This panini recipe is a summertime favorite. It’s easy and quick to make, making it ideal for the busy cook!

Ham and Swiss are the types of ham that is typically used. The “Ham & Swiss Panini W/ Parmesan Sauce on the Blackstone” can be found at many restaurants in Chicago.

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This is an awesome Ham & Swiss Cheese Panini on the Blackstone Griddle. It is made with a homemade buttery Parmesan sauce on one side of the sour dough and accompanied by Dijon mustard on the other. Once the Panini is toasty and brown on the Blackstone Griddle you’ll be cooking another one in no time!

Dijon Ham & Swiss With Parmesan Sauce Panini Ingredients

Ingredients for the Parmesan Sauce

  • 1 tblsp. melted butter
  • Flour, 1 tblsp.
  • Milk, 3/4 cup
  • Grated Parmesan Cheese, 3/4 cup

Ham & Swiss Panini Ingredients

  • Deli Ham, thinly sliced, works well.
  • 1 slice of Swiss cheese per panini
  • 2 tbsp. Dijon Mustard
  • Bread made with sourdough

A burger smasher is also required.

Panini’s Parmesan Sauce: How to Make It

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Warm the butter in a sauce pan until it has melted. This may be done on the stovetop or on the Blackstone.

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Once the butter is melted, add the milk, flour & grated Parmesan Cheese.

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Combine all of the Ingredients in a mixing bowl and stir until the cheese is melted. Set your burner on melt mode until you’re ready to add the Parmesan sauce.

How to Make the Ham & Swiss With Parmesan Sauce Panini

Set the temperature on the Blackstone Griddle to medium-high. While you’re doing this, heat up the meat press as well.

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Place two slices of sour dough bread on a platter while the Blackstone is heating up. Apply a layer of the Parmesan sauce on one side.

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Apply a thin coating of Dijon mustard on the other.

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Move everything to the Blackstone, where three slices of ham may be placed on the Griddle top.

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Give it a flip after approximately a minute of it warming up.

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Place some Swiss cheese on top of the ham after it has been roasted thoroughly. To melt the cheese, cover with a dome.

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Next, place the sour dough with Parmesan sauce on the Blackstone. Move the Ham & Swiss Cheese on top.

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Place the Dijon mustard-side down on the top piece of sough dough on the Panini.

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Place the meat press on top of the sour dough until it is nice and toasted. Repeat the technique on the opposite side of the panini.

When both pieces of sour dough are nice and toasty the Ham & Swiss Panini is complete. Remove, slice in half, serve and enjoy!

Time to prepare: 5 minutes

Time to cook: 6 minutes

11-minute total time

This is an awesome Ham & Swiss Cheese Panini on the Blackstone Griddle. It is made with a homemade buttery Parmesan sauce on one side of the sour dough and accompanied by Dijon mustard on the other. Once the Panini is toasty and brown on the Blackstone Griddle you’ll be cooking another one in no time!

Ingredients

  • Ingredients for the Parmesan Sauce
  •  
  • 1 tblsp. melted butter
  • Flour, 1 tblsp.
  • Milk, 3/4 cup
  • Grated Parmesan Cheese, 3/4 cup
  •  
  • Ham & Swiss Panini Ingredients
  •  
  • Deli Ham, thinly sliced, works well.
  • 1 slice of Swiss cheese per panini
  • 2 tbsp. Dijon Mustard
  • Bread made with sourdough

Instructions

  1. In a sauce pan, melt butter. Once the butter is melted mix in the flour, milk & grated Parmesan cheese. Once the cheese is melted, place the burn on warm.
  2. Take two sourdough bread slices. Add the Dijon mustard to one side of the sandwich. Place the Parmesan sauce one on top of the other.
  3. Place three slices of ham on top of each other on the Blackstone Griddle, which has been heated to medium-high. After a minute, flip it over to warm the other side.
  4. To melt the Swiss cheese, place a slice on top of the ham and cover with a dome.
  5. Once the Swiss cheese is melted, take the piece of sour dough with the Parmesan sauce and place it on the Blackstone with the Parmesan sauce facing up. Stack the Ham & Swiss on top followed by the other piece of sour dough (Dijon should be facing down on top of the Swiss cheese).
  6. To brown the bottom of the panini, place it on top of a preheated meat press. Remove the press and turn the panini to repeat the procedure after 2-5 minutes (depending on the temperature of your griddle).
  7. When all sides of the panini are toasted and brown to your preference, remove them from the oven. Remove from the oven, slice, serve, and enjoy!

Notes

Dijon Mustard is an optional ingredient.

The “chicken ham” is a sandwich with ham and Swiss cheese on a French bread. It is served with a side of Parmesan sauce.

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