Ham and Manchego Panini With Dipping Sauce

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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.
- Ready In:
- 32mins
- Serves:
- Units:
5
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ingredients
- 4 slices country bread
- 4 ounces thinly sliced ham
- 2 ounces manchego cheese, coarsely grated
- 4 teaspoons olive oil
- 3 tablespoons apricot jam
- 1 tablespoon Dijon mustard
directions
- 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.
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RECIPE MADE WITH LOVE BY
@little_wing
Contributor
@little_wing
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"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."
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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.Reply
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