Italian Panino with Radicchio, Speck and Brie

Method

1. Cut the radicchio into slices. Remove the core if desired.
2. For the hot version: Place some of the radicchio slices on a preheated grill pan (or griddle) without oil. Season with a little salt. Grill until soft, turning once. Remove and cut into smaller pieces.
3. Season the grilled radicchio pieces with extra virgin olive oil and balsamic vinegar. Toss to coat.
4. For the cold version: Place the remaining raw radicchio slices in a bowl. Season with salt, extra virgin olive oil, and balsamic vinegar. Toss.
5. Assemble the hot sandwich: Cut a bread roll in half. Layer on the bottom half: brie (with rind), speck, and grilled seasoned radicchio. Close with the top half.
6. Place the assembled hot sandwich on the grill pan and press down. Grill until the bread is toasted and the cheese is slightly melted, turning once if needed.
7. Assemble the cold sandwich: Cut another bread roll in half. Layer on the bottom half: raw radicchio salad, then speck, then brie. Close with the top half. Serve immediately without grilling.