We picked up a cast iron panini press from craigslist (all clad, brand new; it is two independent pieces, a base and a lid), and it has become one of our favorite toys. Panini are simple, infinitely variable, and easy to prepare. We have a basic set, and vary the meat.

Basic:

•  Chiabatta Rolls from a decent bakery/store (we have Bianchini’s; they have excellent breads); first, lightly brown the chiabatta rolls in the panini press, then rub the bread with a clove of garlic;
• Assemble the sandwiches with Dijon mustard, mayonnaise, tomato, mozzarella, avocado, and anything else you want (i.e. purple onion, basil);
• For meat: good prosciutto is fantastic; I like prosciutto and Black Forrest ham; also good is rare roast beef (with a touch of horse-radish) and ham; strong meats seem to lend themselves to panini;
• Place back in the panini press and cook until golden brown, and the mozzarella is melted.

Fantastic.