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