Ham and Cheese Paninis

Name: Ham and Cheese Panini
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 4 slices ciabatta or artisan sandwich bread; 4 tablespoons butter (softened); 2 tablespoons mayonnaise; 2 tablespoons Dijon mustard; 6 slices Swiss cheese; 4 slices ham

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A ham and cheese panini is the perfect way to take a sandwich or leftovers to the next level! Layers of savory ham, melty cheese, and a buttery crust make this a sandwich worth trying any time for lunch or dinner!

2 ham and cheese paninis cut in half and stacked showing the layers of cheese and meat on white plates — Ham and Cheese Panini

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I can’t stand having leftovers we don’t use.

But a leftover ham is just not something my family will eat as a second ham dinner even when it’s something like this Ham with Honey Glaze– which is so delicious!

So, we have to turn it into other things like a Ham and Cheese Frittata or Ham and Cheese Biscuits.

Or in this case an ooey gooey ham and cheese panini!

It makes the perfect lunch or a super easy dinner!

This panini is a creative way to use some of your leftover ham dinner.

And we’ve been on a major panini kick lately (see also 5 Minute Easy Caprese Panini Sandwich with Pesto) because they are so easy and delicious!

All you need to do is slice the ham pretty thin and layer it between your favorite cheese and good quality sliced bread.

Of course, you can also use deli ham and cheese and turn it into a quick lunch that’s ready in less than 10 minutes.

Either way, you deserve to treat yourself and your family to a ham and cheese panini!

Ingredients and Kitchen Supplies

Ingredients for a ham and cheese panini: sturdy bread, condiments, butter, ham, and cheese

Ham – You can use a left-over ham dinner (cut thin), deli ham, or any thinly sliced ham you can get your hands on.
Cheese- Any cheese you like with work just fine. Swiss or cheddar work particularly well, but American (if you can really call that cheese), provolone, or gouda also work. If you can, use block cheese and cut it into slices yourself, or pre-sliced cheese. These melt better than shredded, bagged cheese due to the anti-caking stuff they put in the bag stuff. But – in a pinch – shredded, bagged cheese works fine.
Condiments– When we make this, we used a combination of mayonnaise and Dijon mustard. Honey mustard, plain Dijon, plain mayonnaise, or really any condiment you like could work with the panini.
Butter– Butter helps give the bread a nice toasty crust and also helps stop it from sticking to the pan. If you prefer, you could use margarin. If you are trying to watch your fat intake, you can use a heavy amount of cooking spray instead.
Bread– Use a nice sliced bakery bread. Sliced sourdough, white, wheat, or rye all work well.

To make a ham and cheese panini, you don’t need any fancy, expensive panini press, but you might find these tools helpful:

Traditional Non-Stick Panini Pan – This panini pan has ridges to provide the grill lines you expect on a panini.
Duel Sided Panini Pan – The duel sided panini pan holds the panini in place as you flip the whole pan to cook on both sides.
Panini Press (Low Cost) – This panini press won’t break the bank and provide the convenience of a duel heating elements and no need to flip the panini.
Pan with press – This pan contains both a ridged pan and a ridged press to push the sandwich down as it cooks.

How to make a ham and cheese panini

1. Butter one side of each slice of bread.

Butter the bread on one side, making sure to cover the side of the bread completely

Spread enough butter on one side of each slice of bread to fully cover it with butter.

This will be the side of bread that touches your panini press or grill pan.

2. Slather on the condiments.

Mix the mayo and mustard in a small bowl until well combined.

On each slice, spread the mustard-mayo combination on the opposite side that you buttered in step 1.

Spread the mayo and mustard mixture over the side of the bread that is facing up.

Don’t add too much to each slice or it could cause the sandwich to not stick together.

3. Layer the ham and cheese between the slices of bread.

Build the interior of the panini by layering cheese, then ham, then cheese, then ham, then cheese.

Place one slice of bread, butter-side down in the pan.

Add a layer of cheese, followed by ham.

Repeat two times, ending with a slice of cheese on top.

You want to make sure the cheese makes contact with the bread to help ensure the panini sticks together.

Close the paninis with the second slice of bread, mustard-mayo side down on top of the ham and cheese layers.

Close the panini with another slice of bread that has the mayo mixture on the inside and is buttered on the outside.

4. Cook the paninis.

The ham and cheese paninis should be golden on both sides and the cheese should be melted. — Ham and Cheese Panini

Cook the first side for about 3 to 5 minutes over medium-high heat.

If you have a weight or press, place it on top of the sandwich and push down just a bit.

The pressure and heat will help the cheese melt together, allowing the sandwich to stick together.

You can tell it is ready if the cheese on the bottom side is melted and the bread has a golden-brown color.

Once the first side has a golden-brown look to it, use a spatula to carefully flip the ham and cheese panini.

Place a weight or press on top and let it cook for an additional 3 to 5 minutes or until all the cheese is melted and the bread is gold-brown.

Remove from heat and cut down the middle or across.

Serve with your favorite sides.

Storing leftovers

2 ham and cheese paninis on white plates — Ham and Cheese Panini

This ham and cheese panini is bet served immediately after making it.

If you have to store it, allow it to cool completely and then wrap tightly in plastic wrap or foil. You can store it for about 2 days in the fridge.

To reheat, we recommend adding a bit of butter to a pan and heating over medium heat until warmed through.

FAQs

Do you butter a panini before cooking?

Yes. The butter helps create a non-stick surface to the bread. It also helps create a golden-brown crust and adds some flavor to the panini. u003cbru003eYou can use margarine or another substitute if you prefer.

What makes a sandwich a panini?

A panino is an Italian word for small bread. As we know it, sandwiches are paninis when they are served on Italian bread or ciabatta and are served toasted and grilled.

Do you flip a panini while cooking?

It depends on what you are using to cook the panini. If you are using a grill pan then yes. If you are using a panini press that has grill plates on both sides, then no.

Tips and Tricks

A hand holding half a ham and cheese panini showing the layers of cheese and meat — Ham and Cheese Panini

Get the grill pan or panini press hot to get the best griddle marks on your bread and maximum crunch.
Do not skimp on the butter. Your amount may vary slightly based on the size of the bread but the big thing is to make sure the butter covers the entire exterior of the bread.
Layer the cheese between the bread and the meat so you get maximum meltiness. Add another piece of cheese in the middle of the meat slices to act as sort of “glue.”
We used Swiss cheese since ham and Swiss pair so well together, but you could use any cheese you like. Cheddar would be a really good choice.
While we are using a mix of dijon and mayo, use any condiment(s) you like. Brown or spicy mustard or honey mustard would also be good.
Make sure you are using a sturdy bread like ciabatta or an artisan style sliced bread.

What to Serve with Ham and Cheese Panini

While you can certaintly have this on it’s own if you want a side I recommend:

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