Classic Ham and Cheese Panini Recipe for a Sumptuous Lunch
Take the classic panini combination to new heights with my ham and cheese panini recipe, and prepare to gorge on a sweet and smoky feast like no other come lunchtime.
Ham and Cheese Panini Recipe
There’s no denying that ham and cheese is arguably the go-to panini combination for so many people, and to this day is loved and adored in cafes, restaurants, and kitchens across the world.
For this recipe, I’ve taken this beloved combination and elevated it with a particular choice of ham and cheese and a few tasty extras for a panini that delivers a truly wonderful sweet, smoky, and meaty flavor.
This panini is super simple to make at home and is perfect for packing up in a lunchbox for work, feeding the kids or family, or just enjoying on your own when you have some spare time to truly immerse yourself in its smoky goodness.
Ingredients
Let’s get started by assembling the following ingredients:
- Panini Bread – 2 panini bread rolls (or 4 slices of your favorite bread)
- Smoked Cheddar – 3 oz (85 grams)
- Ham – 4 large slices of crumbed ham (about 3.5 oz or 100 grams)
- Tomatoes – 16 baby plum tomatoes
- Olive Oil – 1 tbsp
- Dijon Mustard – 2 tbsp
- Arugula – a handful
Step-by-Step Instructions
Step 1 – First, in a pan, over medium-high heat, fry your tomatoes for 3-4 minutes in a drizzle of olive oil to give them some delicious caramelization.
Step 2 – Next, assemble your panini. Spread 1 tbsp of mustard on one half of the panini, followed by a few slices of folded ham.
On the other half, lay down a couple of slices of cheddar. Add the roasted baby tomatoes, and top the tomatoes with a handful of arugula.
Optionally, you can brush the bread with some olive oil or melted butter for extra crispiness and flavor.
Step 3 – Place each of the ham halves on top of the cheese and tomato halves, and get ready to press them. If you have a panini press, leave them for around 3-5 minutes, and serve them sizzling hot.
However, if you don’t have a press at home, you need not worry. Instead, get yourself a large pan, get it nice and hot over high heat, and carefully place your paninis into the pan.
From there, use a large kitchen utensil, such as a cooking pot, to apply pressure to the top of the paninis. You will have to judge the time yourself, but a good rule of thumb is to look at the cheese – once the cheese is melting, your paninis should be nearly good to go.
Tweaking ingredients slightly can have such a huge impact on the flavor profile of the dish. The smoked cheddar, compared to standard cheddar, really does add a whole new dimension to this panini.
Then, you’ve got the heat of the mustard, the sweet, smokey, and meaty notes from the ham, and the sweet caramelization of the tomatoes, laced with peppery notes from the arugula, all coming together within the hearty, crunchy panini bread to make a sandwich that takes this classic combination to new and exciting heights.
If you’re go-to is ham and cheese, you simply have to give this recipe a try. It will put more than a smile on your face!
Ham and Cheese Panini Recipe Card
Ingredients
- 2 panini bread rolls or 4 slices of your favorite bread
- 3 oz smoked cheddar 85 grams
- 4 large slices of crumbed ham about 3.5 oz or 100 grams
- 16 baby plum tomatoes
- 1 tbsp of olive oil
- 2 tbsp dijon mustard
- a handful of arugula (rocket)
Instructions
- First, in a pan, over medium-high heat, fry your tomatoes for 3-4 minutes in a drizzle of olive oil to give them some delicious caramelization.
- Next, assemble your panini. For each panini, spread 1 tbsp of mustard on one half of the panini, followed by a few slices of folded ham.On the other half, lay down a couple of slices of cheddar. Add the roasted baby tomatoes, and top the tomatoes with a handful of arugula.Optionally, you can brush the bread with some olive oil (or melted butter) for extra crispiness and flavor.
- Place each of the ham halves on top of the cheese and tomato halves, and get ready to press them. If you have a panini press, leave them for around 3-5 minutes, and serve them sizzling hot.However, if you don’t have a press at home, you need not worry. Instead, get yourself a large pan, get it nice and hot over high heat, and carefully place your paninis into the pan. From there, use a large kitchen utensil, such as a cooking pot, to apply pressure to the top of the paninis. You will have to judge the time yourself, but a good rule of thumb is to look at the cheese – once the cheese is melting, your paninis should be nearly good to go.
Video
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