Do you really need a cookbook for making panini? Probably not. But some of the ideas in this cookbook are for combinations of toppings and ingredients that might not occur to you. This is far from the inventive category, but it works for a quick weeknight supper or a weekend lunch.
Salami and Fontina croissants
Adapted from "200 Best Panini Recipes" by Tiffany Collins
Ingredients
2 croissants, split
Dijon mustard
2 ounces fontina, sliced
2 ounces thinly sliced salami
1/2 cup arugula
1/4 cup grated Parmesan
Method
Spread insides of croissants with Dijon mustard. Top with fontina, salami, arugula and Parmesan. Grill in panini press until golden and cheese is melty. (Or grill in a grill pan about 4 minutes a side if you don't have a panini press.)
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