Ham and Gruyere Panini with Rosemary Onions

Is anyone else up to their elbows in Thanksgiving leftovers? My creativity to reinvent them is running thin and I don’t know if my stomach can accept anymore stuffing. But before I get entirely tired of the ham I made (my husband hates turkey), I always make this sandwich. Ham and I got off on the wrong foot 20 years ago when my parents made me eat some ham before I could be excused from the dinner table. It was the longest night of my life and I swore never to humor ham like that again. But as the years passed and my emotional scars from ham started to heal, I thought I would give it another shot. Ham ain’t so bad! It’s all about how you make it (brown sugar and Cognac glaze, anyone?). Plus, I do love having leftover ham sandwiches and when you adorn them with onions and rosemary, you’re in for a real treat! It’s perfect for a quick weeknight meal and it’s oh so comforting. It also gives you an excuse to dust of that panini maker you asked for on your wedding registry but barely use. The sweet, mustardy onions paired with the smokey ham and nutty Gruyere makes for the best panini. It just feels like the holidays all wrapped up in a sandwich. I’m sure this wouldn’t be so bad with turkey either. There’s only so many turkey pot pies you can make, ya know? Let’s get moving on our Ham and Gruyere Panini!

Our leftover ingredient line up:

Crusty bread, butter, fresh rosemary, gruyere, dijon mustard, Worcestershire sauce, ham, onions, and brown sugar.

Our onions are cooked until a luscious golden brown then we add more butter (surprise, surprise), brown sugar, Worcestershire sauce, and dijon.

The mixture is finished with a little chopped rosemary. If you have some thyme left over from Thanksgiving, feel free to add that instead.

Now, we layer! If you are at all a professional sandwich maker like myself, you know the layering process is incredibly important and should be taken very seriously. Grab your bread and out some ham on it. See what I mean? Precision is key! We top the ham with that delicious onion mixture.

Then, just as you thought things couldn’t get anymore complicated, we take grated gruyere and using all of the strength within us, sprinkle on top of the onion mixture. I know, I know. I’m asking too much of you but we will persevere!

Finally, our sandwiches are topped with a buttered slice of bread and some more rosemary is sprinkled on top. Whether you use a panini maker or a stovetop skillet, make sure there is some butter melted so the bottom of the sandwich gets plenty of love.

Wait for it…money shot! Just kidding. Sandwiches are a little camera shy but I wanted you to see the magic that is happening inside this sandwich. It’s buttery, it’s rich in flavor, and it’s the perfect way to use up your holiday leftovers. Happy panini making!


Print Recipe


Ham and Gruyere Panini with Rosemary Onions

Prep Time 10 minutes
Cook Time 25 minutes

Servings
sandwiches


Ingredients

Prep Time 10 minutes
Cook Time 25 minutes

Servings
sandwiches


Ingredients


Instructions
  1. Melt 2 tbsp of butter in a medium skillet over medium heat. Add onions and cook until golden brown, about 20 minutes.

  2. Add other 2 tbsp of butter, mustard, brown sugar, Worscestershire sauce, and a sprinkle of salt. Take off the heat and stir in 1 tbsp of the chopped rosemary.

  3. To assemble the sandwich, place ham on one slice of bread. Top with onions and finish with grated cheese.

  4. Butter other slice of bread and place non-buttered side on top of the sandwich. Sprinkle the tops with the rest of the rosemary.

  5. Press in a panini maker until golden. If you don’t have a panini maker, just use a regular skillet over medium heat. Use another heavy skillet on top of the sandwiches so they get pressed. Enjoy hot!


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