I've had my eye on a heavy-duty, shiny-new panini press. It rings at $90.00, which is far less expensive than the restaurant quality model I'd prefer. Moreover, as I explained to Richard, any sandwich tastes better when pressed together and grilled. As he pointed out to me, my "shiny new" sorbet maker, now collecting dust in the garage, was used maybe a half dozen times experimenting with herb-infused sorbets.

Calculator in hand, he noted my sorbet maker purchase added an additional $15.00 to each sorbet recipe. If I make even 15 panini before the inevitable garage exile, that would add an additional $6.00 to each grilled panini.

My issue is storage space. I vowed not to purchase any new kitchen "toys" unless I donated a like "toy" to Purple Heart. Forget about sacrificing the sorbet maker. Those sorbets were marvelous and I plan to make them again ... one day. Maybe the apple peeler should go, the one that must be affixed with a crank to the counter. I generally find a simple paring knife faster. But apple season is here and you never know.

Mom's egg poaching apparatus is a waste. But it was mom's so no-can-do. Then I spy the bread machine. Vindication for bad bread, justification for a new toy! I'll call Purple Heart tomorrow. But in the meantime, I want pressed sandwiches now. I could use the bricks from Saturday's bricked chicken dinnerFeed. But I think I'll borrow some weights from Richard's workout room, instead.

This is the ultimate grilled cheese sandwich! Tonight's grilled cheese is made from fresh mozzarella made at the Tecumseh Boulevard Cheese Store. You don't have to drive to Tecumseh, they sell their cheese Saturdays at the Ann Arbor and Saline Farmers Market. I've purchased locally made fresh mozzarella from Serra and Zingerman's for past recipes and they are delicious as well. They all have subtle differences in flavor, texture and moisture content. I used a frozen pesto cube from last Tuesday night's dinnerFeed and plucked tomatoes from the vine.

When Richard saw my creative version of a panini press using his weights, his left eye twitched. He inquired if the store was still open so we could purchase a panini press after all. But I've reconsidered; I like the way his weights flatten grilled sandwiches.

Yield: 2 hefty sandwiches Time: 20 minutes Cost: $7.50 (using premium products)

Ingredients

4 slices thickly-cut bread, sour dough or Italian style 1 ball fresh mozzarella (apx. 1#), cut into 1/4-inch slices 6 slices tomato 2 tablespoon prepared pesto, I used 1 frozen pesto cube from 2 tablespoons mayonnaise, I prefer homemade or Hellman's 2 tablespoons extra-virgin olive oil

Directions

1. If you have a panini press, turn it on to warm up; otherwise, set a skillet over medium heat. 2.Combine pesto and mayonnaise. Assemble sandwich by spreading insides of bread slices with pesto. Arrange a layer of sliced tomato and season with kosher salt and freshly ground pepper. Layer the mozzarella slices over the top and then place another piece of bread on top to make the sandwich. 3. Drizzle olive oil over skillet's surface and place sandwiches on the hot skillet or panini press. If using a skillet, place weights, bricks or another heavy skillet over the top to form a "press". Turn after 2 to 3 minutes and replace weight(s). The sandwich is ready when golden brown and mozzarella has melted around the edges.