Best 4 Ham And Manchego Panini With Dipping Sauce Recipes

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Indulge in a tantalizing culinary journey with our delectable Ham and Manchego Panini with Dipping Sauce, a symphony of flavors that will delight your taste buds. This mouthwatering sandwich features tender ham, nutty Manchego cheese, and a zesty dipping sauce, all nestled between perfectly toasted bread. Accompany your panini with a refreshing Greek salad, adding a touch of Mediterranean flair to your meal. For a sweet treat, whip up a batch of our luscious Lemon Blueberry Scones, bursting with citrusy goodness and studded with plump blueberries. And to quench your thirst, prepare a pitcher of our invigorating Mango Ginger Smoothie, a tropical blend of sweet mangoes and spicy ginger. Embark on this culinary adventure and tantalize your senses with every bite!

Check out the recipes below so you can choose the best recipe for yourself!

HAM AND MANCHEGO PANINI WITH DIPPING SAUCE



Ham and Manchego Panini With Dipping Sauce image

Found this in a magazine article about the Spanish cheese, Manchego and am posting for ZWT. I loved this new cheese, BF wasn't so sure but he isn't the cheese freak that I am. I don't have a panini press so I use my cast iron grill pan which works great.

Provided by little_wing

Categories     Lunch/Snacks

Time 32m

Yield 2 serving(s)

Number Of Ingredients 6

4 slices country bread
4 ounces thinly sliced ham
2 ounces manchego cheese, coarsely grated
4 teaspoons olive oil
3 tablespoons apricot jam
1 tablespoon Dijon mustard

Steps:

  • Divide ham and cheese evenly between two pieces of bread and top with remaining bread.
  • Brush tops of sandwiches with 2 teaspoons oil.
  • In a large nonstick skillet, heat remaining oil over medium-low heat.
  • Place panini in skillet, oiled side up.
  • Cover and cook until golden and cheese has melted, 5-8 minutes per side, pressing down with spatula occasionally.
  • For sauce, mix together jam and dijon.

Nutrition Facts : Calories 591.2, Fat 16.4, SaturatedFat 3.2, Cholesterol 29.5, Sodium 1735.3, Carbohydrate 86.4, Fiber 4.2, Sugar 11.6, Protein 24.4

HAM-AND-MANCHEGO PANINI WITH DIPPING SAUCE



Ham-and-Manchego Panini with Dipping Sauce image

Serve olives with this tasty Spanish-infused ham and cheese sandwich.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 20m

Number Of Ingredients 6

4 slices country bread
4 ounces thinly sliced ham
2 ounces (1/2 cup) Manchego cheese, coarsely grated
4 teaspoons olive oil
3 tablespoons apricot jam
1 tablespoon Dijon mustard

Steps:

  • Top each of 2 bread slices with ham, Manchego, and remaining slices. Brush tops of panini with 2 teaspoons oil.
  • In a large nonstick skillet, heat remaining oil over medium-low. Place panini in skillet, oiled side up. Cover; cook until golden brown and cheese has melted, 5 to 8 minutes per side, pressing down with a spatula 3 to 4 times during cooking.
  • Meanwhile, make dipping sauce: In a small bowl, mix together jam and Dijon. Serve panini with sauce on the side.

HAM-AND-CHEESE PANINI



Ham-and-Cheese Panini image

This ham-and-cheese panini is a delicious and filling sandwich sure to please the whole family.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Yield Makes 4 sandwiches

Number Of Ingredients 7

2 tablespoons unsalted butter
4 cups thinly sliced shallots
2 teaspoons fresh thyme
1/4 cup grainy Dijon mustard
8 slices rustic white bread, sliced 1/2-inch thick
8 slices Gruyere cheese
8 ounces sliced cooked ham

Steps:

  • Melt butter in a medium skillet over medium-low heat; add shallots. Cover and cook, stirring occasionally, until softened, about 10 minutes. Add thyme and continue cooking until onions are caramelized, about 5 minutes. Remove from heat and set aside.
  • Spread 1 1/2 teaspoons mustard on one side of a slice of bread. Top with a slice of cheese, 2 ounces ham, 1/4 of the shallot mixture, and another slice of cheese. Spread 1 1/2 teaspoons mustard on a second slice of bread and place mustard side down on top of cheese to form a sandwich. Repeat process three times with remaining mustard, bread, cheese, ham, and shallots.
  • Brush top and bottom of each sandwich with olive oil. Place in a panini grill and press until bread is crisp and brown, and cheese has melted slightly, 9 to 10 minutes. If using a grill pan, preheat over medium-high heat. Place a heavy pan on top of sandwiches and press down. Cook, turning once, 2 to 3 minutes per side. Cut sandwiches in half and serve immediately.

HAM AND MANCHEGO CROQUETAS WITH SMOKED PAPRIKA AIOLI



Ham and Manchego Croquetas With Smoked Paprika Aioli image

Addictive ham and nutty Manchego cheese croquetas (I call them croquettes) that can be made ahead and quickly fried at the last minute. This recipe was entered in the contest for Your Best One-Bite Party Snack by Sonali aka The Foodie Physician.

Provided by gailanng

Categories     Ham

Time P1DT15m

Yield 20-22 croquettes

Number Of Ingredients 15

2 tablespoons extra virgin olive oil
3 tablespoons unsalted butter
1/2 cup all-purpose flour
1 1/4 cups whole milk
1/3 cup serrano ham (about 1.8 oz.) or 1/3 cup prosciutto, finely chopped (about 1.8 oz.)
1/3 cup grated manchego cheese (about 1.8 oz..)
1/8 teaspoon grated nutmeg
kosher salt
2 eggs
1 cup panko breadcrumbs
vegetable oil (for frying)
1 cup mayonnaise
2 garlic cloves
2 teaspoons fresh lemon juice
1 teaspoon spanish sweet smoked paprika

Steps:

  • Heat the oil and butter in a medium saucepan over medium heat until butter is melted. Add the flour and cook 1-2 minutes while whisking frequently. Gradually add the milk while whisking and continue to cook another 2-3 minutes. The mixture should be smooth. Switch to a wooden spoon and stir in the ham, cheese and nutmeg. Cook another 1-2 minutes while stirring. The mixture will pull away from the sides of the pan. Taste the mixture and add Kosher salt if desired. If the ham and cheese are salty so you probably won't need to add any additional salt.
  • Transfer the mixture to an 8x8-inch baking tray and spread it out so that it is even. Let the mixture cool, then cover it with plastic wrap and refrigerate at least 2 hours or overnight.
  • When ready to cook the croquettes, lightly beat the eggs in a shallow dish. Mix the panko and 1/2 teaspoon Kosher salt in another dish. Scoop up tablespoons of the cooled filling and form them into balls. Dip each ball into the egg and then the panko. Place the completed croquettes on a wire rack or baking sheet and refrigerate for 20 minutes. The croquettes must be chilled before frying otherwise they may fall apart in the oil.
  • Meanwhile, make the aioli by pureeing the mayonnaise, garlic, lemon juice and smoked paprika in a blender or mini food processor. Transfer to a small bowl and refrigerate until ready to serve.
  • Pour enough vegetable oil into a large stockpot to reach a depth of 1 inch and heat over medium high heat. Working in batches, fry the croquettes in the oil, turning them on all sides, until golden brown and crispy, about 2 minutes. Drain on paper towels. Serve immediately with the smoked paprika aioli.

Nutrition Facts : Calories 123.1, Fat 8.3, SaturatedFat 2.4, Cholesterol 27.8, Sodium 137.2, Carbohydrate 10.1, Fiber 0.4, Sugar 1.9, Protein 2.3

Tips:

  • Choose high-quality ingredients for the best flavor. Look for fresh, ripe tomatoes, flavorful cheese, and a crusty baguette.
  • Don't overcrowd the pan when cooking the panini. This will prevent them from cooking evenly.
  • If you don't have a panini press, you can use a large skillet. Just be sure to press down on the panini with a spatula to get a nice, even sear.
  • Serve the panini immediately with your favorite dipping sauce.

Conclusion:

These ham and manchego panini are a quick and easy lunch or dinner option that is sure to please everyone. They are packed with flavor and can be customized to your liking. So next time you're looking for a simple but delicious meal, give these panini a try.

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