Ingredients
2 Tablespoons Olive Oil
2 slices Sourdough Bread
1 teaspoon Dijon Mustard
½ cups Shredded Gruyere Cheese, Divided
3 whole Thin Slices Black Forest Ham
1 Tablespoon (about 1 Stalk) Green Onion, Thinly Sliced
Preparation Instructions
Lightly spread olive oil on a panini press and on the outer side of both slices of bread. Spread Dijon mustard on the inside of one of the slices. Sprinkle 1/4 cup of the Gruyere over one slice of bread, oiled side down. Top with the slices of ham. Sprinkle about 1 tablespoon green onions over the ham, followed by the remaining 1/4 cup of Gruyere. Top with the remaining slice of bread, oiled side up.
Heat the panini pan over medium-high heat (or turn on the panini press, if electric) and grill sandwich until cheese is melted and bread is lightly toasted, crispy and golden brown, about 4-6 minutes per side.
Slice in half and serve.
Enjoy!
