Name: Ham, Cheddar, and Grilled Onion Panini
Total time: 50 min
Cuisine: ItalianEurope
Ingredients: 1/2 cup coarse-grain mustard; 2 tablespoons prepared horseradish , drained; 2 teaspoons honey; 1/4 teaspoon cayenne pepper; 1 large red onion , halved and sliced 1/2 inch thick; 1 tablespoon extra virgin olive oil; 8 slices thick-cut crusty bread; 1/4 teaspoon table salt; 1/4 teaspoon black pepper; 3/4 pound sharp cheddar cheese , thinly sliced, from deli; 1 pound deli ham , thinly sliced

Why This Recipe Works

Italians have it right when it comes to sandwiches: They load meat, cheese, and flavorful condiments between slices of crusty bread and then compact the sandwich in a heated, ridged press. But we wanted a panini recipe we could make without using either a panini press or an indoor grill. To achieve the signature ridged grill marks, we used a nonstick grill pan as the base and the weight of a Dutch oven on top. A rustic 8-inch loaf (often called a boule) with a crusty exterior and substantial, slightly chewy crumb worked best in this panini recipe—softer sandwich breads tended to flatten into an undesirable thinness. The correct ratio of meat to cheese is key to this panini recipe. These amounts make for a panini with cheese that melts around the filling without becoming messy. Brushing the outside of the bread with butter or oil didn’t work well here; it just made the bread greasy. We pressed these sandwiches without any fat for the proper crispy, toasted texture.

Instructions

Whisk mustard, horseradish, honey, and cayenne in small bowl. In separate bowl, toss onion, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Heat large nonstick grill pan over medium heat for 1 minute. Arrange onion in single layer on pan and weight with Dutch oven. Cook, stirring occasionally, until onion is browned, 8 to 10 minutes. Transfer to paper towel-lined plate and wipe out pan.

Spread mustard mixture evenly on 1 side of each slice of bread. Layer half of cheese on 4 slices bread, then top with ham, onion, and remaining cheese. Arrange remaining bread, mustard-side down, over cheese.

Heat grill pan over medium heat for 1 minute. Place 2 sandwiches in pan and weight with Dutch oven. Cook sandwiches until golden brown and cheese is melted, 4 to 6 minutes per side. Transfer to wire rack and repeat with remaining sandwiches. Serve.