I hardly ever follow a recipe exactly. (I just don't have the attention span.) However, I constantly gather ideas from cookbooks and magazines. I found this great little magazine at the supermarket called La Cucina Italiana. The photos are beautiful, and it drew me in with an in-depth article about porcini mushrooms and and another on panini sandwiches.
Anyway, I ended up making one of the wonderful panini sandwiches after returning home from the farmer's market on Saturday. The recipe happens to be online HERE. I used nearly all local ingredients: Paul & Angela's eggs, Sherry's wonderful baguette, Whitton Farms' new potatoes, zucchini, and Gracious Garden's sweet basil. What did I do differently? I grilled the inside of the bread in olive oil for extra crispness, I did not grill the cheese, and I used mozz instead of whatever hard-to-find cheese they suggest. I served it with roasted rosemary new potatoes.