PG tested

• 2 tablespoons pine nuts
• 3 tablespoons extra-virgin olive oil
• 7 slices provolone cheese, divided
• Salt and freshly ground pepper, to taste
• 4 to 6 thin turkey slices
• 4 slices ciabatta bread (about 1/4- to 3/4-inch thick)
• 1 bunch baby arugula

Pulse pine nuts in blender to chop. Add the oil and 3 slices of cheese torn in small pieces and salt and pepper. Blend to form pesto.

Layer turkey, arugula and remaining cheese evenly over 2 slices of the bread.

Spread 3 tablespoons pesto over cheese. Top with bread slices and grill for 3 to 5 minutes or until golden brown.

Serves 2.

-- Jason Denton and Sargento Foods

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PG tested

• 2 small zucchini or yellow summer squash
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon crushed red chile pepper flakes
• Salt and freshly ground pepper, to taste
• 1 to 2 tablespoons chopped fresh mint leaves
• 2 ciabatta rolls
• 6 slices baby Swiss or aged Swiss cheese

Cut squash diagonally into 1/2-inch-thick slices. Toss with oil and chile flakes; season to taste with salt and freshly ground black pepper. Arrange in layer in preheated panini pan. Close press; cook 3 minutes or until squash is seared and tender.

Slice off the tops of the ciabatta rolls; save for another use. The rolls should now be 1-inch thick. Split the rolls horizontally. Turn bottom halves up and top with 2 slices cheese, squash mixture, mint and remaining 4 slices of cheese. Close sandwiches with top halves of ciabatta rolls. Brush lightly with additional olive oil, if desired.

Cook sandwiches in preheated panini maker or on gas grill for 4 to 5 minutes, turning once, until cheese is melted and bread is golden brown.

Serves 2.

-- Jason Denton and Sargento Foods

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PG tested

• 2 ciabatta rolls, split
• 1 tablespoon olive oil
• 2 tablespoons honey mustard
• 4 ounces roasted chicken breast, thinly sliced
• 1/2 cup baby spinach leaves
• 1/4 cup crumbled blue cheese
• 6 thin slices Granny Smith apple, unpeeled
• 4 slices thick-cut bacon, cooked crisp

Place rolls, cut side down. Brush crusts with olive oil. Turn rolls over and spread with mustard. On bottom halves, evenly layer chicken, spinach, blue cheese, apple and bacon. Cover with top halves and press gently to pack.

Place in grill, close top plate and cook until golden brown, 3 to 4 minutes.

Serves 2.

-- "200 Best Panini Recipes" by Tiffany Collins (Robert Rose, 2008. $24.95).

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PG tested

• 6-ounce can water-packed tuna (preferably albacore), drained
• 4 water-packed canned artichokes
• 2 tablespoons chopped roasted red bell pepper
• 2 tablespoons thinly sliced fresh basil
• 2 teaspoons chopped drained Nicoise olives (or any brined olives)
• 1 teaspoon drained capers
• 2 tablespoons mayonnaise
• 1 tablespoon freshly squeezed lemon juice
• Pinch salt and ground black pepper
• 2 hoagie buns, split
• 1 tablespoon olive oil
• 4 thin slices onion
• 4 thin slices tomato

Combine tuna, artichokes, red pepper, basil, olives, capers, mayonnaise, lemon juice, salt and pepper.

Place buns cut side down. Brush crusts with oil. Turn buns over; layer bottom halves of buns with tuna mixture, onion and tomato. Cover with top halves and press gently to pack.

Place sandwiches on grill, close the top plate and cook until golden brown, 3 to 4 minutes. Serve immediately.

Serves 2.

--"200 Best Panini Recipes" by Tiffany Collins (Robert Rose, 2008, $24.95).

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PG tested

• 2 ciabatta rolls, split
• 2 tablespoons olive oil, divided
• 1 clove garlic, halved
• 3 ounces mozzarella cheese, thinly sliced
• 6 thick slices tomato
• 1/2 cup baby spinach leaves
• Pinch salt and pepper

Brush both the cut and crust sides of roll with 1 tablespoon of the olive oil. Place crust side down, rub cut sides with garlic, discard cloves. On bottom halves, evenly layer with mozzarella, tomato and spinach. Sprinkle with salt and pepper and drizzle with remaining oil. Cover with top halves and press gently to pack.

Place in grill, close top plate and cook until golden brown, 3 to 4 minutes.

Serves 2.

-- "200 Best Panini Recipes" by Tiffany Collins (Robert Rose,

2008, $24.95).