August is National Panini Month

Colby-Jack Panini With Honey Glazed Ham & Lemony Arugula

Cheddar Panini With Salami, Fresh Tomato & Red Onion Relish

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Ingredients

• 1 cup packed arugula leaves
• 2 teaspoons lemon juice
• 2 teaspoons extra virgin olive oil
• Salt and pepper
• 2 ciabatta rolls or substitute 8 large slices rustic Italian bread
• 6 slices colby-jack cheese*
• 4 ounces sliced honey glazed deli ham

*Colby-jack is a Sargento blend. If you can’t find it, substitute colby or jack cheese—or both.

Preparation

1. Preheat panini pan or heat gas grill to medium-low.
2. Toss arugula with lemon juice and olive oil. Season to taste with salt and freshly ground black pepper.
3. Slice off the tops of ciabatta rolls. Split horizontally in half. Turn bottom halves up and top with 2 slices cheese, ham, arugula mixture and remaining 4 slices cheese. Close sandwiches with top halves of rolls. Brush lightly with additional olive oil, if desired.
4. Cook sandwiches in panini maker or on gas grill for 4-5 minutes, turning once, until cheese is melted and bread is golden brown.

Cheddar Panini With Salami, Fresh Tomato & Red Onion Relish

Ingredients

• 1 small red onion, diced (1 cup)
• 1 tablespoon honey
• 1 tablespoon red wine vinegar
• Salt and pepper
• 2 ciabatta rolls or substitute 8 large slices rustic Italian bread
• 6 slices medium Cheddar cheese
• 4 ounces thinly sliced Genoa salami
• 4 thin slices large tomato
• Extra virgin olive oil (optional)