I bought a focaccia at the Union Square farmers' market Monday on my day off, and last night Todd and I had some pretty good pressed sandwiches with some of the leftovers from our feast on Sunday. Todd had mozzarella, roasted pepper and proscuitto, and I had eggplant, squash, mozzarella and proscuitto.

I wasn't sure it would work, but the focaccia got really crisp and thin. I heated my cast-iron round grill pan for a while (cast-iron is a slow conductor of heat, I've heard, so I knew it would hold the heat for long enough to cook the sandwiches). Then I heated my round nonstick skillet, put the sandwiches in, topped them with the hot cast-iron pan and pressed down to compress the sandwiches. The cast-iron pan fit perfectly inside the other pan and both the top and bottom of the sandwiches got toasted at once.