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.