Try this ham and baby swiss panini recipe for a sweet and savory sandwich full of Mediterranean flavor.
- 2 cups (10-oz.) coarsely chopped stemmed dried figs
- 2/3 cup apple cider or apple juice
- 4 slices Sargento® Deli Style Sliced Baby Swiss Cheese
- 4 slices marble rye bread
- 4 thin slices deli smoked ham or honey ham
- 2 Tbsp. butter, softened
For fig jam, combine figs and apple cider in a medium saucepan; bring to a boil over high heat. Reduce heat; simmer uncovered until most of liquid is absorbed and figs are tender, about 5 minutes. Cool slightly; transfer to a food processor and puree. Transfer mixture to a jar; refrigerate at least 30 minutes or up to 2 weeks. Makes about 1-1/3 coups jam.
Arrange 1 slice of Sargento® Deli Style Sliced Baby Swiss Cheese over each slice of bread; top with ham. Close sandwiches; spread outsides evenly with butter.
Cook sandwiches in a preheated panini maker or lightly greased waffle iron until golden brown and cheese is melted, about 3 minutes. Serve each sandwich with 2 tablespoons jam for dipping or spreading inside. Reserve remaining jam to serve on toast or sliced fresh fruit.
Sandwiches may be cooked in a ridged grill pan or skillet over medium heat. Place a saucepan or small skillet on top of sandwiches to flatten; cook 3 minutes. Turn; replace saucepan and continue to cook 3 minutes or until golden brown and cheese is melted.