My husband loves this panini.  I had tapenade left over from making muffalettas.  This turned out to be a winning combination.

2 slices rustic bread, cut 3/4-1 inch thick
2 T. olive oil
6-8 thin slices of Virginia ham (or any unsweetened ham)
2 slices Swiss cheese
3 T. olive tapenade (olive relish – I tested with Fresh Food Concepts brand)
1 slice tomato with seeds removed

Preheat grill. You can use a panini grill, or any tabletop grill with a hinged lid. I used a George Foreman grill.

Slice rustic bread into 3/4″ to 1″ slices

Lightly brush olive oil on one side of bread. Lay oiled side down on counter.
Cut cheese in half to fit on bread

Spread 1 1/2 T. olive tapenade on top of cheese on each piece of bread

Crinkle ham and put half on each bread piece.
Slice tomato, remove seeds, and place on top of ham.

Carefully put both sides together and place on bottom rack of grill.

Gently close lid on sandwich and press down. You can either hold the lid down, or weigh it down with a heavy object. I used a jar of pickles!

After 3 minutes, turn sandwich over, matching up grooves from grill. Press down and grill for 3 more minutes, or until golden brown. exerting a lot more pressure.

When sandwich is golden brown, use a spatula and slide it to a plate.

Let sandwich rest 5 minutes before cutting so cheese can set up. Slice sandwich in half and enjoy!

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