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A delicious Italian sandwich Panini with Gorgonzola and Greens 1/2 cup each: escarole, endive and radicchio leaves, thinly sliced 1 tablespoons extra virgin olive oil 2 teaspoons imported red wine vinegar Salt and freshly ground black pepper 4 slices crusty country bread, white or mild whole wheat 2 ounces Gorgonzola, softened at room temperature Place the greens in a small bowl and dress with oil, vinegar, and salt and pepper to taste. (Remember Gorgonzola is salty so go easy on the salt.) Toss well. Spread 2 slices of bread with Gorgonzola. Top with greens and drizzle with any dressing left in the bowl. Cover with the remaining bread and press down lightly. Makes 2 panini.