My F&W
quick save (...)

Ham, Salami and Cheese Panini

  • SERVINGS: 4
  • FAST
  • MAKE-AHEAD
  1. 2 tablespoons mayonnaise
  2. 2 tablespoons ketchup
  3. 1 teaspoon brandy
  4. Pinch of cayenne pepper
  5. 2 ounces salami or mortadella, cut into 1/4-inch dice
  6. 1/3 cup freshly grated Parmigiano-Reggiano cheese
  7. 1/2 pound sliced ham
  8. Four 6-inch-long baguette rolls or one 2-foot-long baguette, halved lengthwise and cut into 4 pieces
  1. In a small bowl, combine the mayonnaise, ketchup, brandy and cayenne. In another small bowl, toss the salami with the cheese. Divide the ham slices into 4 stacks. Scatter the salami and cheese in the center of the ham; fold in the sides so the ham is in thirds. Brush both cut sides of the baguettes with the mayonnaise sauce. Top with the ham rolls and close the panini.
  2. Set a large cast-iron skillet or griddle over moderately high heat. Arrange the panini in the skillet and weight them down with a smaller pan. Cook the panini until the outside is crisp and the filling is heated through, 3 minutes per side. Cut the panini in half and serve at once.
Make Ahead The ham packets can be refrigerated overnight.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.