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Yields:
4
Prep Time:
15 mins
Total Time:
25 mins
We always have leftover ham after Easter, and this is the perfect way to use it! But you can make this sandwich anytime of year with thick sliced deli ham.
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Ingredients
- 4 oz. cream cheese, room temperature
- 2 Tbsp. mayonnaise
- 2 Tbsp. chopped fresh parsley
- 2 Tbsp. finely chopped fresh chives
- 1/4 tsp. dried dill
- 1/2 tsp. kosher salt
- 8 thin slices Swiss cheese
- 12 oz. leftover ham, thinly sliced
- 1 ripe pear, thinly sliced
- 4 ciabatta rolls, split
- Cooking spray
- Potato chips, for serving
Directions
- Step 1In a small bowl, stir together the cream cheese and mayonnaise until smooth. Add the parsley, chives, dill, and salt, and stir to combine.
- Step 2Divide the Swiss cheese, ham, and pear slices among the roll bottoms. Spread the cut sides of the roll tops with the herbed cream cheese, and close the sandwiches.
- Step 3Heat a grill pan or griddle over medium-high heat and coat with cooking spray. Working in batches, grill the paninis, pressing them down with a heavy pan, until the bread is golden and the cheese is melted, about 2 minutes per side (you can also do this in a panini press). Slice the sandwiches in half and serve with potato chips.
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