This makes for a delicious, quick and easy summer meal with infinite possibilities for variation. I think Derek doubted whether a cheese and tomato sandwich really qualified as "dinner," but after the first bite, he was convinced. Since then, panini night has quickly become a weekly tradition. I've left out amounts on the recipe below because you can easily adjust it for however many sandwiches you are making. The key to this one is starting with high-quality ingredients - local tomatoes, basil from the garden, and most importantly, delicious crusty bread from a local bakery...
-onion, chopped finely
-slices of your favorite crusty bread
-grape tomatoes, halved
-fresh basil, torn
-brie cheese, thinly sliced
-salt and pepper
-> Saute onions and garlic in oil over medium heat until soft and translucent.
Layer onion-garlic mixture with tomatoes, basil, and brie on crusty bread. Drizzle with olive oil and season with salt and pepper. Brush outside of bread slices with olive oil as well. Cook until bread is golden and cheese is melted, either over medium heat in a skillet on the stove top, flipping once, or in a panini maker if you have one.
~*TIP: Use left-over grilled vegetables like eggplant and summer squash for another delicious alternative. Also feel free to switch up the cheese you use or add pancetta for extra flavor. *~