There are few things I enjoy more for lunch than a good panini, so when I saw my leftover Easter ham in the fridge I knew just what I’d make. The folks at Ile de France Cheese sent me some of their Brie cheese and it made the perfect grilled sammy today. Creamy and delicious, you all have got to try this sometime. Thank you Ile de France!
If this doesn’t float your boat use your leftover ham in scrambled eggs, rice, pasta, a nice chef salad, mac and cheese, scalloped potatoes, pizza, frittata and anything else I may have left out. Sky’s the limit! Let’s all eat ham!
2-3 Tablespoons whole grain mustard
6 inch ciabatta loaf, cut in half
4-5 slices Ile de France Brie Cheese
slices of leftover Easter ham
Fresh baby spinach leaves
1. Preheat grill pan over medium heat. spread mustard on inside of bread then layer bottom bread with brie cheese, ham, spinach then more cheese. Close with top piece of bread. Brush both sides of ciabatta with extra virgin olive oil and place onto hot grill pan. Press down on sandwich with something heavy like a pan or spatula to melt sandwich together. Grill for 2 minutes per side or until golden brown. Remove and serve.
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