This toasted ham and cheese panini is the ultimate comfort food. A layer of pepper jelly adds extra flavor to this easy lunch or dinner 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 a 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 and Pear 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.

How to Make Ham and Cheese Panini

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.

Printable Recipe

Toasted Ham and Cheese Panini

This toasted ham and cheese panini is the ultimate comfort food. Pepper jelly adds extra flavor to this easy lunch or dinner recipe.

5 from 1 vote

Print Pin Rate

Course: Sandwiches

Cuisine: American

Keyword: Grilled Cheese Sandwich, Panini Recipes

Prep Time: 10

Cook Time: 5

Total Time: 15

Servings: Servings

Calories: 476kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

4 ciabatta rolls preferably whole wheat
½ cup pepper jelly
6 ounces ham cut into ¼-inch thick slices
4 ounces sharp Cheddar cheese sliced
¾ cup (packed) arugula leaves or spinach

Instructions

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.

Notes

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition

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