Name: Ultimate Grilled Cheese and Ham Panini with Parsnip Fries
Prep time: 25 min
Cook time: 6 min
Total time: 31 min
Yield: 4 sandwiches
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; ½ cup chutney (you choose the flavor); 3 ounces thinly sliced Fontina, Jarlsberg, Gruyére 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 tablespoons butter, softened, or olive oil; Parsnip Fries (recipe follows) or potato chips (optional)

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
½ cup chutney (you choose the flavor)
3 ounces thinly sliced Fontina, Jarlsberg, Gruyére 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 tablespoons butter, softened, or olive oil
Parsnip Fries (recipe follows) or potato chips (optional)

Directions

Step 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.

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Step 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.
Step 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.
Step 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.

Nutrition Facts

Per Serving:

659 calories; fat 25g; cholesterol 101mg; saturated fat 14g; carbohydrates 78g; mono fat 7g; poly fat 1g; trans fatty acid 0g; insoluble fiber 4g; sugars 22g; protein 30g; vitamin a 777.4IU; vitamin c 31.3mg; thiamin 0.4mg; riboflavin 0.2mg; niacin equivalents 1.8mg; vitamin b6 0.2mg; folate 16.1mcg; vitamin b12 1mcg; sodium 1867mg; potassium 255mg; calcium 333.2mg; iron 4.3mg.

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Ingredients

Directions

Nutrition Facts

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Ingredients

Directions

Nutrition Facts