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Grilled Cheese Sandwich with Ham

Grilled Cheese Sandwich with Ham

ham-cheese-panini-sandwich-19414358With the Easter holiday quickly approaching, I’m sure you’re already thinking about what to do with all the leftovers you know you’ll have after the dust settles and the guests leave. Many folks around here enjoy some version of ham for Easter, so we’re always looking for creative ways to use what’s left.

One of the easiest recipes we’ve found is a super simple, incredibly delicious Grilled Cheese Sandwich with Ham.

Pair this with a nice dry rosé, like Hecht & Bannier (H & B) Languedoc AOC, which elevates this dish to the next level. Enjoy!


12 slices leftover Easter ham
1 c good mayonnaise
1/4 c dijon mustard
1/4 c freshly grated parmesan cheese
Kosher salt and freshly ground black pepper
1 white pullman loaf or sourdough bread, sliced 1/2 inch thick (12 slices)
6 tbsp salted butter, at room temperature
6 oz aged gruyere or comte cheese
6 oz extra-sharp cheddar, such as Cabot or Shelburne Farms


In a medium skillet over medium-high heat, warm slices of ham until slightly browned, flipping often. Remove from heat and reserve.

Meanwhile, combine the mayonnaise, mustard, parmesan, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Lay 12 slices of bread on a board and spread each one lightly with butter. Flip the slices and spread each one generously with the mayonnaise mixture. Don’t neglect the corners!

Grate the cheeses in a food processor fitted with the largest grating disk and combine. Distribute the ham evenly on half of the slices of bread. Pile 1/3 cup grated cheese evenly on top of the ham and top with the remaining bread slices, sauce-side down.

Meanwhile, heat an electric panini press. When the press is hot, cook the sandwiches for 3 to 5 minutes in batches until the bread is toasted and the cheese is melted. Allow to cool for 2 minutes. Cut in half and serve warm.

~Recipe courtesy of Ina Garten

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