The two flavors in this panini sway and dip to an unheard tune, rhapsodizing in a whirl of tender cheese and crunchy walnuts, striking a balance of luxurious richness without stepping into overly fatty territory. I made this dish once on its own, and another time with tart, thinly sliced Granny Smith apples. Both version sang as my supper. Kids and adults will enjoy this recipe, much like they will enjoy the entire book. From The Ultimate Panini Press Cookbook, by Kathy Strahs. Reprinted with permission. Yield: 4 panini.