Ham & Swiss Panini Recipe

Slice and sweat onion

Thinly slice the red onion into rings or half-rings. Place in a small bowl and cover with cold water for 5 minutes to reduce sharpness, then drain and pat dry.

Slice tomato

Cut the tomato into 1/4-inch (6 mm) slices. Lay slices on a paper towel and lightly season both sides with the indicated salt and pepper; set aside.

Prepare focaccia

If using a whole piece of focaccia (about 8 oz per sandwich), slice it horizontally into two even slabs about 1/2 to 3/4-inch thick. If using smaller pieces, assemble one sandwich per set of focaccia pieces.

In a small bowl, combine the softened unsalted butter, minced garlic (or pressed), chopped parsley, 1/8 tsp salt and 1/16 tsp black pepper. Mash with a fork until smooth and homogenous. Reserve.

Spread about 1 1/2 tablespoons of mayonnaise evenly on the interior surface of the top focaccia slab.

On the bottom slab, thinly and evenly layer 4 oz (half the ham amount listed) of sliced deli ham leaving a small border. Top the ham with 3 oz (half) of Swiss cheese slices, arranging to cover the ham.

Place tomato slices over the cheese in a single layer (use entire tomato). Scatter the drained red onion evenly over the tomato.

Top with the remaining ham and remaining Swiss cheese. Close the sandwich with the mayo-spread top slab of focaccia.

Preheat a panini press or heavy skillet/griddle over medium heat. If using a skillet, place a second heavy pan or a foil-wrapped brick on top for pressing.

Spread the prepared garlic butter (about 1/2 tablespoon per exterior face) evenly on the outside top and bottom surfaces of the assembled focaccia. If desired, lightly brush 1 tsp olive oil on each face instead of or in addition to butter for extra crisping.

Place the sandwich on the preheated press or skillet. Close press or place weight on top. Cook 3 to 5 minutes, checking after 3 minutes — you want the focaccia golden-brown and the Swiss melted. If using a skillet, cook 2–3 minutes per side, pressing down intermittently, until cheese is melted and bread is crisp.

Remove sandwich from heat and let rest 1 minute. Slice in half on the diagonal and serve immediately.