Ham, Gruyere, Honey, and Red Onion Panini
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Sandy Gluck
Gruyere is a pungent type of Swiss cheese. If you can't find it, substitute your favorite Swiss cheese or another melting cheese such as Muenster.
- 1 ciabatta roll, 6 to 7 inches long, split horizontally
- 1 tablespoon butter, room temperature
- 2 ounces sliced Gruyere cheese
- 2 ounces sliced ham
- 3 slices red onion
- 1 1/2 teaspoons honey
- 4 slices bread and butter or dill pickle
- 1 teaspoon vegetable oil
- Brush each cut side of bread with butter. Top one side with half the cheese, ham, onion, honey, and pickle slices. Top with remaining cheese. Close sandwich, pressing tightly. Lightly oil outside of bread.
- If using a panini press: Place in press and close. Cook over medium-low heat for 4 minutes. Flip press over and cook 3 to 4 minutes longer or until bread is crisp and cheese has melted.
- If cooking without a press on top of the stove: Follow step one. Place panini in a small skillet, top with another skillet, and place a weight on top. Cook without turning over medium-low heat until bread is crisp and cheese has melted, 5 to 7 minutes.
- If cooking without a press in the oven: Preheat oven to 400. Follow step one. Place panini on a baking sheet, top with another baking sheet and an ovenproof weight (such as a heavy skillet). Bake without turning until bread is crisp and cheese has melted, 8 to 10 minutes.