16 thin slices (6 ozs) Provolone or mozzarella cheese
8 large slices rustic or sourdough bread
1/2 cup olive salad, drained or olive tapenade
8 thin slices (6 ozs) deli smoked ham
8 thin slices (6ozs) mortadella or bologna
8 thin slices (4 ozs) Genoa salami
Brush both sides of bread lightly with butter. Layer 4 slices cheese over four of the slices of bread; top with olive salad, ham, mortadella, salami, remaining cheese and bread. Cook sandwiches in a preheated panini maker until golden brown and cheese is melted, about 3 minutes.
Note: Sandwiches may be cooked in a preheated ridged grill pan or skillet over medium heat. Place a heavy skillet on top of the sandwiches to flatten; cook 3 to 4 minutes or until golden brown and cheese is melted.
Makes 4 sandwiches.
3 cups corn chips
1/2 cups chopped onion
1 cup shredded cheddar cheese
16 oz chili
Layer two cups corn chips, onion, 1/2 cup cheese and pre-heated chili in 1 qt casserole dish; top with remaining cup of corn chips. Bake in preheated 375 degree oven for 10 minutes. Top with remaining 1/2 cup cheese and bake for 5 additional minutes.
Makes 3 to 4 servings.