Charcuterie / Sandwiches

Heirloom Tomato Panini With Jambon Sec And Mozzarella

with Sliced Jambon Sec - Sliced French-style Dry Cured Ham



4 thin slices Sliced Jambon Sec

​1 large loaf fresh ciabatta bread

2 tablespoons extra-virgin olive oil, divided

8 ounces fresh buffalo or cow's milk mozzarella, thinly sliced

1/3 cup torn fresh basil leaves

Fine sea salt and freshly ground black pepper


​Preheat a panini press, nonstick griddle, or large cast-iron skillet.

Slice the ciabatta bread in half horizontally and drizzle both sides with about 1 tablespoon olive oil. Layer the bottom half with mozzarella, tomatoes, jambon sec, and torn basil. Season to taste with salt and pepper. Place the other half of the bread on top of the sandwich and lightly brush both sides of bread with the remaining 1 tablespoon olive oil.

Press the sandwich in the panini press until the bread is golden and the cheese begins to melt, 3-4 minutes total.

Cut into 4 sandwiches and eat while warm.