Ham-tastic Sandwich

I bet a lot of people had ham for Easter dinner. We didn’t, but If that would have been on our menu, you can bet I’d already have some bean soup going with the leftover ham.

When we have ham in our house, there usually are a lot of leftovers. Besides the aforementioned soup, a New England-style boiled dinner is always an option.

And, of course, there are ham sandwiches. Speaking of which, here’s a recipe for panini sandwich that certainly will be on my radar the next time we have a holiday ham. (A George Foreman tabeltop grill would work great.)

Ham Panini with Provolone and Caramelized Onions
2 tablespoons olive oil, divided
1 large onion, peeled, thinly sliced
2 tablespoons light brown sugar
1 16-ounce French baguette or other favorite bread
Mixed field greens
½ cup your favorite condiment such as Dijon mustard
½ pound thinly sliced leftover baked ham
4 slices provolone cheese (about ½ ounce each)
1 avocado, cut in half, pitted and sliced
1/8 teaspoon sea salt and garlic seasoning or favorite seasoning
Have ready a panini maker, grill pan or tabletop grill.
In a large skillet, heat the oil over medium heat. Add the onion slices and cook until just beginning to turn golden brown, about 10 minutes. Sprinkle with the brown sugar and continue cooking until onions are completely softened. Set aside.
Cut the bread into 4 even pieces. Spread 1 tablespoon of your favorite condiment on each piece of bread. Top with some field greens, ham slices and 1 slice of cheese for each sandwich. Top with caramelized onions and avocado slices. Top with bread. Brush the bread all over with some olive oil and sprinkle with the sea salt and garlic seasoning. Place on the panini maker or tabletop grill and press down. Cook until the cheese melts, about 5 minutes. Remove and serve.
Yield: Serves: 4 (large sandwiches).
Approximate nutritional analysis per serving: 657 calories (35 percent from fat ), 26 grams fat (8 grams saturated), 76 grams carbohydrates, 30 grams protein, 891 milligrams sodium, 63 milligrams cholesterol, 136 milligrams calcium, 6 grams fiber.