New Year's Party Champagne Ham Panini
A refined panini that captures the spirit of celebration with glazed ham, a bright champagne vinegar reduction, melted Gruyère, and Dijon mustard on buttered brioche. Pressed until golden and crispy on the outside with warm, oozing cheese within, it's an elegant choice for entertaining or a special brunch.
Steps
Before you start
- Preheat a panini press or grill to medium-high (about 375–400°F / 190–204°C) for at least 10 minutes
- Have all ingredients assembled and prep the champagne reduction ahead so it cools slightly before assembly
- Allow brioche to come to room temperature so it toasts evenly and doesn't shock a cold press
Make champagne reduction
- In a small saucepan over medium-high heat, combine the champagne vinegar, honey, minced shallot, and ½ teaspoon Dijon mustard.
- Bring to a simmer and cook for 5–7 minutes, stirring occasionally, until the liquid reduces to about 3–4 tablespoons and becomes syrupy.
- The reduction should coat the back of a spoon lightly.
- Remove from heat and let cool for 2–3 minutes—it will continue to thicken slightly as it cools.
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Ready when: Syrupy consistency that lightly coats a spoon; color deepens to amber
Tip: Don't over-reduce or it will taste bitter. Stop when it's still pourable and coats the back of a spoon—it thickens more as it cools.
Assemble panini
- Spread a thin layer of softened butter on one side of each brioche slice.
- On the un-buttered side of four slices, spread about ½ tablespoon Dijon mustard each.
- Layer 2 ounces sliced glazed ham and 1 ounce Gruyère on each.
- Drizzle about 1 teaspoon of the champagne reduction over the cheese.
- If using fresh thyme, scatter a small pinch of chopped leaves on each.
- Top with the remaining four brioche slices, butter-side out, to create four sandwiches.
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Ready when: Sandwiches are stacked neatly and butter faces out on both sides
Tip: Don't overfill—too much ham or cheese will squeeze out and dry your panini. Keep layers thin and even.
Toast panini
- Place each panini on the preheated panini press.
- Close the lid gently and cook for 3–4 minutes without pressing hard, allowing the cheese to melt and the bread to crisp to a golden brown.
- The panini is ready when the bread is golden and slightly crispy on both sides and the cheese is fully melted and starting to ooze at the edges.
- If you're using a skillet instead, cook the panini 2–3 minutes per side over medium-high heat under a heavy weight (such as a foil-lined cast-iron skillet or press).
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Ready when: Bread is golden-brown and crispy; cheese is melted and visible at the edges
Tip: Don't press too hard on the panini—gentle pressure helps the bread toast evenly without squishing out the filling. If the outside is browning too fast before the cheese melts, reduce heat slightly.
Finish and serve
- Remove the panini from the press and let them rest on a cutting board for 1–2 minutes so the cheese sets just enough to contain the filling.
- Drizzle the remaining champagne reduction lightly over the top of each panini or serve it on the side for dipping.
- Cut diagonally if desired and serve warm.
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Ready when: Panini is warm to the touch, cheese is just set but still soft inside
Tip: The resting time prevents the hot cheese from running out when you cut. Serve immediately while still warm and crispy.
Good to know
Tips
- Use good-quality glazed ham from a butcher counter rather than packaged ham—it will have better flavor and texture, and the glaze prevents drying during cooking.
- If your panini press isn't hot enough, the cheese won't melt before the bread over-browns. Test the temperature with a small piece of brioche first and adjust heat if needed.
- The champagne reduction is the secret star: bright, sophisticated, and a perfect balance to the rich ham and creamy cheese. Don't skip it or make it too thick.
- For a crowd, you can assemble all four panini ahead of time on a tray, cover loosely with plastic wrap, and refrigerate for up to 2 hours, then grill them just before serving.
Make ahead
The champagne vinegar reduction can be made up to 2 days ahead and stored in a covered jar in the refrigerator. Reheat gently over low heat or use at room temperature. Assemble the panini just before grilling for best results.
Storage & reheating
Best served fresh and warm immediately after pressing. Leftovers can be wrapped in foil and kept at room temperature for up to 2 hours, or refrigerated for up to 1 day (reheat gently in a 300°F / 149°C oven for 5–7 minutes). Do not freeze.
Substitutions
- Gruyère cheese → aged Swiss cheese or Emmental. Both offer similar nuttiness and melting quality; avoid overly mild cheeses that won't add depth.
- glazed ham (such as honey-baked or spiral-cut) → premium sliced smoked ham or prosciutto. Prosciutto will be thinner and more delicate; increase the quantity slightly and layer gently to avoid tearing.
- champagne vinegar or white wine vinegar → white wine vinegar or Riesling vinegar. White wine vinegar is more acidic, so reduce the amount by about 1 tablespoon and add an extra ½ teaspoon honey for balance.
- brioche rolls → thick-cut artisan white bread or sourdough. These will be sturdier and less buttery; reduce butter by 1 tablespoon per sandwich to prevent sogginess.
