Paninis with Rosemary Ham, Cheddar, and Pears
Rosemary Ham Paninis
with Cheddar and Pears
Ham, Egg and Cheese CrêpeParmesan Rosemary BiscuitsHeirloom Tomato PaniniGrilled Cheese SandwichesAvocado + Ricotta ToastsBlack + Blue BurgersGluten-Free QuesadillasChicken Salad SandwichesLemongrass Salmon BurgersSprouted WrapLamb Sliders

Rosemary Ham Paninis

with Cheddar and Pears


Serves 4
  • 4 whole grain thin sandwich rounds (I like Ozery bakery), split
  • 2 tablespoons whole grain Dijon mustard
  • 4 slices rosemary ham
  • 4 ounces thinly sliced white cheddar (sharp or mild)
  • 1 pear, thinly sliced
  • Olive oil, for brushing
Recipe by Anna Watson Carl
Photo by: Signe Birck


Sample step.
Read More


Preheat your panini press. Spread each sandwich half with Dijon mustard. Divide the ham, cheddar, and pear onto 4 sandwich halves. Place the remaining sandwich halves on top. Brush each the bread lightly with olive oil (on both sides) and place two sandwiches on the panini press.

Grill for 3 to 4 minutes or until the bread is golden and the cheese is melted and gooey. Cut in halves and serve with an arugula salad and extra Dijon mustard.

Check out The Yellow Table CookbookThe chronicles of a cookcook dreamFollow me on instagramThrowing dinner parties while keeping your sanity