Sometimes putting a little bit of sweetness beside a piece of Gorgonzola can tilt an uneasy eater’s attitude in favor of this blistering blue cheese. This sandwich includes a drizzle of honey over the melting cheese to achieve that end. I prefer to make this grilled cheese with the more pungent Gorgonzola Piccante, which gives a sharper bite because it’s aged. But the milder Gorgonzola Dolce yields a gentler Panini should that be what your audience requires. The piccante is typically a bit drier than the dolce, so I allow it to sit a bit longer as a sandwich before cutting it, just to make sure the cheese has a change to fuse the ham and bread together adequately. I serve these sandwiches with fresh figs in the fall, Bosc pears in the winter or sweet cherries in June.

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