panini.
Prep Time 5minutes
Cook Time 10minutes
Total Time 15minutes
Author Kathy Strahs
1/4cupfinely chopped walnuts
4tablespoons(1/2 stick) butter, at room temperature
8slicesrustic white breadsliced from a dense bakery loaf
8ouncesaged sharp cheddar cheesethinly sliced
Heat the panini press to medium-high heat.
In a small bowl, mix the chopped walnuts, butter, and honey until it’s well combined.
For each sandwich: Spread a layer of honey-walnut butter on two slices of bread. Flip over one slice of bread and top the other side with cheese. Close the sandwich with the other slice of bread, buttered side up.
Grill two panini at a time, with the lid closed, until the cheese is melted and the bread is toasted, 4 to 5 minutes.