PaninisAmericanEasy

Smoked Ham and Sweet Pickle Panini

Name: Smoked Ham and Sweet Pickle Panini
Prep time: 5 min
Cook time: 6 min
Total time: 11 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 slices (¾ inch thick) (2 slices (2 cm thick)) sourdough or ciabatta bread, cut on the bias for stability, room temperature; 1 tablespoon (14 g) unsalted butter, softened, at room temperature; 4 ounces (113 g) smoked ham, deli-sliced, thinly sliced, folded loosely into layers for texture; ⅓ cup (60 g) sweet bread-and-butter pickles, drained well, patted dry with paper towels, sliced into ¼-inch strips; 3 ounces (85 g) sharp cheddar cheese, sliced ⅛ inch thick (about 3–4 slices)

From the MyKitchenBank Kitchen

A warm, buttery panini layered with smoky ham, tangy sweet pickles, and melted cheddar cheese. Pressed until golden and crispy on the outside with a perfectly melted, gooey interior, this sandwich is ready in minutes and delivers classic deli flavors in every bite.

Prep: 5 min
Cook: 6 min
Wait: 2 min
Total: 13 min
Makes: 2 panini sandwiches

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Steps

Before you start

Preheat your panini press or skillet to medium-high heat for 2–3 minutes
Have all ingredients prepped and within arm's reach—assembly is quick
If using a skillet instead of a press, have a second heavy skillet or press ready to weight the sandwich

1
Butter the bread
- Lay the two bread slices flat on a cutting board.
- Using a small knife or offset spatula, spread about ½ tablespoon (7 g) of softened butter evenly on one side of each slice, covering the surface lightly.
- This will help them brown and crisp in the panini press.
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Ready when: Bread is evenly coated with a thin layer of butter
Tip: Softened butter spreads easier and more evenly than cold butter, preventing uneven browning.
2
Build the sandwich
- Place both bread slices on the cutting board buttered side down.
- On the unbuttered side of one slice, layer in this order: half the smoked ham (folded loosely), half the drained sweet pickle strips, then half the cheddar cheese.
- Add the remaining ham, then the remaining cheese, then the remaining pickles on top.
- This order keeps the pickles from sogging the bread too quickly and distributes flavors evenly.
- Top with the second bread slice, buttered side facing out.
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Ready when: Sandwich is fully assembled with layers pressed gently together
Tip: Patting the pickles dry prevents excess moisture from making the sandwich soggy; placing pickles in the middle helps protect the bread.
3
Press until golden
- Place the assembled panini on the preheated panini press and close the lid, pressing down firmly.
- If using a skillet, place the sandwich in the skillet over medium-high heat, then weight it down with a second heavy skillet or panini press, pressing down gently but firmly.
- Cook for 3–4 minutes on this first side until golden brown and the cheese begins to melt.
- The bread should be crispy and the exterior golden, and you should hear a gentle sizzle.
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Ready when: Bottom is golden brown, cheese is visibly starting to melt, a light sizzle is audible
Tip: Press down firmly but don't crush the sandwich; if the press is too hot, the exterior will char before the cheese melts. Adjust heat to medium if browning too quickly.
4
Flip and finish
- Carefully flip or open the panini press, then flip the sandwich to cook the second side for another 2–3 minutes.
- If using a skillet, lift one edge with a spatula to peek at the bottom first.
- Once flipped, close the press or re-weight it.
- The second side should brown to match the first, and the cheese will be fully melted and soft when pressed gently.
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Ready when: Both sides are evenly golden brown, cheese is fully melted and visible between bread layers when pressed gently
Tip: Use a wide spatula and support the sandwich fully when flipping to avoid breaking it in half. The cheese should feel soft and stretchy when you gently press the top.
5
Rest and serve
- Transfer the panini to a cutting board and let it rest for 1–2 minutes.
- This allows the cheese to set slightly so it doesn't ooze out when you cut it.
- If serving two, you can cut the panini in half diagonally for easier eating.
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Ready when: Cheese has firmed enough to hold the layers together
Tip: Resting prevents molten cheese from spilling out, making the sandwich easier to eat and more visually appealing.

Good to know

Tips

Make sure the butter is soft enough to spread easily but still cold enough to handle; if it's too warm, it will run off the bread.
Drain the pickles thoroughly and pat them dry before adding—excess brine is the enemy of a crispy, non-soggy panini.
A panini press ensures even heat and pressure. If you don't have one, a cast-iron skillet weighted with a second skillet works nearly as well, though you'll need to flip manually.
Slice the cheese thinly so it melts quickly and evenly; thick cheese slices may not melt before the bread burns.

Storage & reheating

Best enjoyed immediately. If you have leftovers, wrap in foil and refrigerate for up to 2 days. Reheat in a 350°F (175°C) oven for 3–4 minutes, wrapped in foil, until the cheese softens.

Substitutions

sharp cheddar cheese → Gruyère or Swiss cheese. Gruyère adds a nuttier, more refined flavor; Swiss is milder and slightly firmer. Both melt beautifully.
sweet bread-and-butter pickles → Dill pickle chips or spicy pepperoncini. Dill pickles shift the flavor toward classic deli style; pepperoncini add heat and tang. Drain and pat dry either way.
sourdough or ciabatta bread → Focaccia, Italian white bread, or thick-cut Texas toast. Choose bread with some structure so it holds the filling and toasts evenly. Avoid very soft white bread.
smoked ham, deli-sliced → Turkey breast, roast beef, or bacon. Turkey keeps the sandwich lighter; roast beef deepens the flavor; bacon adds smokiness and richness. Use the same weight.