Extra-sharp Cheddar or fontina cheese
8 slices sandwich bread – Bay Bread Multigrain or sourdough
Cut ¼ -inch thick slabs of cheese and cover one side of four bread slices. Cover with remaining bread slices and butter lightly. Grill the sandwiches in a panini maker until golden brown and heated through, about 4 minutes. Open sandwich and fill with 2-3 tablespoons of the jam, cut in half and serve immediately.
Skillet version: Place four 15-ounce cans and a medium skillet by the stove. Heat 1 teaspoon canola oil in another skillet over medium heat. Place 2 sandwiches in the pan. Place the medium skillet on top of the sandwiches, then weight it down with the cans. Cook the sandwiches until golden on one side, about 2 minutes. Reduce heat to medium-low, flip the sandwiches, replace the top skillet and cans, and cook until the second side is golden, 1 to 3 minutes more. Repeat with another 1 teaspoon oil and the remaining 2 sandwiches.
4 cups halved pitted fresh sweet cherries or thawed and drained frozen whole cherries
1/2 cup orange juice
1 tablespoon chopped fresh thyme or 1/2 teaspoon dried
1/2 teaspoon paprika
1/4 teaspoon salt
Preheat oven to 450ºF. Combine cherries, orange juice, thyme, paprika and salt in a 9-by-13-inch baking pan. Roast, stirring 3 or 4 times, until the cherries start to break down and the liquid has thickened, 35 to 45 minutes.