Grilled Sandwiches

I would just like to remind everyone that I am not a food photographer, I kind of suck at it actually. Hopefully in the far future I can pick up some mad camera skills, as well as a mad new camera.

I am a sandwich fanatic, I LOVE them, and the bigger and more outrageous they are, the better! One of the things on my wish list is a panini press, because I love gooey hot sandwiches, the kind full of melty cheese, spicy meats, and yummy veggies. Mmmm. But, since I don't have a panini press yet, I've had to be a little creative with my sandwiches. And they aren't bad at all!

1. My favorite bread for the grilled sandwich is french bread, that I usually hollow out. That way the bulk of your sandwich isn't lost in a world of bread, and your sandwich comes out crustier.

2. I spread mayo and mustard on each side, as well as a red wine vinegar, or italian dressing for an extra zing. Then I load full of toppings such as ham, salami, pepperoni, turkey, red onion, tomato, baby spinach, cheddar and provolone cheese.

3. Carefully put sandwich together and cut in half if necessary. Place sandwich on skillet, preferably a long electric skillet if you have one. Press sandwich together and use a second skillet or heavy pan to set on top of sandwich to keep firmly pressed.

4. Once one side is brown, warm and crispy, flip, and cook opposite side. Be sure that cheeses are melted and veggies have wilted.

5. Slice and serve immediately.

If you aren't as interested in having a crispy sandwich, you can wrap it in foil and bake it in the oven at 375 for about twenty minutes. Keep it wrapped in foil and it will stay warm for a while, for things like picnics!