Panini with Prosciutto and Roasted-Garlic Spread

This easy, casual dinner for two gives big flavor with no fuss. Roasting garlic is a simple process that brings out that scrumptious, deep garlicky deliciousness and turns an ordinary condiment for sandwiches into something a little special.

For the bread, choose what you like. Just be sure it’s firm, crusty, and wonderfully chewy—not only great-tasting but also ready to stand up to some time in the grill pan. I like to buy a loaf of rustic, country bread (here, it was whole-wheat with a sesame-seed crust) and cut sandwich slices from the middle.

Bread Slices

Also check out Pancetta Panini with Grilled Bell Pepper, Turkey Panini with Prosciutto and Pesto, and Tuna Mediterranean with Feta, Olives, and Garlicky Yogurt Sauce.

Serves 2

Ingredients

• 3 large unpeeled garlic cloves
• olive oil, for drizzling and brushing, plus 1 tbsp
• sea salt
• 1/4 cup light mayonnaise
• 1 tsp fresh lemon juice
• freshly ground black pepper
• 4 slices crusty bread, about 1/3-inch thick and 6 inches long
• 4 thin slices provolone cheese
• 3 oz very thinly sliced prosciutto (about 4 slices)
• 4 thin red onion slices
• flat-leaf parsley leaves, to taste

Preparation

1. Preheat the oven or toaster oven to 350° F.
2. Place the garlic cloves on a small piece of aluminum foil and fold the edges up to form a square packet. Drizzle the cloves with a little oil and sprinkle with salt. Fold over the edges of the foil, sealing tightly.
3. Set the packet on a small shallow baking pan and roast until the garlic is very tender, 30-35 minutes. Remove from the oven, carefully open the packet, and let cool until easily handled. 
4. Break open the skin of the cooled garlic cloves and squeeze the pulp into a small bowl. Mash with a fork to pulverize. 
5. Add 1 tablespoon olive oil, mayonnaise, and lemon juice and season with salt and pepper. Whisk well to combine. Cover and refrigerate 1 hour.

Ready to Roast

Roasted Garlic 

Mashed Roasted Garlic

Roasted-Garlic Spread

1. Lay the bread slices on a work surface. Spread all 4 slices with the roasted-garlic mixture. Divide the cheese on each of 2 slices and divide the prosciutto on top of the cheese, folding as needed.
2. Top with onion slices and parsley and close the sandwiches, pressing down gently.
3. Heat a grill pan (or heavy skillet) over medium-high heat and brush lightly with olive oil. Place the panini in the pan and place a grill press on top (or use a small, heavy skillet as a press).
4. Grill until the bread shows grill marks on the bottom, 3-4 minutes. Turn and grill, continuing to press, until the sandwiches are hot throughout and the cheese has melted, about 3 minutes longer.

Bread with Garlic Spread

Cheese and Prosciutto Layers

Onion and Parsley Added

Ready to Grill

Beginning to Grill 

After Turning

To serve, place the panini on a cutting board and cut each diagonally in half. Serve right away.

Panini with Prosciutto and Roasted-Garlic Spread

Cuban-Style Ham and Cheese Sandwiches

Traditional “Cubanos” are simple, tasty sandwiches made on Cuban bread usually filled with ham or other pork, Swiss cheese, pickles, and yellow mustard. The sandwiches are grilled under a press to flatten slightly and melt the cheese, then served hot. Think panini.

If you can’t find Cuban bread, use sourdough, baguette, country, or any other crusty, good-textured loaf. Here, I used two types of sourdough, cutting 16 pieces about four inches long to make eight small sandwiches. Hearty eaters will want two, so this recipe can serve from four to eight.

Or, cut each in half after grilling and stack mini sandwiches on a platter to make 16 party appetizers.

Makes 8 small sandwiches

Ingredients

• 16 small slices of crusty bread, about 4 inches long
• olive oil, for brushing
• yellow mustard, to taste
• 8 slices deli ham
• 16 very thin slices Swiss cheese
• 16 small dill pickle slices
• baby spinach leaves, to taste

Sandwich Bread 

Sandwich Toppings

Preparation

1. Lay the bread slices on a work surface. Brush 8 slices generously with olive oil and spread the other 8 with mustard.
2. Top the olive oil slices evenly with ham (folding as needed), cheese (folding, as needed), pickle slices, and spinach. Close the sandwiches with the mustard slices and press lightly.
3. Heat a grill pan (or large cast-iron skillet) over medium heat and brush with oil. Place 4 sandwiches in the pan and place a grill press (or another heavy skillet) on top to press them as they grill until golden on the bottom, about 3 minutes.
4. Turn and press until the other side is golden and the cheese has melted, 2-3 minutes longer.

Spread with Oil and Mustard 

Toppings Added 

Ready to Grill 

Beginning to Grill 

After Turning

 Transfer the sandwiches to a serving platter and serve hot.

Cuban-Style Ham and Cheese Sandwiches