I’m writing this on 4 July based on photos. I wanted to use up the cannellini bean salad from the 15th, and made a panino (then split in two for D and me) to have with it.
Looks like this is the time I just used a slab of roasted red pepper on the sandwich, instead of the frozen/defrosted red pepper puree I usually use. Also a pesto cube, and I think a layer of Fontina Valle d’Aosta from The Cheese Board, probably the best cheese you can use for panini.
The wine is one we had before, “Toscana” 2009 from Bere. Liked it, but nothing earthshaking. I think we got this at the Bowl.