Ham-and-Manchego Panini with Dipping Sauce
A hint of apricot jam plays up nutty Manchego cheese and ham in this grown-up grilled cheese sandwich.
4 slice(s) country bread
4 ounce(s) thinly sliced ham
2 ounce(s) coarsely grated Manchego cheese (1/2 cup)
4 teaspoon(s) olive oil
3 tablespoon(s) apricot jam
1 tablespoon(s) Dijon mustard
YIELD: 2 sandwiches
COURSE: Sandwiches and Lunch
- Top each of 2 bread slices with ham, Manchego, and remaining slices. Brush tops of panini with 2 teaspoons oil.
- In a large nonstick skillet, heat remaining oil over medium-low. Place panini in skillet, oiled side up. Cover; cook until golden brown and cheese has melted, 5 to 8 minutes per side, pressing down with a spatula 3 to 4 times during cooking.
- Meanwhile, make dipping sauce: In a small bowl, mix together jam and Dijon. Serve panini with sauce on the side.