Ingredients
Scale
For the roasted grapes:
- 1 lb. red seedless grapes, cleaned and stems removed
- 1 Tbsp. olive oil
- 1 Tbsp. honey
- ¼ tsp. thyme leaves
- ½ tsp. kosher salt
- Freshly cracked black pepper
For the sandwich:
- 4 slices of sourdough bread
- 4 Tbsp. butter, room temperature
- 6 oz. cheddar or your favorite cheese
- Optional: sliced deli meat (prosciutto, salami, turkey, ham), leafy greens (arugula, spinach)
Instructions
- For the roasted grapes, heat the oven to 400F. Add all of the ingredients to a baking sheet and toss to combine. Roast for 20 minutes, tossing halfway through.
- For the panini, generously butter one side of each slice of bread. Place a slice of bread on a plate, buttered side down, then stack with layers of cheese and roasted grapes, plus deli meats and leafy greens if using. Top with remaining slice of bread, buttered side up.
- Place sandwich in a panini press and cook until golden brown on both sides. If cooking on the stovetop, heat a grill pan over medium heat. Place both sandwiches in the pan then put a heavy piece of cookware (like a cast-iron pan) on top to press the panini down. Cook for 2 to 3 minutes on the first side, flip and continue to cook for another 2 to 3 minutes until both sides are golden brown.
- Slice paninis in half and serve immediately.