Receta Toasted Panini with Ham, Cheddar & Pepper Jelly Recipe
For many families, Sunday nights are traditionally the time for a big meal. Whenever my parents and I went to my grandparents’ home for dinner, the table was laid with roast beef, Yorkshire pudding, potatoes, and vegetables. As much as we looked forward to those meals, we were just as happy with the Sunday dinners we ate when it was just the three of us at home. It was always simple, light and easy – a bowl of soup, a fresh salad, or a toasted sandwich.
As an adult with my own family, I appreciate why my mum took the “light and tasty” route. After a weekend of soccer games, play dates and baking, pulling out the roasting pan is akin to dusting the blinds. For the record, dusting blinds is my least favorite household chore. My kids think mummy’s gone cuckoo when I tell them I would rather clean toilets than dust blinds. That would explain why our once-white blinds are now distinctly a few shades darker than white, while our toilets are…well…cleaner than that.
My point is that I like to keep it simple on Sundays. Whether it’s a brothy soup, such as Mediterranean Chicken, Bean & Pasta Soup or a protein-packed salad, such as this Mushroom, Caramelized Onion & Bean Spinach Salad, the goal is to keep prep work and clean-up to a minimum. This panini fits the bill. It follows the same formula as my favorite Turkey, Brie, Pear & Cherry Chipotle Panini – a healthy dose of meat, a sweet sauce with a kick, and plenty of oozing, melted cheese. It requires nothing more than a panini press or a hot frying pan. Now that’s my kind of Sunday night dinner.
The recipe:
Preheat panini press or large grill pan or skillet.
Cut ciabatta rolls in half crosswise.
Divide the pepper jelly evenly between the four rolls, spreading on top and bottom halves. Top the bottom of each roll with slices of ham, cheddar cheese and arugula. Lay the top of each roll over the fillings.
Place the sandwiches on the panini maker or pan, working in batches if necessary. Close the panini press. If using a grill pan or skillet, place a brick, washed and wrapped in foil, on top of the sandwiches to emulate a panini press. When the bread is toasted and the cheese is melted, remove the sandwiches from the press, cut in half, and serve immediately.
- Toasted Panini with Ham, Cheddar & Pepper Jelly
- 4 ciabatta rolls, preferably whole wheat
- 1/2 cup pepper jelly (should have sweet-spicy flavor)
- 6 oz. ham, cut into 1/4-inch thick slices
- 4 oz. sharp cheddar cheese, sliced
- 3/4 cup (packed) arugula leaves
Preheat panini press or large grill pan or skillet.
Cut ciabatta rolls in half crosswise. Divide the pepper jelly evenly between the four rolls, spreading on top and bottom halves. Top the bottom of each roll with slices of ham, cheddar cheese and arugula. Lay the top of each roll over the fillings.
Place the sandwiches on the panini maker or pan, working in batches if necessary. Close the panini press. If using a grill pan or skillet, place a brick, washed and wrapped in foil, on top of the sandwiches to emulate a panini press. When the bread is toasted and the cheese is melted, remove the sandwiches from the press, cut in half, and serve immediately.
Serves 4.
arugula,
cheddar,
cheese,
ham,
panini,
pepper jelly