HomeSandwiches & WrapsHam Panini with Blackberry Mustard
Ham Panini with Blackberry Mustard
Ham and Fontina Panini with a Blackberry Mustard.
- Serves4
- Rating5.0
A ham and fontina cheese Panini slathered with mustard flavored with blackberries and rosemary is a wonderful twist on a traditional ham and cheese sandwich. A few weeks ago one of my friends brought us a Honey Baked Ham. We used to eat Honey Baked Hams all the time when I was younger and I just love the crunchy sweet coating of honey that frames each slice.
I had some ham leftover and I wanted to make some sandwiches, but not just any sandwich. I wanted something different. For cheese I picked Fontina because I love how rich and creamy it is when melted. I had some blackberries that were dangerously close to turning into a fuzzy science project so I decided to make a blackberry mustard. I wanted to use a herb for more flavor and I chose Rosemary which next to sage is my favorite herb to use during the wintry months. The result was a hearty and delicious sandwich that is great by itself or paired with a bowl of soup. And with the gorgeous color of the mustard, it looks really pretty too.
Wishing everyone a Happy New Year!
Ingredients
Blackberry Mustard
Steps
- 1
To make Blackberry Mustard, combine blackberries, Dijon mustard, sugar, honey, rosemary, and cayenne in a small saucepan.
- 2
Cook over medium heat, stirring and mashing blackberries with the back of a spoon, until mixture comes to a boil.
- 3
In a small bowl, mix together vinegar and cornstarch. Add to blackberry mixture. Stir to combine. Let mixture simmer for about 30 seconds and remove from heat.
- 4
Spread some butter on 1 side of each piece of bread.
- 5
Spread the other side of 4 pieces of bread with blackberry mustard.
- 6
Divide the shredded cheese on the non-buttered side of the remaining slices. Top with ham and the blackberry mustard coated slices.
- 7
Heat a Panini grill and grill sandwiches one at a time until cheese is melted. Alternately you can use a griddle or nonstick skillet.
