This panini was inspired by two sandwichs I’ve had about town.
The first was a sandwich that I had at my beloved Borders at the in-store Seattle’s Best Coffee Shop. I was starving so I ordered a simple ham and cheese (with mustard, I think) and then the guy asked it I wanted it toasted. I was like sure, ¯\_(ツ)_/¯, why not? It was SO GOOD! I was so sad when they closed in 2011. ?
The second sandwich was one I had at Panera: The Cuban Chicken Panini. It was the first time I had ever had a Cuban. It was like the ham and cheese I had eaten at Borders, on steroids! So amazingly tasty. But then they got rid of it! ?
So where does a girl go to get her favorite sandwich?
She makes it herself!
Luckily, I already have a Panini Press that I received as a gift from my super generous Aunt! It is a Breville Panini Duo Nonstick Panini Press, pictured below. Now let’s get cooking!
What’s great about this recipe:
1. Salt. Oh yeah. It’s a salty one.
2. Melty cheese. Mmm. Luscious cheese.
3. Crisp pickles. Crunchy, crunchy.
4. Croissant. Fatty, flaky, yummy.
5.Vinegary mustard. Zing. Feel the acidic tingle.
Enjoy this brief, but beautiful video of the process:
2 slices Black Forest Ham
1 slice Baby Swiss
1 pickle, sliced (preferably Claussen)
Preheat panini press.
Cut croissant in half.
Place ham, cheese, and pickles on the bottom half.
Apply desired amount of mustard to top half.
Combine top and bottom halves and place on panini press.
Close lid. Press down. Leave sandwich in until golden brown.
Cut in half to serve.
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