Ham Tomato And Gruyère Panini

Ham, Tomato, And Gruyère Panini


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Gruyère is a smooth cheese with a bit of a bite that perfectly complements the sweetness of deli ham and the acidity of a ripe tomato. Once grilled golden, this panini becomes a real artisan treat.

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Time needed

15 min preparation + 15 min cooking

Serving Size / Yield

4 servings


  • 8 slices sourdough bread, each 1/2 inch thick
  • 3 T. unsalted butter
  • 24 thin slices of Gruyère
  • 8 thin slices of ripe beefsteak tomato
  • salt
  • pepper
  • 4 to 8 thin slices of country-style ham

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Preheat a stovetop panini grill, a heavy sauté pan, a ridged stovetop grill pan over medium heat, or preheat an electric panini grill.
Match up the bread slices, creating 4 even pairs, and then lightly butter the outside of each slice.
For each sandwich, place 1 bread slice, buttered side down, on a work surface and layer with 2 cheese slices, then 2 tomato slices.
Season with salt and pepper, then add another 2 cheese slices, 1 or 2 ham slices and then 2 more cheese slices.
Top with the remaining bread slice, buttered side up.
Working in batches if necessary, place the sandwiches in the grill and close the top plate, or place in the sauté pan or grill pan and press down firmly with a flat, heavy pot lid.
Cook the sandwiches for 10 to 14 minutes, turning once at the halfway point if using a stovetop pan until the bread is golden and toasted.
Cut the sandwiches in half and serve immediately.

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