This post is a part of Panini Week!
This was something I threw together one day, and it was such a hit that I kept making it over and over. I love whole grain mustard in particular, so I end up putting that on as many sandwiches and paninis as possible!
Whole grain mustard is one of my favorite types of mustard, and when you couple it with honey the spice is tempered into a beautifully complex flavor. But the real star is the toscano pepper cheese, which is very similar to parmesan, but with a little kick! If you can’t find it, just use a good parm and sprinkle a little pepper on the sandwich. Yum!
Rosemary Ham and Parmesan Panini with Whole Grain Honey Mustard
2 pieces sprouted whole grain bread
2-4 tablespoons butter (find grass-fed butter here)
2 slices ham (find pastured pork here)
2 ounces pepper toscano or parmesan cheese, sliced (find raw cheeses here)
1 tablespoon whole grain mustard (find whole grain mustard here)
1 teaspoon raw honey (find raw honey here)
1 tablespoon fresh or 1 teaspoon dried rosemary (find organic herbs here)
- In a cast iron skillet, heat over medium heat until warm, about 5 minutes.
- Spread the butter on one side of the bread and set butter side down in the pan.
- Layer on the bread: mustard, honey, sprinkle of rosemary, toscano, ham, then more toscano.
- Butter the other piece of bread and place it butter side up on the last layer of toscano cheese. Sprinkle it with a little more rosemary.
- Cover with a lid for 2-5 minutes, until the cheese melts and the buttered piece of bread on the bottom takes on a beautiful golden color.
- Flip over with a spatula, then cover the pan again for another 2 minutes or so, or until the other side of the panini is browned and golden.
- Remove from the pan, and cut in half.