Ham, Pear, and Brie Panini with Balsamic Glaze

Let’s talk leftover ham.

I’m always late posting these things…I’m sure you’ve all eaten your leftover Easter ham. I stuck mine in the freezer because we had so much of it. And then my mom gave me her leftovers, too.

We were at Aunt Robbie’s a few weeks ago and we made the best panini with leftover ham.

I saw something similar in a magazine or on a blog somewhere. (Forgive me for not remembering where–if it was your blog, say so and I’ll credit you!)

Man it was good.

We used ciabatta, thin slices of ripe pear, slices of brie (rind on or off, it doesn’t matter), thick sliced ham (you could use good quality deli ham), and finally, Roland Balsamic Glaze.

We agreed we could drink this stuff. It’s that good. You can make your own by placing balsamic vinegar in a pan and letting it reduce by half, or until syrupy.

Let me reiterate (for my husband) that I would love, love, love to own my own panini press. And since there is a certain holiday coming in a few weeks on May 10th…I’d love one. (You know, since I didn’t get one for Valentine’s Day. I think I got Utah license plates instead…)

Ham, Pear, Brie Panini with Balsamic Glaze

Ingredients:

One loaf Ciabatta, sliced into3-4″ pieces, each piece cut in half lenthwise
Leftover sliced ham or deli ham (enough for 2-3 slices per sandwich)
a nice wedge of Brie (I’m going to say half a small wheel, rind removed if desired)
2 ripe, but firm pears, cored and thinly sliced
Roland Balsamic Glaze, for drizzling
Olive oil, for brushing

Instructions:

Heat up a panini press.

Layer ham, brie, and pears over one half of the sliced bread.  Drizzle with a little balsamic glaze.  Place second piece of bread on top.  Brush the top and bottom of the sandwich with olive oil.  Place in the panini press and grill until cheese melts and the sandwich is toasted nicely on both sides.

Yield varies.

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13 Comments

  1. Yum…need to try that one. Also, don’t mean to sound like an infommercial here, but I love my panini press! I actually have the Cuisinart one pictured here. Yes, it was a little pricey, but I did get it off of an infommercial (hate to admit those things snare me sometimes) so I did a payment plan. Eh, what ya gonna do. I think it was money well spent though…I use it ALL of the time-burgers, pancakes, the divine bruleed orange french toast you posted, and yes, paninis! Anyway, need I go on…I know you already want one. I guess just have your husband read this…Get her one Fred!!

  2. Ooh, this looks good. But then again, so do the beans in your last post and the sherbet in the one before that :-) I use my George Foreman to make pressed sandwiches. It works great, you just have to elevate it a bit.

    Just wanted to let you know I just posted about my strawberry cake using your strawberry cream cheese swiss meringue buttercream- man, that’s a mouthful!

  3. I have that same Cuisinart, got it for Christmas and they are so nice to have. I hope your husband gets the hint.
    Love the combination of brie and pears but never thought to add balsamic. That looks delicious!

  4. I would love a panini press as well. Your panini looks and sounds delicious! That sounds a wonderful combination! I could drink balsamic glaze as well.

  5. Hey Lindsey,
    Thanks for the comment on my blog. I am flattered that you want to try my chicken. In fact I think you are the first person that has ever said they are going to try one of my recipes! I think you would be ok to make the honey chicken with the thighs. I think as long as the meat has skin on it you will be ok. Let me know what you think.

  6. Mmmm. I want to make this. I have made that balsamic glaze/syrup before – it is pretty much good on any protein (well fish might not be able to stand up to it). I would also like a panini press.

  7. I have dreams that I like cheese. I dream that I like specifically brie. I dream that I like it on sandwiches and crackers and I make fancy dips at Christmas. But I don’t like cheese and I hate that I don’t. I try to, but then it doesn’t work out.

    If I did like brie, I would make this sandwich. You had me at “balsamic glaze”.

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