Here’s a hot ham and cheese you can make with ease…even at the last minute! This Black Forest White Cheddar Panini is easy on the cheese, yet appetizing and full of flavor. This number is perfect for game day snacks or a soup-and-salad sit down.
Black Forest White Cheddar Panini
Back in my deli days, we had a pretty awesome menu of grilled paninis that pulled specialty ingredients from all directions. Of course, I always loved to create custom paninis that weren’t on the menu. One of my favorites…ham, white cheddar, garlic aioli, onion, and arugula. I had other favorites, but I’m spotlighting that one today.
Hey, so how is a panini different from a grilled cheese anyway? I think of a panini as a ‘grilled cheese for grown ups’ filled with any variation of ingredients like cheese, vegetables, meats, pickled things, and spreads. In my book, there are no rules with a panini. Use a sturdy bread, any of the above mentioned ingredients, and toast the sandwich. You can use a panini press, but a simple griddle will do the job.
Ingredients you will need for Black Forest White Cheddar Panini:
- olive oil
- sturdy bread (I used sliced sourdough)
- garlic aioli
- black forest ham
- white cheddar cheese
- arugula
- red onion
Kitchen tools I use for this recipe:
Want more game day recipes that satisfy a crowd?
Chicken Banh Mi Sandwich Sliders
Garlicky Oven Roasted Mushrooms
Black Forest White Cheddar Panini
Ingredients
- 1-2 Tbsp Olive Oil
- 8 slices Sourdough Bread
- 2 Tbsp Garlic Aioli
- 8-10 slices Black Forest Ham
- 4 slices White Cheddar Cheese
- 1 cup Arugula
- 1/8 Red Onion thinly sliced
Recipe Instructions
- Preheat a griddle on medium-high heat; add OLIVE OIL and heat until shimmering (2 min).
- Lay down 4 SOURDOUGH SLICES (set the other four slices aside); spread each with GARLIC AIOLI (mayo works fine too).
- Layer HAM, CHEDDAR, ARUGULA, and RED ONION in even portions over the bread slices; top with the other slices.
- Place all four sandwiches on the oiled griddle; allow to heat a few minutes until surface is golden brown; turn sandwiches over and repeat process on other side; serve warm.
RECIPE NOTES
Nutrition
This recipe was originally published on Amanda’s Cookin’ in November, 2016.
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