Ham & Swiss Recipe

Make herb dijon mayo

In a small bowl combine 2 tablespoons mayonnaise and 1 teaspoon Dijon mustard. Add chopped parsley (1 tsp) and chives (1 tsp), then stir in 1 teaspoon lemon juice. Season with 1/4 teaspoon salt and 1 teaspoon black pepper. Mix until smooth and taste; adjust seasoning if needed. Set aside.

Assemble sandwich

Lay out 2 slices of sourdough. Spread about half of the prepared herb Dijon mayo evenly over the interior of each slice (roughly 1 tablespoon per slice). On one slice place the 4 ounces of thinly sliced Black Forest ham, arranging to cover the bread. Top the ham with 2 slices of Swiss cheese.

Close and butter

Place the second slice of bread, mayo-side down, on top of the cheese to close the sandwich. Spread the outside faces of both bread slices with the softened unsalted butter (about 1 tablespoon total), covering edge to edge to promote even browning.

Panini press method

Preheat a panini press (or heavy skillet and a second weight) to medium-high. If using a skillet, preheat a second skillet you can use as a weight. Place the sandwich on the press, close, and cook for 3 to 5 minutes until bread is golden brown and cheese is melted. If using skillet and weight, place sandwich in heated skillet, press with the weighted skillet, and cook 3–4 minutes per side, checking after 3 minutes, until cheese is melted and both sides are golden and crisp.

Rest and serve

Remove the panini from the press and let rest 1 minute to set. Slice diagonally if desired and serve immediately with any remaining herb Dijon mayo on the side for dipping.