Best 4 Smoked Ham And Teleme Panini Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Within the realm of culinary delights, the fusion of smoked ham and teleme cheese in a panini is a testament to the boundless artistry of sandwich craftsmanship. Picture perfectly toasted ciabatta bread, its crusty exterior yielding to reveal a symphony of flavors within. The sweet smokiness of the ham intertwines with the tangy, creamy embrace of teleme cheese, creating a harmonious dance on the palate. Each bite becomes an exploration, a celebration of textures and tastes that leave you craving more. Whether you're a seasoned sandwich connoisseur or simply seeking an extraordinary culinary experience, this smoked ham and teleme panini promises to elevate your taste buds to new heights of satisfaction.

Check out the recipes below so you can choose the best recipe for yourself!

SMOKED HAM STUFFED PEROGIES



Smoked Ham Stuffed Perogies image

Provided by Aaron McCargo Jr.

Categories     side-dish

Time 35m

Yield 12 perogies

Number Of Ingredients 16

2 cups leftover mashed potatoes
1/2 cup smoked ham, diced
1/4 cup frozen sweet peas, thawed
1/2 cup shredded Gruyere
2 cups bread flour
2 cups all-purpose flour
1/4 teaspoon baking powder
1 teaspoon salt
1 egg, beaten
2 teaspoons olive oil
1 cup warm water
1 gallon salted water
1 small onion, sliced
1/2 stick butter
2 scallions, sliced
Sour cream, to garnish

Steps:

  • In a medium bowl, add filling ingredients and combine well. Set aside.
  • In a large bowl add both flours, baking powder and salt and mix well. In a separate bowl add the remaining dough ingredients and whisk until combined. Add wet ingredients to the dry ingredient using a wooden spoon to form a ball. Cut in half. (You can freeze dough for another time, if desired.)
  • Flour a work surface and roll dough about 1/8-inch thick. Use a 3-inch biscuit cutter to cut out 12 rounds from the dough.
  • Place a dollop of filling in the center of each dough round. Fold dough over filling to form a half moon. Press edges together with your thumb. Seal the edges using the flat tines of a fork.
  • Bring a large saucepan of salted water to a simmer. Add perogies and cook for about 2 minutes. Drain perogies.
  • Meanwhile, in a large skillet over high heat, melt half of the butter and add the onion.
  • Cook onions for 5 to 6 minutes until slightly caramelized. Add perogies and the remaining butter. Allow to saute for a few minutes, then add the scallions.
  • Remove to a platter and serve with sour cream.

SMOKED HAM, ROASTED RADICCHIO, AND CHEESE PANINI



Smoked Ham, Roasted Radicchio, And Cheese Panini image

Provided by Scott Conant

Categories     Sandwich     Cheese     Quick & Easy     Graduation     Father's Day     Lunch     Ham     Radicchio     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 2

Number Of Ingredients 6

1 head radicchio, cut through the core into 8 wedges
1/4 cup extra virgin olive oil
Kosher salt and freshly ground black pepper
Four 1/2-inch slices ciabatta or other good crusty bread
6 thin slices smoked ham
2 to 3 ounces assertive cheese, such as Gorgonzola or Camembert, crumbled or thinly sliced

Steps:

  • Roast the radicchio:
  • Heat the oven to 350°F. Lay the wedges of radicchio on a small sheet pan and drizzle with about 2 tablespoons of the olive oil. Season with salt and pepper and cover the pan with aluminum foil. (Covering the pan allows the radicchio to steam and roast at the same time.) Cook until very tender and lightly browned, about 30 minutes. (The radicchio can be roasted a day ahead.)
  • Grill the panini:
  • Heat a panini or sandwich grill until hot (400°F to 450°F). If you don't have a panini grill, heat a grill pan or ¬cast-¬iron pan over ¬medium--low heat. Pat the radicchio dry, if need be, and cut away any tough core. Make two sandwiches, layering the ham, cheese, and radicchio. (You may not use all of the radicchio.)
  • Brush the outsides of the sandwiches with olive oil and grill in the press for 9 to 10 minutes; you want to crisp and brown the bread and melt the cheese a bit, but the meat need not be excessively hot. If using a pan, weight the sandwiches down with another heavy pan set on top. Cook for 2 to 3 minutes on each side, watching them carefully and adjusting the heat as needed. Cut and serve.

SMOKED CHEDDAR & HAM PANINI



Smoked Cheddar & Ham Panini image

This was adapted from a recipe card picked up in a grocery store. Delicious - great for a cold day, with some soup! Feel free to change up the bread to what you prefer - the original called for marble rye, but I put in what we usually use. You can use other types of ham and regular cheddar, but the flavor of the smoked versions really contrast wonderfully with the sweetness of the onions and apple, so I would recommend trying them, if possible. I'm also putting a range on the meat, because we prefer smaller meat portions (the 1/4 lb), but I know a lot of people who like more meat, so you could easily use up to 1/2 lb, if desired. The original directions called for using a panini grill, but I don't have one, so I'm enclosing both methods.

Provided by Starrynews

Categories     Lunch/Snacks

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7

1/4 large sweet onion, cut into thin slices
2 teaspoons maple syrup
4 slices whole wheat bread
1 tablespoon mayonnaise
1/2 large gala apples, cut into 4 slices
1/4-1/2 lb smoked ham, deli-sliced
2 ounces smoked cheddar cheese, cut into 4 thin slices

Steps:

  • Cook onions until tender in a skillet prepared with non-stick cooking spray over medium-high heat.
  • When onion is browned, add syrup, stirring well, and cook for an additional minute.
  • Allow onion to cool. Spread 2 slices of bread with mayonnaise.
  • Layer remaining ingredients on top, ending with the second slice of bread on each sandwich.
  • Spray both sides of each sandwich with cooking spray before placing on panini grill or in skillet.
  • If using panini grill, grill the sandwiches for about 3 minutes, or until cheese is melted and bread is toasted.
  • If using a skillet, cook sandwich over medium heat for about 2 minutes on each side, flipping once, or until cheese is melted and bread is toasted. Use a second skillet to weight down the sandwich on top.

SMOKED HAM AND TELEME CHEESE PANINI



SMOKED HAM AND TELEME CHEESE PANINI image

Number Of Ingredients 5

8 slices Italian bread
1 pound ham, sliced
1 pound teleme cheese
1/2 cup Dijon mustard
1 cup roasted peppers

Steps:

  • Butter 1 side of each bread slice, then put 4 slices, buttered side down, on a work surface. Top the bread slices with the smoked ham, then the teleme cheese, distributing it evenly. Top each with a second slice of bread, buttered side up. Heat a panini pan/sandwich griller until hot. Heat the sandwich in the griller, with a weight on top to keep as flat as possible. Cook until nicely browned, 2 to 3 minutes, Transfer the sandwiches to a work surface and remove the top slice of bread from each sandwich. Spread the underside of those slices with mustard, and add roasted peppers, if desired. Replace the top slice of bread, cut the sandwiches in half, and serve immediately.

Tips:

  • Use a good quality ham and cheese. The better the ingredients, the better the sandwich will be.
  • Slice the ham and cheese thinly so that they cook evenly.
  • Spread the mustard on both sides of the bread. This will help to keep the sandwich moist and flavorful.
  • Press the sandwich firmly in a panini press or skillet. This will help to create a crispy crust and melted cheese.
  • Serve the sandwich immediately with your favorite sides.

Conclusion:

The smoked ham and Teleme panini is a delicious and easy-to-make sandwich that is perfect for lunch or dinner. With its smoky ham, melted cheese, and tangy mustard, this sandwich is sure to please everyone at the table. So next time you're looking for a quick and tasty meal, give this recipe a try. You won't be disappointed.

Related Topics