Sausage, Grapes, and Gorgonola Dolce Sandwich

 

                    Butterflying the sausage and then placing it in one long piece on a piece of baguette ensures that it won't slide out of the sandwich.

Makes 2 sandwiches

• One 4-ounces Italian sausage
• Two 6-inch lengths Baguette
• 3 ounces Gorgonzola Dolce or other spreadable blue cheese
• 9 large grapes, cut into thin slices

1. Use a sharp Chef's knife to cut the sausage almost in half lengthwise, leaving the two halves just barely attached to each other.
2. Gril, broil or pan-fry the butterflied sausage until cook through ; transer to a paper towel-lined plate to drain.
3. Heat a panini or sandwich press according to the manufacturer's instructions.
4. Slice the baguette pieces in half lengthwise and spread some cheese on the bottom half of each baguette.
5. Lightly press the grape slices into the cheese so they'll stay put ; place a sausage half, flat side down, on top of the grapes.
6. Top each sandwich ith the top half of the baguette.
7. Put the sandwiches on the press, pull the top down, and cook until they are browned and crisp, 4 to 7 minutes, depending on how hot your machine is.
8. Carefully remove from the press and serve immediately.

BON APPÉÉÉÉÉÉÉÉÉTIT

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