Chef Rob Evans creates exalted food at Hugo's in Portland, Maine (where he was named an F&W Best New Chef 2004), but he's also a sandwich master. At his sandwich shop, Duckfat, he makes a splendid dessert panino with brioche, strawberry jam and mascarpone, a delicate spreadable cow's-milk cheese. Evans pairs the panino with a superthick milk shake that blends ice cream with custardy creme anglaise sauce. He usually pairs these panini with vanilla shakes, but strawberry is equally delicious.
According to Jason Denton, owner of the Italian wine bar 'ino, the secret to perfect panini is not overcooking the bread, which makes it too brittle. He recommends using a sandwich press or following the method here.