Ham Panini with Caramelized Onions

There are many ways to use leftover Easter ham. Ham sandwiches are a favorite leftover choice. Ham Panini with Caramelized Onions is a twist on an old family favorite that features a spread with mustard and caraway seeds in it.

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Ham Panini with Caramelized Onions
(Mark Kelly, 2014)

Serves 4

1 large focaccia bread, cut into quarters and then sliced in half
3 Tbsp mayonnaise
1 Tbsp spicy brown mustard (such as Gulden’s)
2 tsp caraway seeds (ground in a mortar and pestle to release oils)
1/2 large red onion, sliced thin
3 garlic cloves with one end cut off
4 roasted red pepper slices, cut into strips
4 large slices cooked ham
4 slices Alpine Lace Swiss cheese
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper

Preheat oven to 350F.

On a rimmed baking sheet toss the onions and garlic cloves in 2 tablespoons of olive oil to coat. Season with salt and pepper. Bake for 45 minutes, stirring after 20 minutes and each remaining increment of 5 minutes. Remove from oven and allow to cool.

Squeeze the garlic into a small bowl and mash with a fork until smooth. Add mayonnaise, mustard, and caraway seeds. Whisk to combine and refrigerate for at least 30 minutes before assembling sandwiches to allow the flavors to meld.

To assemble the sandwiches: Spread the mayonnaise-mustard mixture evenly on the cut-side of each piece of focaccia bread. On one half of each sandwich place the ham pieces. One the other half of each sandwich place a layer of the caramelized onions, pepper slices and a slice of cheese. Put the four sandwiches together and cook, using a panini press, for about 5 minutes, until the cheese has melted. Serve immediately

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