Be prepared for a second helping with this one. Honey ham, slow smoked with real hickory wood and combined with melted Manchego cheese pairs perfectly with the touch of apricot & creamy mustard.
Honey Ham & Manchego Cheese Panini
- 16 oz. Frick’s Honey Ham
- 8 oz. Manchego cheese
- 3/4 cup apricot preserves
- 1/4 cup Dijon mustard
- 8 slices ciabatta bread
- 4 tablespoons melted unsalted butter
Pre-heat Panini maker to 380°F or to Panini setting. If using a skillet, heat to medium high heat prior to adding sandwich. Mix together apricot preserves and Dijon mustard. Spread 1 Tsp mustard preserves onto one side of each slice of bread. Place 1 oz. Manchego cheese onto 1/2 of the bread slices. Place 4 oz. Honey ham (approximately 4 slices) onto Manchego cheese. Place 1 oz. Manchego cheese onto ham. Place bread on top of Manchego cheese, preserve side down. Liberally butter top and bottom of sandwich and place into Panini maker or skillet. Grill sandwiches for 3 minutes, in Panini maker, or 3 minutes per side, in skillet. Remove from Panini maker and allow to cool 2 minutes before cutting.
A Chef Peter Rumbolo Creation