Remember that mozzarella roll we made for the dinner party?

It was like a jellyroll of cheese, sun-dried tomatoes, and basil. It struck us that it would make the perfect filling for a paninni. So I picked up some nice bread, sliced up the roll, and laid it out between slices of bread and grilled it to perfection.

Why was this idea so great? Because when you usually make paninni, the filling is layered. The cheese melts but doesn’t always/usually bind everything together. With the roll, the various bits of filling are more or less evenly distributed. Most significantly the cheese is everywhere. Omnipresent cheese … mmmmm.

Anyway, it turned out very well. Ya, I know, this is the internet … pic or it didn’t happen. So here you are: