Robiola and Honey-baked Ham With Mustard Mayonnaise Panini
Robiola and Honey-baked Ham With Mustard Mayonnaise Panini
4 tablespoons (½ stick) salted butter, softened, for brushing
Eight ½-inch-thick slices ciabatta or Italian country-style bread
4 slices Robiola cheese (about ½ pound)
1 pound honey-baked ham, thinly sliced
Mustard Mayonnaise, recipe AT RIGHT
1-2 teaspoons olive oil
Using a pastry brush, lightly butter both sides of the bread. Set 4 slices aside.
Top each of 4 slices with a slice of Robiola and some ham, dividing the ham evenly among the sandwiches. Spread about 1 tablespoon mayonnaise on each of the remaining 4 slices of bread and set these, mayonnaise-side down, atop the sandwiches.
Heat the olive oil in a small skillet over medium-high heat or brush a panini press with olive oil and preheat to high. Grill each sandwich in the skillet for 2 to 3 minutes on each side, until the bread is golden brown and the cheese melts. Press the sandwich with a spatula when you turn it over. If you use a panini press, grill the sandwiches for about 8 minutes, or until the bread is golden brown and the cheese melts.
Cut each sandwich into rectangles and slice the rectangles into bricks, or bars, each about 1 inch long. Stack on plates for serving.
Serves four.
"fantastico!" by Rick Tramanto (2007 Broadway Books, $35)