Photo by Gina Moore
Serves 1
2 slices bread (sub roll, ciabatta, sourdough or your favorite)
2 tablespoons herb mustard (recipe below)
3–4 slices ham, turkey or both
2–3 slices Swiss cheese
Butter
Spread one side of each bread slice with mustard. Layer one side with meat and cheese, and place second slice on top. Butter both sides of sandwich.
Heat panini press according to manufacturer’s instructions, or heat skillet to medium-high. Place on the press/skillet; lower press lid, or apply pressure with spatula. Cook until grill marks are golden brown, about 3–5 minutes; if using skillet, flip sandwich, and grill other side to golden brown. Cut in half to serve.
Herb mustard
Makes 1 cup
1 cup Dijon mustard
½ teaspoon dried tarragon
½ teaspoon dried thyme
½ teaspoon dried basil
1/2 teaspoon dried oregano
1 clove garlic, minced to a paste
1 teaspoon finely chopped parsley
Lemon juice
Salt and freshly ground pepper, to taste
In a small bowl, mix all ingredients. Store in refrigerator in a glass container for up to two months.