2 ounces salami or mortadella, cut into 1/4-inch dice
1/3 cup freshly grated Parmigiano-Reggiano cheese
1/2 pound sliced ham
Four 6-inch-long baguette rolls or one 2-foot-long baguette, halved lengthwise and cut into 4 pieces
How to Make It
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.
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.
The ham packets can be refrigerated overnight.
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