Sandwiches for supper are always a good idea.
They’re easy to prepare, family friendly, and turn into a real meal with the addition of a cup of soup or a nice salad.
Hot, melty sandwiches are even better so if you’ve got a panini press, now’s the time to dust it off as the weather gets cooler. If you don’t have one, no worries. Simply put the sandwiches in your favorite skillet or on the griddle to toast, just like you would a grilled cheese.
Try out this recipe for a Ham, Apple, and Smoked Cheddar Panini with a Brown Sugar Crust from the new book, The Ultimate Panini Press Cookbook by Kathy Strahs ($19.95, softcover, Harvard Common Press).
The book contains more than 200 recipes for grilled sandwiches and other items that are mighty tasty on a grill.
HAM, APPLE, AND SMOKED
CHEDDAR PANINI WITH A
BROWN SUGAR CRUST
4 tbsp. butter, at room temperature
8 slices rustic multi-grain bread, sliced from a dense bakery loaf
4 oz. smoked cheddar cheese, sliced
8 oz. sliced ham
1 sweet apple, such as Gala or Jonagold, cored and thinly sliced
2 tbsp. packed brown sugar
Heat the panini press to medium-high heat.
For each sandwich: Spread butter on two slices of bread to flavor the outside of the sandwich. Flip over one slice and layer on cheese, ham, apples slices and more cheese. Close the sandwich with the other slice of bread, buttered side up. Sprinkle some brown sugar on top.
Grill two paninis at a time, with the lid closed, until the cheese is melted and the bread is toasted, with a brown sugar crust, 4 to 5 minutes.
Makes four sandwiches.