panini

This gooey panini sandwich recipe is not for the faint of heart. With layers of thinly sliced ham, Gruyère cheese, Dijon mustard, and a flavorful homemade cheese sauce, all tucked between grilled country-style bread, it’s the ultimate in decadence.

Do yourself a favor and prepare this for a weekend brunch or for a quiet, filling dinner alongside a gorgeous salad and a glass of white wine. Before you make this panini sandwich recipe, be sure to invite someone to share it with you. There’s magic in gooey, cheesy sandwiches, and sharing that is half the fun.

Croque Monsieur Panini Sandwich Recipe with Gruyere and Dijon

Makes 2 sandwiches

Ingredients

Dijon mustard, 2 tsp
cheese sauce (page 88), 1/4 cup (2 fl oz)
chopped fresh chives, 2 tsp
Gruyère cheese, 1/4 lb, thinly sliced
Black Forest ham, 3 oz (90 g), thinly sliced
French bread or other firm, white, country-style bread, 4 slices, each about 1/2 inch (12 mm) thick
unsalted butter, 1 tbsp, melted

Directions

1. Preheat the sandwich grill. Brush 1 side of each bread slice with the butter. Spread the unbuttered sides with the mustard and the cheese sauce, dividing them evenly. On 2 of the bread slices, layer half of the Gruyère cheese, then the ham and the chives, dividing them evenly. Divide the remaining cheese on top. Place the remaining 2 bread slices on top, cheese sauce sides down, and press gently.

2. Place the panini in the grill, close the top plate, and cook until the bread is golden and toasted, the cheese sauce is warmed, and the Gruyère cheese is melted, 3–5 minutes. Serve.

Perfect Panini, Jodi Liano

(Weldon Owen), July 16, 2013

Photographs by Maren Caruso