Mini Ham and Gruyère Panini Triangles
Ingredients
- 12 slices white sandwich bread
- Olive oil for brushing
- 6 tsp. Dijon mustard
- 9 oz. thinly sliced Black Forest ham
- 6 oz. thinly sliced Gruyère cheese
Directions
Preheat an electric panini press to medium-high heat according to the manufacturers instructions.
Brush one side of 6 of the bread slices with olive oil. Lay the slices, oiled side down, on a clean work surface and brush the tops of each slice with 1 tsp. mustard. Place 1 1/2 oz. ham and 1 oz. cheese on each of the 6 slices. Top each with one of the plain bread slices and brush the tops with olive oil.
Place 3 of the sandwiches on the preheated panini press and cook according to the manufacturers instructions until crispy and dark golden brown, 3 to 5 minutes. Transfer the sandwiches to a cutting board. Repeat with the remaining sandwiches.
Cut the crusts off the sandwiches. Cut each sandwich diagonally and then diagonally again, forming 4 triangles. Transfer to a platter and serve immediately. Makes 24 hors d'oeuvres.
Brush one side of 6 of the bread slices with olive oil. Lay the slices, oiled side down, on a clean work surface and brush the tops of each slice with 1 tsp. mustard. Place 1 1/2 oz. ham and 1 oz. cheese on each of the 6 slices. Top each with one of the plain bread slices and brush the tops with olive oil.
Place 3 of the sandwiches on the preheated panini press and cook according to the manufacturers instructions until crispy and dark golden brown, 3 to 5 minutes. Transfer the sandwiches to a cutting board. Repeat with the remaining sandwiches.
Cut the crusts off the sandwiches. Cut each sandwich diagonally and then diagonally again, forming 4 triangles. Transfer to a platter and serve immediately. Makes 24 hors d'oeuvres.