This easy recipe combines three quintessentially Italian foods into a satisfying sandwich. Gorgonzola dolce is a creamy, mild, spreadable version of the famously pungent blue cheese.
Use a sharp chef's knife to cut the sausage almost in half lengthwise, leaving the two halves just barely attached to each other. Grill, broil, or pan-fry the "butterflied" sausage until cooked through. Transfer to a paper towel-lined plate to drain.
Heat a panini or sandwich press according to the manufacturer's instructions.
Slice the baguette pieces in half lengthwise and spread some cheese on the bottom half of each baguette. Lightly press the grape slices into the cheese so they'll stay put. Place a sausage half, flat side down, on top of the grapes. Top each sandwich with the top half of the baguette.
Put the sandwiches on the press, pull the top down, and cook until they are browned and crisp, 4 to 7 minutes, depending on how hot your machine is. Carefully remove from the press and serve immediately.
Serve with Sautéed Fennel & Red Onion with Arugula on the side.
Photo: Ellen Silverman