Panini Recipe

Prepare bread

Slice the ciabatta (or focaccia) horizontally so you have two sandwich halves. If your loaf is one large piece, cut into two equal sandwich portions. Lightly toast cut sides in a warm skillet or toaster for 1–2 minutes to prevent sogginess.

In a small bowl, combine the softened butter, mayonnaise and Dijon mustard until smooth. Spread butter mixture thinly on the outer faces of both bread halves (this side will contact the grill). On the inner faces, spread a thin layer of mayonnaise or extra mustard if desired.

Layer the bottom half of each sandwich with 4 slices of ham (or turkey). If using prosciutto, add 2 slices now. Arrange cheese slices evenly over the meat, covering most of the surface to ensure even melting.

Place tomato slices on top of the cheese, distributing evenly. Add roasted red pepper slices and a small handful (about 1/4 cup) of spinach or arugula. Season the tomato with a pinch of salt and a grind of black pepper. Top with remaining meat or prosciutto if using, then place the top half of the bread.

Preheat and oil

Preheat a panini press, grill pan or heavy skillet over medium heat. Brush the outside (butter-spread) faces of the sandwich with a little olive oil or a light smear of additional butter to encourage browning.

Grill

If using a panini press: place sandwich in the press and cook for 3–5 minutes until the bread is golden brown and the cheese is fully melted. If using a grill pan or skillet: place sandwich in the hot pan and weigh down with a heavy skillet or foil-wrapped brick to press. Cook for 3–4 minutes per side, flipping once, until bread is crisp and cheese melted. Reduce heat slightly if bread is browning too fast before the cheese melts.

Remove the sandwich to a cutting board and let rest 1 minute. Slice in half diagonally, serve immediately.