Panini with Gorgonzola and Greens

Ingredients: 1/2 cup each thinly sliced escarole, endive, and radicchio, 1 teaspoon extr-virgin olive oil, 2 teaspoons imported red wine vinegar, Salt and freshly ground black pepper, 4 slices crusty country bread, white or mild whole wheat, and 2 ounces Gorgonzola, softened at room temperature.

Here, a salad of greens, Gorgonzola, croutons, and dressing is transformed into a panino.

The recipe calls for a combination of endive, escarole, and radicchio, but you can use any mix of crisp, tangy salad greens. Dressed with olive oil and vinegar, the greens top bread spread with Gorgonzola.

Look for imported dolce latte Gorgonzola; it is buttery, creamy, and a little funky all at the same time.

Place the greens in a small bowl and dress with the oil, vinegar, and salt and pepper to taste. Remember that the Gorgonzola is salty, so go easy on the salt. Toss well.

Spread 2 slices fo bread with Gorgonzola. Top with the greens and drizzle with any dressing left in the bowl. Cover the remaining bread and press down lightly.

Makes 2 panini.