Cheddar, Ham, and Apple Panini

My family loves the combination of apple and cheese and ham.  Panini sandwiches are one of our favorite easy meals.  They are easy to customize for each person, inexpensive, and delicious!

Panini Sandwiches with Cheddar, Ham and Apple
Firm artisan bread 
Cheddar cheese, sliced or shredded
Apple, cored and sliced
Ham
Honey Mustard
Butter

I get them all ready to go at the same time. While assembling, I get my Cuisinart Griddler heating up. If you don’t have one, or a different panini press, use a heavy skillet instead (cast iron would be best.) and when you put the sandwiches in, you can put another heavy pan on top to press the sandwiches. (If you use this method, go ahead and get both skillet hot, so you’ll sear both sides at once.
Okay, to assemble:
Spread one side of half of the bread slices with butter, and lay buttered side down. Spread other side with honey mustard.

Layer on some cheddar cheese then ham, then apple slices

Now top with more cheddar cheese

Spread remaining bread with butter on one side, honey mustard on the other.
Put bread, honey mustard side to the inside of sandwich, on top.
Cook until cheese is melted, eat hot.

Chicken Wraps

I think I’m going to request these for my last meal…. Well…maybe sooner : ) I LOVE this meal.  I actually prefer them over authentic “chicken gyros”.  It’s simple, easy , and the flavors are fresh and delicious.  If you have to, use tortillas or pita bread, but it really is best with the soft wrap bread .  And the bread is SO simple and easy to make. Trust me, you’ll thank me.  The chicken marinade and lemon dressing was adapted from a Cook’s Country Magazine recipe. You skewer the marinated chicken with red onion and grill, then drizzle with the dressing. It’s wonderful that way too, but it makes for a great chicken wrap as well.  And the lemon dressing is totally optional, it’s taste great without it too.  And sorry if the picture is slightly blurry, I was in a hurry to eat dinner. : )

CHICKEN WRAPS

CHICKEN:
4 boneless, skinless chicken breasts, cut into 1″ cubes
6 oz plain yogurt (fat free or low fat is fine)
3 T olive oil
8 cloves garlic, minced
1 tsp thyme
1 tsp oregano
salt & pepper

Combine everything but chicken in a bowl, stir together until combined.
Stir in chicken until well coated. Cover and refrigerate for about 3 hours.  Remove chicken from marinade and grill (saute in pan if you don’t have an indoor or outdoor grill).

LEMON DRESSING: (optional)
1/4 cup olive oil
1 tsp garlic, minced
4 leaves fresh basil, cut in chiffonade (thin strips)
3 T lemon juice

Combine all together. Drizzle over cooked chicken.

FOR SERVING:
Cucumbers, sliced
red onion, cut in thin slices
sour cream
feta cheese, crumbled
tomato wedges or halved grape or cherry tomatoes
soft wrap bread

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