Ingredients (4)

For the raddichio:

1	medium head radicchio, cut in half through the core
3 tbsp	extra-virgin olive oil, plus extra to drizzle
1 tbsp	balsamic vinegar
2	branches fresh rosemary, picked in 20 small sprigs
1/2 tsp	kosher salt

For the sandwich:

4	slices walnut, white, or whole-wheat sourdough bread
1 cup	Gorgonzola
3 tbsp	honey, preferably buckwheat or chestnut
2 cups	(8 Oz) walnut halves, leave 8 halves whole and coarsely chop remainder
1	bunch chives, minced

Instructions

1. To roast radicchio, adjust oven rack to middle position and preheat oven to 400 F.
2. Cut each radicchio half into 5 wedges.
3. In a cast-iron or ovenproof 10-inch skillet, combine 2 tablespoons olive oil and 2 tablespoons vinegar. Arrange wedges in skillet in a concentric circle, and place a small piece of rosemary under and on top of each wedge. Drizzle remaining oil and vinegar and sprinkle with salt.
4. Cover with plastic wrap and then foil and roast in oven for 10-15 minutes.
5. Remove foil, puncture plastic to allow steam to escape, then remove.
6. Cook radicchio on stovetop about 5 minutes over medium heat to caramelize slightly, being careful not to burn, then coarsely chop.
7. Meanwhile, put walnuts in a dry pan, toast for about 5 minutes, shaking often until fragrant.
8. To assemble sandwiches, grill bread in a panini maker or on stovetop. Place slices on serving plates.
9. Spread an uneven layer of Gorgonzola over each slice of bread, and spoon about 2 teaspoons of honey over cheese.
10. Scatter about 1⁄4 cup chopped walnuts over each slice, and evenly distribute radicchio, leaving a border of Gorgonzola around the edge. Sprinkle sandwiches with chives, and place 2 toasted walnut halves overlapping in the centre of each.

Excerpted from Nancy Silverton's Sandwich Book by Nancy Silverton, with Teri Gelber Copyright © 2002 by Nancy Silverton, with Teri Gelber. Excerpted by permission of Knopf, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced .

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