Chris' Favorite Panini (1)

- 1/2 pear or firm small apple, very thinly sliced
- brie cheese (or, as you'll notice, sharp cheddar is a generally acceptable substitute in our sandwiches, though in this case, it may be too strong. I suggest gruyere otherwise)
- 1/2 t herbs de provence
- red onion, very thinly sliced
- spinach (optional)
- olive oil
- black pepper and salt, to taste
- ww bread (2 slices, thin to medium. Thin enough they toast easily, but thick enough that they don't fall apart. It's a delicate balance)
- tiny drizzle of balsamic vinegar (unless you're Zach or some one else who doesn't want to use it. Just use a few drops though, if you do, because otherwise it will overpower the herbs)

For one sandwich:
Brush one side of bread with olive oil (if you don't have a chef's brush, I suggest using a flexible rubber spatula. It works pretty well). Place oil-side down in heavy cast iron pan (heat on med high). Layer cheese, and sprinkle herbs, salt and pepper. Then add onions (important to add them right next to the cheese so they melt in and don't fall out) and then thinly sliced pear or apple (and spinach and balsamic, if using). Oil the other side of the bread, and make a sandwich. Press down on the sandwich firmly, either with a heavy duty metal spatula, or another clean, heavy item that won't get ruined when it's hot or oily (like another heavy pan). Continue pressing down (or, if you have another heavy pan on top, just leave it) for about 2 minutes (time will vary, depending on your equipment) until the underside is toasty and the cheese is almost melty. Then flip it over and repeat. It won't take as long on the second side, so be careful. It's done when both sides are toasty and cheese is melty. Cut in half and eat with a delicious salad.

Or just use a panini press, you lucky bastard.