This recipe is a variation of two classics: the caprese sandwich & Rhodes' flatbread. It's the perfect way to cook up Rhodes when you don't want to heat up the kitchen. The Rhodes flatbread recipe uses the grill to cook the flatbread, but I don't own one. I do own a grooved panini press, though! In less than 20 minutes I had one of the most divine sandwiches I've ever had. My taste-buds are still ringing from this tasty open-faced delight. INGREDIENTS (per open faced sandwich)

• 4 cucumber slices
• 2-4 tomato slices
• 2-3 slices fresh mozzarella
• sprig of fresh basil
• 1-2 teaspoon olive oil
• a pinch (or three) of coarse salt & garlic
• teaspoon balsamic vinegar
• 1 Rhodes roll, thawed

Thaw your Rhodes roll(s) to room temperature by placing them on the counter for about 20-30 minutes. Alternatively you can defrost them in the microwave using your defrost feature (times may vary by microwave). Add salt & garlic to olive oil & let sit for a few minutes. Preheat your panini press. Roll out your dough with a rolling pin or by hand to make a 4-6 inch disc. Generously cover both sides with oil mixture. Let the dough rest while the panini grill heats up. You'll want to have it at the highest setting for optimal browning. Place the dough on the hot grill, but DON'T CLOSE THE LID. Cook bread about 5 minutes on each side or until browned & crispy. Add a touch more olive oil, salt & garlic, then top the bread with mozzarella, cucumbers, tomatoes & basil. Sprinkle balsamic vinegar on top to taste. Serve. This bread tasted a lot like Indian Naan bread (my favorite), but without all of the work of making the dough! This is now my new go-to dinner for those evenings where baking isn't a motivation. Additionally, I'm going to be experimenting with different toppings: chicken, pulled pork, sliced steak. Really the possibilities are endless!