I’m unabashedly in love with ham and cheese. The basic version is excellent, but a toasted ham and cheese takes it to another level — and a pressed, panini-style sandwich is downright irresistible.
I’ve never owned a dedicated panini press. When you’re feeding a crowd, a single-sandwich gadget isn’t practical, and I didn’t want more appliances crowding the shelves. Still, I craved that compressed, melty, crisped exterior more than I could ignore.
I experimented with all kinds of tricks: heating a brick wrapped in foil, balancing two cast-iron skillets, and even buying a slimline cast-iron press. Each method worked to varying degrees, but they were awkward, required extra steps, or created cleanup hassles. Then one day, while putting away my waffle maker, I had a light-bulb moment: why not use the waffle iron as a panini press?
My waffle maker has a free-floating lid so it accommodates different thicknesses — perfect for pressing sandwiches. It also makes outstanding waffles and is easy to clean because the plates snap out and the housing is stainless steel.
Now, about the sandwiches. My favorite filling is ham and cheese, but I’m also particular about construction. Here’s my ideal sandwich, layer by layer:
- Soft but sturdy bread spread with mayonnaise and Dijon mustard.
- Three or four very thin slices of ham draped (not laid flat) to create texture and volume.
- A thin slice of provolone, torn if needed to reach the edges.
- A handful of baby or tender arugula (for peppery bite—iceberg won’t do for this version).
- Paper-thin half-moon slices of sweet onion, preferably Vidalia, so you don’t pull an entire ring out when you take a bite.
- More arugula.
- More cheese.
- More ham, still draped.
- The top slice of bread spread with more mayonnaise and Dijon.
- Cut the sandwich in half — it’s part of the enjoyment, so don’t skip it.
Butter the outside of both bread slices and place the sandwich in the waffle iron or panini maker. The result is a shatteringly crunchy, golden-brown exterior with a tender interior, gooey cheese, salty ham, peppery arugula, sweet onion, pungent Dijon, and smooth mayonnaise — everything a sandwich should be. These are great for a meal or as game-day fare.
Waffle-Iron Ham and Cheese Paninis
Rebecca Lindamood
Ingredients
Per Sandwich:
- 2 slices about 1/2-inch thick each soft but sturdy bread.
- 1 tablespoon approximately, softened butter
- 6 very thin slices deli ham Black Forest or Virginia Style, preferably
- 2 thin slices provolone cheese
- 1 fistful baby or tender arugula
- paper thin slices sweet onion to taste
- Dijon mustard to taste
- mayonnaise to taste
Instructions
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Preheat your waffle iron or panini maker according to the manufacturer’s instructions.
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Spread one slice of bread with mayonnaise and Dijon. Arrange three slices of ham, top with one slice of provolone, half the arugula, the onions, the remaining arugula, the second slice of provolone, and the remaining ham. Spread the other slice of bread with more Dijon and mayonnaise and place it on top. Generously butter the outside of the top slice.
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Open the waffle iron, hold the sandwich together and carefully invert it so the buttered top faces down on the waffle iron. Quickly butter the piece of bread now on top and close the waffle iron. If needed, weigh the top down until the sandwich starts to compress — a heavy pan or heat-safe can works well.
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Toast until the sandwich is compressed and the outside is a deep golden brown and crispy. On my waffle maker set to high, this takes about 5 minutes; times may vary.
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Use tongs or a spatula to remove the sandwich and transfer it to a cutting board. Cut in half (or quarters) and serve hot.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use if needed.
did you make this recipe?
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What are your favorite sandwich fillings? Do you prefer cold or hot sandwiches — or are you not a sandwich person at all?