Ham, Cheese and Fried Egg Panini

Ham, Cheese and Fried Egg Panini is rated 5.0 out of 5 by 3.
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Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 4

This panini was inspired by the classic French croque madame—a grilled ham-and-cheese sandwich served with a fried egg on top. In our version, we grill the sandwiches, then tuck a fried egg inside each one, along with some dressed salad greens. Serve with French fries.

Ingredients:

  • 1 tsp. plus 1 Tbs. vegetable oil
  • 12 oz. thinly sliced Black Forest ham
  • 4 baguette pieces, each 6 inches long, halved horizontally
  • 8 oz. Gruyère cheese, grated
  • 2 Tbs. plus 2 tsp. Dijon mustard
  • 1/2 tsp. minced shallot
  • 1/2 tsp. honey
  • 2 tsp. Champagne vinegar
  • 1 Tbs. olive oil
  • 2 cups mixed salad greens
  • 4 eggs
  • 2 Tbs. chopped fresh chives

Directions:

Preheat an electric panini press on the “panini” setting according to the manufacturer’s instructions.

In a large nonstick fry pan over medium-high heat, warm the 1 tsp. vegetable oil. Working in batches, brown the ham slices, turning once, about 1 minute per side. Transfer to a plate.

Lay the baguette pieces, cut side up, on a work surface. Sprinkle about 1 oz. cheese on each bottom half and arrange the ham on top, dividing evenly. Sprinkle with the remaining cheese. Spread 2 tsp. mustard on the top half of each baguette, then cover each sandwich with a top half. Place 2 sandwiches on the preheated panini press, close the lid, and cook until the cheese is melted and the bread is toasted, about 4 minutes. Transfer to a plate. Repeat with the remaining sandwiches.

Meanwhile, in a bowl, whisk together the shallot, honey and vinegar. Add the olive oil in a slow, steady stream, whisking until emulsified. Add the salad greens and toss to coat well.

In a large fry pan over medium-low heat, warm the 1 Tbs. vegetable oil. Crack the eggs into the pan and cook until the whites turn opaque, about 1 minute. Gently turn the eggs over and cook for 1 minute more. Open the sandwiches and top each with 1 egg. Sprinkle with the chives. Arrange the dressed salad greens on top, dividing evenly. Close the sandwiches and serve immediately. Serves 4.

Williams-Sonoma Kitchen.

Rated 5 out of 5 by from Excellent Panini and Easy Weeknight Dinner Was looking for a panini recipe where I could use some leftover Easter ham and came across this and made it last night. I did not have gruyere cheese so subbed sharp cheddar - but did everything else the same. It was fabulous and my husband was very impressed. Loved the dressing on the greens and it just all worked together so well. This recipe is a keeper and we will be making this again often.
Date published: 2014-04-25
Rated 5 out of 5 by from Perfect for Quick Weekend Breakfast I made these one weekend when we had guests at our lake house. My husband (and everyone else) went nuts over them! This is an outstanding recipe!
Date published: 2012-05-11
Rated 5 out of 5 by from Outstanding breakfast sandwich! My wife saw this recipe in the Williams-Sonoma magazine and I noticed the photo first, then the recipe and went to the store right away to purchase the ingredients! I am an avid cook and this is the BEST sandwich I have ever had! It was easy to prepare and the layers of flavors were unbelievable! The sandwich is very filling; I was only able to eat 1/2, but I would highly recommend this recipe to anyone!
Date published: 2012-01-22
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