Ultimate Grilled Cheese and Ham Panini with Parsnip Fries | Midwest Living

Ultimate Grilled Cheese and Ham Panini with Parsnip Fries

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Ultimate Grilled Cheese and Ham Panini with Parsnip Fries

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  • Yield: 4 sandwiches
  • Prep 25 mins
  • Cook 6 mins

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Ingredients

  • 1 16 - ounce loaf unsliced ciabatta or Italian bread or 8 slices French, sourdough, multigrain or oatmeal bread, sliced 1/2 to 3/4-inch thick
  • 1/2 cup chutney (you choose the flavor)
  • 3 ounces thinly sliced Fontina, Jarlsberg, Gruyere or Swiss cheese
  • 8 ounces thinly sliced cooked ham
  • 1 small Bosc or Anjou pear or 1 small apple, cored and thinly sliced
  • 1 cup fresh baby arugula or spinach
  • 3 ounces thinly sliced Gouda, Edam, Muenster or provolone cheese
  • 2 -3 tablespoons butter, softened, or olive oil
  • Parsnip Fries (recipe follows) or potato chips (optional)

Directions

  1. If using bread loaf, carefully trim off and discard the top crust of the bread to make a flat surface, if necessary. Turn bread over; trim off and discard bottom crust, if necessary. Cut remaining bread loaf in half horizontally to form two 1/2-inch-thick slices.
  2. Preheat an electric sandwich press, a covered indoor grill, a grill pan or a 12-inch skillet over medium-low heat for 1 to 2 minutes.
  3. If needed, snip any large pieces of chutney. Spread chutney on one side of each slice of bread. Place the Fontina cheese on half of the loaf or on 4 of the bread slices. Top with ham, pear, arugula, the Gouda cheese and the other half of bread loaf or remaining slices. Spread both sides of loaf or sandwiches evenly with butter or brush with oil. Cut loaf crosswise into four sandwiches.
  4. Place sandwiches (two at a time, if necessary) in the sandwich press or indoor grill. Cover and cook for 6 to 8 minutes or until bread is toasted and cheese melts. (If using a grill pan or skillet, place sandwiches in pan. Weight sandwiches down with a heavy skillet or a pie plate containing a can of vegetables. Cook until bread is lightly toasted. Using hot pads, carefully remove top skillet. Turn sandwiches over, weight down, and cook until bread is toasted and cheese melts.) If you like, serve sandwiches with Parsnip Fries or potato chips. Makes 4 sandwiches.

Parsnip Fries

Ingredients

  • 4 medium parsnips
  • vegetable oil
  • kosher salt

Directions

  1. Peel parsnips; cut into 1/8-inch thick lengthwise slices using a mandolin slicer or cut by hand. Place parsnip slices in a large bowl of ice water; let soak for 10 minutes. Drain parsnips and thoroughly; pat dry with paper towels. In a 3-quart saucepan or an electric deep-fat fryer, heat 2 inches of vegetable or peanut oil to 375 degrees F. Fry parsnips, one-fourth at a time, about 1 to 2 minutes or until golden brown and crisp. Remove parsnips from the hot oil using a slotted spoon; drain on paper towels. Sprinkle with kosher salt. Transfer parsnips to a wire rack set on a baking sheet, arranging them in a single layer. Keep warm in a 300 degree F oven. Makes 3 cups.

Nutrition Facts

(Ultimate Grilled Cheese and Ham Panini with Parsnip Fries)

Fat, total (g) 25, cal. (kcal) 659, pro. (g) 30, carb. (g) 78, Trans fatty acid (g) 0, sat. fat (g) 14, chol. (mg) 101, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 1867, Folate (µg) 16, iron (mg) 4, calcium (mg) 333, Thiamin (mg) 0, Potassium (mg) 255, Riboflavin (mg) 0, vit. A (IU) 777, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Monosaturated fat (g) 7, Polyunsaturated fat (g) 1, fiber (g) 4, sugar (g) 22, vit. C (mg) 31

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