8 ounces sliced 33%-less-sodium cooked deli ham (such as Boar's Head)
2 sweetened hot cherry peppers, sliced
1 large plum tomato, thinly sliced
How to Make It
Brush cut side of the bottom bread half with mustard; brush cut side of top half with vinegar. Top bottom half with mozzarella, basil, ham, peppers, and tomato. Top with remaining bread half.
Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add sandwich to pan; top with another heavy skillet. Cook 3 minutes on each side or until golden. Cut sandwich into 6 wedges.
Wow, we really enjoyed this panini! We are fans of balsamic vinegar and combined with the flavor of the Dijon mustard, peppers, honey smoked ham,etc, this was a hit with the whole family. Immediate requests for more from everyone from the 3 yr old to the 40 year old. This will definitely be added to our Friday night repertoire! Plus, what could be easier?
Super yummy! We didn't use ciabatta, just grilled the sandwiches on our favorite bread, and they turned out great. The combination of flavors is wonderful. I couldn't find "sweetened" hot cherry peppers, just regular hot cherry peppers - which are HOT. One was enough to go around. I threw the leftovers in wraps to take to work, and those weren't bad either, considering they were missing the hot/melty/crusty element. Also, this appears to be a duplicate of a CL recipe from April 2006. I thought it seemed familiar!
We thought this was delicious. Fast and easy for a weeknight meal. I used a basil dijon mustard that overpowered the flavors a little. Would probably go a little easier on the mustard next time. Will definitely make again.
I used my panini press for these sandwiches. I thought they were just ok. I didn't enjoy the mozzarella because it didn't have much flavor. I'd rather use sliced cheddar. I didn't have the hot cherry peppers on hand so I substituted pepperoncini slices. DH liked it more than I did. I've had better panini.
Great summer sandwich. This is part of my regular rotation now as it's a great way to use basil from the garden. I use La Brea Bakery ciabatta - sometimes individual rolls, sometimes a single loaf - that has to be baked for 10 minutes before using. I also use a panini press instead of in a pan.
I thought this was a great sandwich & easy to make. I didn't have any hot cherry peppers so I substitued sauteed yellow pepper strips which I thought was great. The dijon mustard & balsamic vinegar left me with a few mildly pungent bites, but I think I'll fix that next time by mixing them with a little mayo to tone it down just a little. That's just a personal preference. I don't think there's necesarily anthing wrong with the recipe the way it is. I loved the melted mozzarella & fresh basil. That's what made it for me. That and really good ham is a must.