Sausage, Grapes and Gorgonzola Dolce

1 Italian sausage (4 ounces)

2 (6-inch) lengths of baguettes

2 ounces (6 tablespoons) Gorgonzola Dolce (see note) or other spreadable blue cheese

½ cup large red grapes (about 9 large grapes) cut into thin slices

Several teaspoons olive oil, if needed, for press or skillet

Using a sharp chef's knife, cut the sausage almost in half lengthwise, leaving both sides barely connected to each other. (This will keep it from curling while cooking.) Grill, broil or pan-fry the "butterflied" sausage until cooked through. Transfer to a paper-towel lined plate to drain.

Heat a panini press according to the manufacturer's instructions, or heat a large, heavy iron or nonstick skillet.

Slice the baguettes in half lengthwise and spread half the cheese on the bottom half of each baguette. Divide the grape slices and place them on top of the cheese, lightly pressing so they stay put. Place a sausage half, flat side down, on top of the grapes. Top with the remaining bread.

If using a skillet, brush it lightly with some oil. (Follow the manufacturer's instructions on oiling, or not oiling, your press.) Place the sandwiches on the hot surface and, if using a press, lower the top and cook 4-7 minutes. If using a skillet, brush the top of the sandwich lightly with oil, and press down on the top with another skillet or a spatula. When the bottom is brown, turn and press and cook some more; it will probably take 8-12 minutes total. Serve immediately.

Serves two.

Cook's note: Also sold as Dolcelatte, this creamy cheese is sold in specialty stores.

"Panini Express" by Daniel Leader and Lauren Chattman (2008 Taunton Press, $18.95)