Real prosciutto is scrumptious, but you can substitute other kinds of ham if you like. Thickly sliced country bread can also be used instead of focaccia.

Prep Time: Prep Time 5 minutes, plus 10 minutes to heat grill: 6 minutes, servings: 4
Ingredients
4 pieces focaccia, cut in half horizontally
Olive oil for brushing
2 ounces prepared sun-dried tomato pesto
8 ounces fontina cheese, sliced
8 thin slices prosciutto
2 bricks wrapped in foil, or other suitable weight
Directions
1. Prepare enough coals for a medium-hot charcoal fire, or preheat gas grill on medium-high for 10 minutes with lid closed.
2. Meanwhile, the kids can brush the outside of all 8 pieces of the focaccia with olive oil. Then have them lightly brush the inside of 4 of the pieces with oil and spread a thin layer of pesto on the inside of the other 4 pieces.
3. On 4 of the focaccia pieces, have kids place 1 slice cheese, 2 slices prosciutto, then 1 more slice cheese. Let kids top with remaining focaccia pieces.
4. Place panini on heated grill and weigh them down with bricks—1 brick should work for 2 panini. Grill for about 3 minutes, making sure the bottom doesn’t burn. (And yes, some cheese may ooze out!) Carefully turn the panini over, place the bricks back on top of them and grill for about 3 minutes more. Cut each panini in half and serve immediately.

Prep Time: Prep Time 5 minutes, plus 10 minutes to heat grill: 6 minutes, servings: 4

Ingredients

4 pieces focaccia, cut in half horizontally

Olive oil for brushing

2 ounces prepared sun-dried tomato pesto

8 ounces fontina cheese, sliced

8 thin slices prosciutto

2 bricks wrapped in foil, or other suitable weight

Directions

1. Prepare enough coals for a medium-hot charcoal fire, or preheat gas grill on medium-high for 10 minutes with lid closed.

2. Meanwhile, the kids can brush the outside of all 8 pieces of the focaccia with olive oil. Then have them lightly brush the inside of 4 of the pieces with oil and spread a thin layer of pesto on the inside of the other 4 pieces.

3. On 4 of the focaccia pieces, have kids place 1 slice cheese, 2 slices prosciutto, then 1 more slice cheese. Let kids top with remaining focaccia pieces.

4. Place panini on heated grill and weigh them down with bricks—1 brick should work for 2 panini. Grill for about 3 minutes, making sure the bottom doesn’t burn. (And yes, some cheese may ooze out!) Carefully turn the panini over, place the bricks back on top of them and grill for about 3 minutes more. Cut each panini in half and serve immediately.

You and your man will enjoy cooking al fresco together when you’re armed with these quick and easy recipes from Bob Sloan’s Dad’s Awesome Grilling Book. Author of the best selling Dad’s Own Cookbook, Sloan brings the action outdoors, dishing up mouthwatering dishes like Roasted Corn with Chipotle Butter and Salmon with Mango Salsa.

Excerpted from Dad’s Awesome Grilling Book, by Bob Sloan, published by Chronicle Books, copyright © 2009.