Prep 20 mins
Cook 12 mins
Found this in a magazine article about the Spanish cheese, Manchego and am posting for ZWT. I loved this new cheese, BF wasn't so sure but he isn't the cheese freak that I am. I don't have a panini press so I use my cast iron grill pan which works great.
- Divide ham and cheese evenly between two pieces of bread and top with remaining bread.
- Brush tops of sandwiches with 2 teaspoons oil.
- In a large nonstick skillet, heat remaining oil over medium-low heat.
- Place panini in skillet, oiled side up.
- Cover and cook until golden and cheese has melted, 5-8 minutes per side, pressing down with spatula occasionally.
- For sauce, mix together jam and dijon.
I used some left over dinner rolls, swiss in place of the manchego, and heated them up on the George Foreman. The sweetness of the dipping sauce was perfect with the salty ham. Made by a fellow Jefe for ZWT 4 Family Picks.
This was a great opportunity to use the Cuisinart Griddler/Panini press that we received as a wedding gift. The sandwich was super simple to make and much better then a regular ham and cheese. The apricot mustard sauce lent itself nicely to the manchego cheese. I used an artisan country bread that was seasoned with Rosemary. I also used thickly sliced spiral ham that was leftover. Thank you little_wing! Zaar World Tour 4. Whine and Cheese.
Perfect lunch! Since this was lunch for one decided against the dipping sauce. Instead I spread a little mustard on one slice of bread and the apricot jam on the the other. I'm not a fan of manchego cheese so opted for swiss instead. Thanks for sharing Vicki!