- Prep time
- 5 minutes PTM
- Cook time
- 6-8 minutes PT8M
- 1 sandwich
Not just your everyday ham-and-cheese, this sandwich is something special due to high-quality ingredients like Rumiano Smoked Mozzarella and savory speck ham.
- 2 slices sourdough baguette, 6-inch bias cut
- 2 tablespoons pesto
- 2 ounces Rumiano Smoked Mozzarella
- 1 ounce speck ham
- 1 tablespoon olive oil
Heat a panini press or griddle on medium heat. Spread the pesto on one side of each slice of bread. Place cheese over the pesto, then add the speck and top with the other slice of bread.
Heat sandwich on a panini press until golden brown. If using a griddle, oil the griddle, then add the sandwich and press down with a spatula while it cooks. When the bottom slice of sourdough is golden brown, flip and toast the other side. Adjust the heat as needed so that the cheese is melted through without burning the bread.