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Bread and cheese have always been a seductive combination, but the Italians do it best with panini. These “little bread rolls” have become a category of sandwich par excellence, ubiquitous in cafés everywhere. The appeal comes from layering simple, quality ingredients—thinly sliced salami or prosciutto, melting cheeses such as mozzarella or fontina, flavor-packed pestos and spreads—on a hefty slab of focaccia or country bread. Smash it down with conviction on the press, and you’ve got a hot, delicious creation.