August is Panini Month. That’s right. Panini Month. When I learned about this from @Foodimentary on Twitter, I nearly fainted from excitement.

I love panini. But not just any ‘ol panini. I particularly love the panini I build from scratch in my very own kitchen.

The absolute best wedding gift we received when we got married was our Krups Panini Maker (thanks, Dianne and Jay!). I think we used it every week for at least the first year of our marriage. We made savory panini with prosciutto or with brie and apples, and sweet panini with nutella and bananas.

Brides, if you have not already added a panini grill to your registry, do so immediately. Do not pass go. Do not collect $200. Just add it!

One of the things I love about a panini grill is that it begs for creativity, inviting you to find the absolute best combination of bread, ingredients, and condiments for that perfect sandwich creation. And, it’s interactive. My husband even brings our panini grill into work for occasional “Panini Fridays” with his team at the office.

So, knowing it was Panini Month, I thought it only right to celebrate with a nice panini and soup lunch this past weekend. For my panini creation, I chose to pile on a few of my favorite ingredients:  Cowgirl Creamery Mt Tam Triple Cream cheese, thinly sliced Granny Smith apples, and baby spinach — all set between two slices of fresh French bread from Cenan’s Bakery in Vienna.

To accompany the panini, we made Onion Soup from Julia Child’s Mastering the Art of French Cooking and served them both on a panini plate.

Happy Panini Month, everyone!