Ingredients

• 4 Havarti cheese slices
• 4 Swiss cheese slices
• 4 Sourdough bread slices (1/2 inch thick)
• 2 tbsp. Butter, melted
• 1/2 tsp. Finely chopped fresh rosemary (or 1/8 tsp., 0.5 mL, dried, crushed)
• Cayenne pepper, sprinkle
• Salt, sprinkle
• Pepper, sprinkle
• 2 tbsp. Grated Parmesan cheese

Directions

1. Arrange havarti and Swiss cheese on 2 bread slices. Cover with remaining bread slices.
2. Combine next 5 ingredients in small bowl. Brush 1 tbsp. over tops of sandwiches.
3. Sprinkle with 1 tbsp. Parmesan cheese. Press down lightly. Preheat barbecue to medium. Place sandwiches on greased grill, cheese-side down. Place a baking sheet with bricks or heavy weights over sandwiches. Close lid. Cook for about 3 minutes until golden. Brush tops of sandwiches with remaining butter mixture. Sprinkle with remaining Parmesan cheese. Press down lightly. Turn. Place baking sheet with weight over sandwiches. Close lid. Cook for about 3 minutes until cheese is melted and bread is golden. Transfer to cutting board. Cut each sandwich in half. Makes 4 panini.

Source: Everyday Barbecuing by Jean Pare