Ham and Cheese Panini
By Afton CyrusPublished on January 4, 2023
Time
20 minutes
Yield
Serves 1
WHAT KIDS ARE SAYING
"My family liked it so much, they ate half of my sandwich!" —Abigail, recipe tester, age 11
Ingredients
Before You Begin
Crusty slices of rustic bread are traditional in a panini, but hearty sandwich bread will also work in this recipe. If you have a nonstick grill pan, you can use it instead of the nonstick skillet—the pan will put grill marks on the sandwich, just like using a panini press!
Instructions
- Place bread slices on cutting board. Use butter knife to spread mayonnaise evenly over 1 side of each slice.
- Flip 1 slice over (mayonnaise side down) and place in 10-inch nonstick skillet. Sprinkle evenly with half of cheese. Place ham and pickle chips (if using) on top of cheese. Sprinkle evenly with remaining cheese. Place second slice of bread on top (mayonnaise on the outside).
- Heat skillet over medium heat and cook until bread is golden brown on bottom, about 4 minutes.
- Use spatula to flip sandwich over (see photo, “Step-by-Step: How to Flip a Panini,” below). Place saucepan lid on sandwich and press down firmly, then leave lid in place (ask an adult for help, skillet will be hot).
- Cook until second side is golden brown and cheese is melted, 1 to 2 minutes.
- Turn off heat. Use oven mitts to remove lid. Use spatula to transfer sandwich back to cutting board. Let cool for 2 minutes. Use chef’s knife to cut sandwich in half and serve warm.
Time
20 minutesYield
Serves 1WHAT KIDS ARE SAYING
"My family liked it so much, they ate half of my sandwich!" —Abigail, recipe tester, age 11Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
Lots of us put mayonnaise on the inside of our sandwiches . . . but what about spreading it on the outside? Adding mayo to the outside of this dressed-up grilled cheese makes it extra-toasty thanks to some kitchen science. Bread has both sugars and proteins and undergoes a chemical reaction known as the Maillard reaction when it’s heated—that’s why golden brown toast is more flavorful than plain bread. But you can make your bread SUPER Maillard-y with the addition of mayonnaise. Mayonnaise is made from oil (a form of fat), egg yolks, acid (such as lemon juice or vinegar), a little bit of sugar, and sometimes a little bit of mustard. The proteins from the egg yolks plus the sugar help spur along the Maillard reaction’s browning and flavor building. To see the difference, have kids spread mayonnaise on just one side of their panini, and then cook it as directed in the recipe. As they’re eating, ask them to compare the two sides of their sandwich: Which one is browner and which one has more flavor? We’re willing to bet it’s the mayo side!
Want more? Read the whole storyBefore You Begin
Crusty slices of rustic bread are traditional in a panini, but hearty sandwich bread will also work in this recipe. If you have a nonstick grill pan, you can use it instead of the nonstick skillet—the pan will put grill marks on the sandwich, just like using a panini press!
Instructions
- Place bread slices on cutting board. Use butter knife to spread mayonnaise evenly over 1 side of each slice.
- Flip 1 slice over (mayonnaise side down) and place in 10-inch nonstick skillet. Sprinkle evenly with half of cheese. Place ham and pickle chips (if using) on top of cheese. Sprinkle evenly with remaining cheese. Place second slice of bread on top (mayonnaise on the outside).
- Heat skillet over medium heat and cook until bread is golden brown on bottom, about 4 minutes.
- Use spatula to flip sandwich over (see photo, “Step-by-Step: How to Flip a Panini,” below). Place saucepan lid on sandwich and press down firmly, then leave lid in place (ask an adult for help, skillet will be hot).
- Cook until second side is golden brown and cheese is melted, 1 to 2 minutes.
- Turn off heat. Use oven mitts to remove lid. Use spatula to transfer sandwich back to cutting board. Let cool for 2 minutes. Use chef’s knife to cut sandwich in half and serve warm.
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