Total Time
Prep 2 mins
Cook 4 mins

This is so easy, but so good. The key is to use a good quality pesto. Oh, and to make it truly outstanding, you have to invite me over. Really. It’s a well-known fact. ;) You can use a grill with a foil-covered brick if you don’t have a press.

Ingredients Nutrition


  1. Preheat the panini press.
  2. Coat one side of each bread slice with olive oil. This will help prevent the sandwich from sticking to the press/grill.
  3. Mix the mayonnaise with the pesto and spread on the other side of each bread slice. (I admit to adding an extra teaspoon of pesto!) On that, layer the remainder in the following order: Swiss, tomato, ham.
  4. Close sandwich, making sure the oiled side is facing outward, pop it in the panini press, close, count to 240… or thereabouts… and EAT!


Most Helpful

GREAT! I made this for a light dinner for the family tonight. I used a multi-grain artisan bread and jack cheese. It was wonderful. I don't have a panini press so I just threw them in the toaster oven. My somewhat picky husband had seconds so you get five stars from me!! Thanks for posting! :D

Motivated Mama May 18, 2009

Yummy! I had mine on rye. Next time I might add a little more cheese just because I love cheese. I love the crispness my panini maker gave this-wonderful! Thanks for posting.

Sue Lau May 01, 2008

Like MathMom, I do not have a panini press so I improvised with a George Forman small grill. The way the grill was angled, the sandwich kept sliding apart, so I used my electric grill and used an iron skillet for a press. Worked out great!!! Yummy!! I now make these all the time and share with my boys and sometimes neighbors. Started with the Classic Basil Pesto and now have gone through the entire selection of pestos including the Sun-Dries Tomato Pesto (My favorite). Thanks for posting.

Witch Doctor March 21, 2008

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