Ham And Manchego Panini With Dipping Sauce Recipes

Steps:

• Divide ham and cheese evenly between two pieces of bread and top with remaining bread.
• Brush tops of sandwiches with 2 teaspoons oil.
• In a large nonstick skillet, heat remaining oil over medium-low heat.
• Place panini in skillet, oiled side up.
• Cover and cook until golden and cheese has melted, 5-8 minutes per side, pressing down with spatula occasionally.
• For sauce, mix together jam and dijon.

Steps:

• Top each of 2 bread slices with ham, Manchego, and remaining slices. Brush tops of panini with 2 teaspoons oil.
• In a large nonstick skillet, heat remaining oil over medium-low. Place panini in skillet, oiled side up. Cover; cook until golden brown and cheese has melted, 5 to 8 minutes per side, pressing down with a spatula 3 to 4 times during cooking.
• Meanwhile, make dipping sauce: In a small bowl, mix together jam and Dijon. Serve panini with sauce on the side.

Steps:

• Heat the oil and butter in a medium saucepan over medium heat until butter is melted. Add the flour and cook 1-2 minutes while whisking frequently. Gradually add the milk while whisking and continue to cook another 2-3 minutes. The mixture should be smooth. Switch to a wooden spoon and stir in the ham, cheese and nutmeg. Cook another 1-2 minutes while stirring. The mixture will pull away from the sides of the pan. Taste the mixture and add Kosher salt if desired. If the ham and cheese are salty so you probably won't need to add any additional salt.
• Transfer the mixture to an 8x8-inch baking tray and spread it out so that it is even. Let the mixture cool, then cover it with plastic wrap and refrigerate at least 2 hours or overnight.
• When ready to cook the croquettes, lightly beat the eggs in a shallow dish. Mix the panko and 1/2 teaspoon Kosher salt in another dish. Scoop up tablespoons of the cooled filling and form them into balls. Dip each ball into the egg and then the panko. Place the completed croquettes on a wire rack or baking sheet and refrigerate for 20 minutes. The croquettes must be chilled before frying otherwise they may fall apart in the oil.
• Meanwhile, make the aioli by pureeing the mayonnaise, garlic, lemon juice and smoked paprika in a blender or mini food processor. Transfer to a small bowl and refrigerate until ready to serve.
• Pour enough vegetable oil into a large stockpot to reach a depth of 1 inch and heat over medium high heat. Working in batches, fry the croquettes in the oil, turning them on all sides, until golden brown and crispy, about 2 minutes. Drain on paper towels. Serve immediately with the smoked paprika aioli.

Steps:

• Spread bread slices with mayo.
• Top 1 of the bread slices with ham, tomatoes, cheese and remaining bread slice.
• Cook, over med heat, in skillet or on griddle that has been sprayed with no stick cooking spray, for 5 minutes on each side or until lightly browned.

Steps:

• Melt butter in a medium skillet over medium-low heat; add shallots. Cover and cook, stirring occasionally, until softened, about 10 minutes. Add thyme and continue cooking until onions are caramelized, about 5 minutes. Remove from heat and set aside.
• Spread 1 1/2 teaspoons mustard on one side of a slice of bread. Top with a slice of cheese, 2 ounces ham, 1/4 of the shallot mixture, and another slice of cheese. Spread 1 1/2 teaspoons mustard on a second slice of bread and place mustard side down on top of cheese to form a sandwich. Repeat process three times with remaining mustard, bread, cheese, ham, and shallots.
• Brush top and bottom of each sandwich with olive oil. Place in a panini grill and press until bread is crisp and brown, and cheese has melted slightly, 9 to 10 minutes. If using a grill pan, preheat over medium-high heat. Place a heavy pan on top of sandwiches and press down. Cook, turning once, 2 to 3 minutes per side. Cut sandwiches in half and serve immediately.