Grilled Ham Egg Cheese Panini

How to Make Grilled Ham Egg Cheese Panini

1. 1

   Step 1: Preheat the grill or panini press

   Preheat a panini press to medium-high (about 375–400°F / 190–200°C). If using a grill pan or skillet, heat it over medium-high and have a second heavy pan or a weight ready to press the sandwich.
2. 2

   Step 2: Cook the eggs

   Whisk the eggs with salt and pepper until combined. In a small nonstick skillet over medium heat, add a touch of oil or butter and pour in the eggs, stirring gently for soft scrambled eggs, or tilt the pan and cook into a thin omelet then fold — cook until just set but still tender. Transfer the cooked eggs to a plate.

   For this step

   • 2 largelarge eggs
   • 1/2 tspsalt & freshly ground black pepper
   
3. 3

   Step 3: Assemble the panini

   Spread mayonnaise (or mustard) on the interior sides of the bread. On the bottom slices layer half the cheese, then the ham, the cooked eggs, and the remaining cheese; top with the other bread slices. The cheese on both sides helps bind and melt evenly.

   For this step

   • 4 slicessourdough or ciabatta slices
   • 4 ozsliced deli ham
   • 2 ozsliced cheese (cheddar, American, or Swiss)
   • 1 tbspmayonnaise (or mustard, optional)
   
4. 4

   Step 4: Butter the outsides

   Lightly spread softened butter or brush olive oil on the outside faces of each sandwich to promote even browning and crispness when grilled.

   For this step

   • 2 tbspbutter (softened) or olive oil, for grilling
   
5. 5

   Step 5: Grill until golden and melted

   Place the sandwiches on the preheated panini press or grill pan and press gently. Grill for 3–5 minutes, or until the bread is golden brown and the cheese has melted, flipping once if using a grill pan. Let rest 1 minute, slice in half, and serve hot.
   

1. Preheat a panini press to medium-high (about 375–400°F / 190–200°C). If using a grill pan or skillet, heat it over medium-high and have a second heavy pan or a weight ready to press the sandwich.
2. Whisk the eggs with salt and pepper until combined. In a small nonstick skillet over medium heat, add a touch of oil or butter and pour in the eggs, stirring gently for soft scrambled eggs, or tilt the pan and cook into a thin omelet then fold — cook until just set but still tender. Transfer the cooked eggs to a plate.
3. Spread mayonnaise (or mustard) on the interior sides of the bread. On the bottom slices layer half the cheese, then the ham, the cooked eggs, and the remaining cheese; top with the other bread slices. The cheese on both sides helps bind and melt evenly.
4. Lightly spread softened butter or brush olive oil on the outside faces of each sandwich to promote even browning and crispness when grilled.
5. Place the sandwiches on the preheated panini press or grill pan and press gently. Grill for 3–5 minutes, or until the bread is golden brown and the cheese has melted, flipping once if using a grill pan. Let rest 1 minute, slice in half, and serve hot.