Panini with Gorgonzola and Greens

Ingredients

½ cup each thinly sliced escarole, endive, and radicchio

1 tablespoon extra-virgin olive oil

2 teaspoons imported red wine vinegar

Salt and freshly ground black pepper

4 slices crusty country

26 bread, white or mild whole wheat

2 ounces Gorgonzola, softened at room temperature

Directions

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 of bread with Gorgonzola. Top with the greens and drizzle with any dressing left in the bowl. Cover with the remaining bread and press down lightly.