This spicy number will delight your palate and impress the whole family. Savory applewood smoked ham with melted goat cheese, sweet apricot preserves, smoked bacon, and fresh peppers makes a poppin' appetizer into a meal.
Jalapeno Hot Ham & Cheese Panini
- 16 oz. Frick’s Applewood Smoked Ham
- 8 oz. spreadable goat cheese
- 8 slices hickory smoked bacon
- 4 Jalapeño peppers
- 1/4 cup apricot preserves
- 8 slices sourdough 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 prior to adding sandwich. Fry bacon, blot off excess grease, set aside. Spread 1 oz. goat cheese on one side bread slices. Spread 1/2 Tsp apricot preserves on top of goat cheese. Slice jalapeno peppers to make rounds and press rounds into goat cheese on 1/2 of bread slices. Top jalapenos with 2 slices of Applewood ham (approximately 2 oz.). Top ham with 2 slices bacon. Top bacon with 2 slices of Applewood ham. Place bread on top of ham, cheese side down. Liberally butter top and bottom of sandwich and place into Panini maker or skillets 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.