Ham Panini with Gruyere & Mustard

Recipe Ingredients

Ham Panini with Gruyere & Mustard

Ham Panini with Gruyere & Mustard

Adjust
2 slices red onion
12 red bell pepper, stemmed, seeded, and cut into 2 pieces
1 to 2 tablespoons extra-virgin olive oil
kosher salt
freshly ground black pepper
2 slices pumpernickel bread, 13 to 12 inch thick, or other good bread of your choice
1 to 2 tablespoons mayonnaise, or melted butter or extra-virgin olive oil
4 slices Gruyere cheese, or Swiss cheese, thinly sliced or shredded
2 or 3 slices smoked or cured ham
3 or 4 large leaves fresh basil, plus sprigs for garnish
1 to 2 tablespoons whole-grain mustard

Step-By-Step Instruction

Step 1 - Grilling onions & peppers: Preheat a panini press. Drizzle the onion and bell pepper with oil; season with salt and pepper. Cook the vegetables in the panini press, in batches if necessary, until tender and nicely browned, 5 to 7 minutes depending on the thickness.

Step 2 - Assembling the sandwich: Spread one side of both bread slices with mayonnaise. On one slice, layer half of the cheese, then the ham. Top with the onion, bell pepper, basil leaves, and remaining cheese. Spread mustard over the mayonnaise on the second slice and press down onto the sandwich.

Step 3 - Cooking the panini: Cook the sandwich in the panini press until heated through, the cheese has melted, and the bread is crusty and nicely browned, 4 to 5 minutes.

Step 4 - Serving the panini: Carefully using a serrated knife and steadying the panini with your other hand, cut the panini diagonally in half. Transfer to a plate, garnish with a basil sprig, and serve immediately.

Cook Like a Pro with Wolfgang Puck

Ham Panini with Gruyere & Mustard