Best 6 Smoked Ham Roasted Radicchio And Cheese Panini Recipes

SMOKED HAM, ROASTED RADICCHIO, AND CHEESE PANINI

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 HAM AND TELEME PANINI

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.

SMOKED CHEDDAR & HAM PANINI

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.

PAN-SEARED RADICCHIO WITH SOFT CHEESE

Steps:

• Quarter the radicchio head lengthwise and slice the hard white core off of each piece, then cut each quarter in half crosswise. Don't separate the leaves.
• Heat a large skillet over medium-high. Add the oil and carefully nestle the chopped radicchio into the pan, leaving it alone to sear on one side until golden brown, 2 to 3 minutes. Stir for a few seconds. The radicchio leaves may separate and start to smell like roasted broccoli or kale. Immediately remove the pan from the heat so the leaves don't wilt too much. Season with salt and pepper.
• Add the cheese, placing some pieces directly over the radicchio and others in the empty spots of the pan. The cheese will start to melt and bulge slightly. Drizzle the vinegar and honey evenly over the radicchio and cheese, and finish with a final sprinkling of salt, if you'd like.
• Serve right in the pan with crusty bread for dipping into the melty cheese and pan juices.

HAM AND CHEESE PANINI

Steps:

• Slice the bread loaf in half lengthwise; scoop out the bread to remove the soft inner portion and discard.
• Slice the loaf crosswise into 4 equal-size pieces.
• Drizzle the inside of each roll with 1 1/2 teaspoons balsamic vinegar.
• Layer 3 radicchio leaves, 4 basil leaves, 1/4 of the prosciutto, and 1 slice provolone cheese in each roll.
• Sprinkle with the pepper; close the rolls and brush each panini with 1/2 teaspoon of the olive oil.
• Heat a heavy cast-iron skillet or other skillet over med-high heat and spray with the cooking spray.
• Place 2 sandwiches in the skillet and weigh them down with another skillet or panini weight.
• Toast until the cheese begins to melt and the bread is browned and toasted on the edges, 3-4 minutes.
• Flip the sandwiches and toast for an additional 2-3 minutes.
• Remove from pan and slice in half; repeat with the remaining 2 sandwiches.

15-MINUTE GRILLED HAM & CHEESE PANINI

Steps:

• Heat panini grill.
• Fill bread slices with cheese, ham and onions to make 4 sandwiches.
• Mix mayo and seasoning until blended; spread onto outsides of sandwiches.
• Grill, in batches if necessary, 2 to 3 min. or until cheese is melted and sandwiches are golden brown.