Ham & Cheese Panini Recipe

Make vinaigrette

In a small bowl or jar, combine 1 tablespoon extra-virgin olive oil, 1 teaspoon red wine vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning if needed.

Prep bread

Place two slices of sourdough (or ciabatta) on a clean work surface. Lightly butter the outer faces of both slices (or brush with olive oil) so they will crisp when grilled.

Layer sandwich

On the unbuttered side of one bread slice, place 3 slices of deli ham evenly. Top ham with 2 slices of your chosen cheese (mozzarella or Gouda). Arrange 3 tomato slices over the cheese. Toss 1/2 cup mixed baby greens with about 1 to 1 1/2 teaspoons of the prepared vinaigrette until lightly coated, then place the dressed greens on top of the tomatoes. Close sandwich with the second slice of bread, buttered side facing out.

Heat panini press or skillet

Preheat a panini press according to manufacturer instructions to medium-high heat. If using a heavy skillet (cast iron), preheat over medium heat for 3–4 minutes and have a second heavy pan or a foil-wrapped brick ready to press the sandwich.

Grill sandwich

Place the assembled sandwich on the press or skillet (buttered side down). If using a skillet, place the second pan or weight on top. Cook for 3–4 minutes, then check: cheese should be melted and bread golden brown and crisp. If using a panini press, cook 4–5 minutes until the same. Flip once if using skillet and cook an additional 1–2 minutes to ensure even toasting.

Rest and slice

Remove the panini from the heat and let rest on a cutting board for 1 minute to allow cheeses to settle. Slice in half diagonally and serve immediately. Serve any extra vinaigrette on the side for dipping if desired.