Here is an easy panini (sandwich). In the classic style, it's deep fried, but that's a difficult sell now.
Cut the crust off of four thick slices of bread (pain de mie, Pullman, or Texas toast) Divide four oz of thin sliced fresh mozzarella in half and stack on two slices. grind a bit of black pepper over them, or if your feeling Italian, some red pepper flakes. Check the mozzarella before you use it. If it's the least bit sour, stop. Go to the deli. It never ceases to amaze me how far ahead some kitchens and stores receive their perishables. (yeah, that should be enough for the next three weeks)
Anyway, beat a large egg into 2/3 cup of milk and add S&P. Slice the sandwiches on a diagonal, and soak them in the mixture. (until moist, not soggy) Set them on a rack for a few minutes to let everything settle out. Pop them into a panini press on medium or grill on a flat-top or in a pan with a weight. Your looking for golden with the cheese just starting to melt. Serve with a tomato salad or just some olive oil for dipping
I know it's a lot of explaining for a fancy grilled cheese sandwich, but in practice you can send them over the rail quickly.
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