Ham and Cheese Panini

Name: Ham and Cheese Panini
Prep time: 8 min
Cook time: 10 min
Total time: 18 min
Yield: 2 servings
Cuisine: French
Ingredients: 4 slices (200 g) country bread (sourdough or pain de campagne), sliced ½ inch (1.25 cm) thick; 2 tbsp (28 g) unsalted butter, softened to room temperature; 2 tbsp (30 g) Dijon mustard; 6 oz (170 g) thinly sliced deli ham, folded or loosely ruffled; 4 slices (115 g) Swiss cheese, thinly sliced, at room temperature; kosher salt, a tiny pinch only if your ham is mild (usually not needed) (optional)

From the MyKitchenBank Kitchen

Crisp, buttery country bread presses around sliced ham, melty Swiss and tangy Dijon mustard. This panini works in a panini press or a skillet, and it's ready in about 20 minutes.

Prep: 8 min
Cook: 10 min
Wait: 2 min
Total: 20 min
Makes: 2 paninis

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Steps

Before you start

Take the butter out 30 minutes ahead so it spreads easily without tearing the bread.
Use bread sliced about ½ inch (1.25 cm) thick. Thinner slices burn before the cheese melts, and thicker ones don't press well.
If you have no panini press, use a heavy skillet and a second heavy pan or a foil-wrapped brick to weigh the sandwiches down.

1
Heat the press
- Heat a panini press to medium-high, about 375°F (190°C).
- If using a skillet, set a 12-inch (30 cm) heavy skillet over medium heat for 2 minutes.
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Ready when: A drop of water sizzles and evaporates within a second or two
Tip: Don't start with a cold pan or the bread will soak up butter and turn greasy rather than crisp.
2
Butter the bread
- Lay the 4 bread slices on a cutting board.
- Spread about 1½ teaspoons of the softened butter in a thin, even layer over one side of each slice, going all the way to the crusts.
- These buttered sides will be the outsides of the sandwiches.
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Ready when: Each slice has a thin, even, glossy layer with no bare patches
Tip: Butter the bread, not the pan. It browns more evenly and the butter won't scorch.
3
Add the mustard
- Flip 2 slices over so the buttered side faces down.
- Spread 1 tablespoon Dijon over the dry side of each of these two slices.
- Leave the other 2 slices buttered-side down and dry side up.
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Ready when: Mustard covers each slice in a thin layer to within ½ inch (1.25 cm) of the edge
4
Layer the fillings
- On each mustard-topped slice, layer 1 slice of Swiss, half of the ham (about 3 oz/85 g), then a second slice of Swiss.
- Cheese on both sides of the ham glues the sandwich together.
- If you like, add a tiny pinch of salt.
- Close each sandwich with a plain slice, buttered side facing up.
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Ready when: Each sandwich is evenly filled, with the ham not hanging past the bread
Tip: Ruffle the ham loosely rather than stacking it flat. It heats more evenly and the sandwich presses less dense.
5
Press the paninis
- Place both sandwiches in the press, close the lid gently and cook 4 to 5 minutes.
- For a skillet, put the sandwiches in the pan, set a heavy pan or foil-wrapped brick on top, and cook 3 to 4 minutes on medium heat.
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Ready when: Bread is deep golden with visible grill marks or browning, and cheese begins to ooze at the edges
Tip: Press gently at first. Squeezing too hard forces the cheese out before it melts.
6
Flip skillet sandwiches
- If using a skillet, remove the weight and flip each sandwich with a wide spatula.
- Replace the weight and cook another 3 minutes.
- Skip this step if using a press that cooks both sides at once.
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Ready when: Second side is evenly golden brown and crisp, and the cheese is fully melted
Tip: If the bread browns too fast before the cheese melts, drop the heat to medium-low and cook a minute longer.
7
Rest and slice
- Transfer the paninis to a cutting board and let them rest for 1 minute so the molten cheese sets slightly.
- Cut each in half diagonally with a serrated knife, using a gentle sawing motion.
- Serve hot.
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Ready when: The crust crackles when cut and the cheese stretches but doesn't pour out
Tip: Use a serrated knife. A smooth chef's knife squashes the crisp crust.

Good to know

Tips

Let the cheese come to room temperature so it melts by the time the bread is toasted.
Keep the fillings modest. Overstuffed paninis don't press flat and the cheese leaks out.
Wipe out any burnt bits from the pan or press between batches to keep the crust clean and golden.
For extra crunch, add a thin layer of grated Parmesan to the buttered outsides before pressing.

Make ahead

You can assemble the sandwiches (without cooking) up to 4 hours ahead. Wrap them tightly and refrigerate, then press straight from the fridge, adding about 1 minute to the cooking time.

Storage & reheating

Best eaten right away. Refrigerate leftovers wrapped in foil for up to 2 days. To reheat, warm in a 350°F (175°C) oven or toaster oven for 8 to 10 minutes, until crisp and hot in the center. Freezing isn't recommended because the bread turns soggy on thawing.

Substitutions

Swiss cheese → Gruyère or Emmental. Both melt well and have a nuttier flavor. Use the same weight.
Dijon mustard → whole-grain mustard or honey mustard. Whole-grain is more rustic. Honey mustard makes the sandwich sweeter.
country bread (sourdough or pain de campagne) → ciabatta or sturdy white sandwich bread. Ciabatta needs slightly longer pressing. Sandwich bread cooks faster, so watch it closely.
unsalted butter → mayonnaise. Spread a thin layer on the outsides of the bread. It gives a very even golden crust.