Last week I wrote glowingly of my suggestion that our family make racks of lamb the centerpiece of our Easter dinner. As it turned out, I was outvoted, and our clan decided on baked ham instead. My son chose a Niman Ranch spiral-cut one that was delicious with grilled asparagus and baby Yukon Golds roasted with garlic and rosemary. I confess, though, that what I liked best about this Easter ham was using the leftovers for inventive sandwiches like the ham and cheese panini with apple slaw featured here.

For these panini, I used a nice crusty bread and topped slices with thinly cut ham, some shaved Munster, and a simple apple slaw. (I don’t own a panini maker, but a stove top grill pan filled in easily, and if you don’t have either, a heavy skillet will work too.) It was the apple slaw that gave these sandwiches their panache. Finely julienned Granny Smith apple was paired with shredded cabbage and then tossed in a cider vinegar dressing. A hint of cayenne and some chopped basil added extra flavor.

The slaw can be prepared a couple of hours ahead so at serving time, all that is necessary is to quickly assemble and grill the sandwiches. Even if you don’t have leftover Easter ham sitting in your fridge, these panini are worth a trip to the market!

Ham and Cheese Panini with Apple Slaw Apple Slaw
1 tbsp cider vinegar
2 tsp olive oil
1 1/2 tsp sugar
1 1/2 tsp Dijon mustard
Pinch of cayenne pepper
1/2 medium Granny Smith apple, unpeeled, cored, and cut into julienne strips about 1/8 inch by 2 inches
1 cup finely shredded green cabbage
4 tsp chopped basil

Panini:
8 bread slices cut 1/4 inch thick from a country artisan loaf (see note)
Olive oil for brushing on bread and for the pan
8 oz thinly sliced best quality ham such as Niman Ranch
8 oz thinly sliced or shaved Munster, white cheddar or other melting cheese (see note)

1. For slaw, in a medium bowl, whisk together the vinegar, oil, sugar, mustard, and cayenne. Add the julienned apple and toss to coat well. Marinate 10 minutes, and then stir in the cabbage and basil. Season with more salt if needed. (Slaw can be prepared 2 hours ahead; cover and refrigerate.)

2. For panini, brush one side of each bread slice generously with olive oil and place them, oiled sides down, on a work surface. Use half of the cheese and place evenly on four of the bread slices. Then top the cheese slices with ham. Spoon several spoonfuls of the slaw on each sandwich and top with slices of the remaining cheese. Place remaining bread slices, oiled side up, on top of sandwiches.

3. If you have a panini maker, follow manufacturer’s instructions cook about 2 minutes or more per side. If not, oil a stove top grill pan or griddle generously and place it over medium heat. Heat until very hot. Place enough sandwiches to fit comfortably on grill, and weigh down with a heavy skillet. Cook until cheese melts and sandwiches are rich golden brown on bottom, 2 minutes or more. Turn and cook 2 minutes or more with skillet on top. Total time should be 4 to 5 minutes, but can vary depending on your cooktop. Cover cooked panini loosely with foil while you continue with any remaining sandwiches.

4. Cut sandwiches in half and place two halves on each of four salad plates. Garnish with potato chips and pickles if desired. Serve warm. Serves 4.

Note: An artisan bread with a nice crust works well in this recipe. I used a pain de campagne from Whole Foods with great results.

Note: Cabot Munster works well, but a sharp white cheddar or Gruyère would be fine too. I’ve also used Fontina Val d’Aosta.
Copyright 2014 Betty Rosbottom

 Print This Recipe