Turning leftover ham into a gourmet leftover ham panini transforms ordinary ingredients into something extraordinary. This crispy, melty sandwich combines sweet honey mustard, sharp Swiss cheese, and tender ham between golden-grilled bread that rivals anything you’d pay premium prices for at a fancy café. The secret lies in the perfect balance of flavors and that signature pressed texture that makes every bite irresistible.
SERVES: 4 | PREP: 15 MIN | COOK: 12 MIN | TOTAL: 27 MIN
Ingredients
For the Panini Base
| Ingredient | Amount |
|---|---|
| Leftover ham, sliced thin | 12 oz |
| Sourdough bread, sliced | 8 slices |
| Swiss cheese, sliced | 8 slices |
| Butter, softened | 4 tablespoons |
For the Honey Mustard Spread
| Ingredient | Amount |
|---|---|
| Dijon mustard | 3 tablespoons |
| Honey | 2 tablespoons |
| Mayonnaise | 2 tablespoons |
Optional Add-Ins
| Ingredient | Amount |
|---|---|
| Baby spinach | 1 cup |
| Thinly sliced red onion | ½ small onion |
| Pickles, sliced | 8 slices |
Step-by-Step Instructions
Phase 1: Preparation (5 minutes)
Step 1: Pull your butter from the refrigerator and let it sit at room temperature while you gather ingredients. Soft butter spreads evenly without tearing the bread, which prevents those frustrating holes that let cheese leak out during cooking.
Step 2: Slice your leftover ham into ⅛-inch thick pieces if it isn’t already sliced. Thinner slices heat through faster and create better layering. If your ham is thick-cut, stack 2-3 slices and cut them together for consistent thickness.
Step 3: Make the honey mustard spread by whisking together 3 tablespoons Dijon mustard, 2 tablespoons honey, and 2 tablespoons mayonnaise in a small bowl. Mix until completely smooth with no streaks. This tangy-sweet sauce adds moisture and flavor that elevates the entire sandwich.
Step 4: Lay out your 8 bread slices on a clean work surface. Check each slice for any hard spots or tears that might affect the final product. Arrange them in 4 pairs so you can build sandwiches efficiently.
Phase 2: Assembly (5 minutes)
Step 5: Spread 1 tablespoon of the honey mustard mixture on one side of each bread slice. Go all the way to the edges because the press will squeeze everything toward the center. This creates flavor in every single bite.
Step 6: On 4 bread slices, layer 1 slice of Swiss cheese directly on the honey mustard. The cheese acts as a barrier that prevents the bread from getting soggy from the ham’s moisture.
Step 7: Arrange 3 ounces of sliced ham on top of the cheese on each sandwich bottom. Fold larger slices to fit rather than letting them hang over the edges. Overlapping is fine and actually creates better texture.
Step 8: If using spinach, add ¼ cup on each sandwich now. The heat will wilt it perfectly. For red onion or pickles, add them at this stage too. These optional ingredients add crunch and acidity that cuts through the richness.
Step 9: Top each stack with another slice of Swiss cheese. This second cheese layer melts down into the ham and binds everything together when pressed.
Step 10: Place the remaining 4 bread slices on top, honey mustard side down. Press gently to compact the layers slightly. This helps the sandwiches hold together when you transfer them to the pan.
Phase 3: Grilling (12 minutes)
Step 11: Heat a large skillet or grill pan over medium heat for 2-3 minutes. Test the temperature by flicking a drop of water onto the surface—it should sizzle immediately but not pop violently. The right temperature creates golden crust without burning.
Step 12: Spread ½ tablespoon softened butter on the top of each assembled sandwich. Use the back of a spoon to spread it evenly to every corner. Unbuttered spots won’t brown properly.
Step 13: Carefully place 2 sandwiches in the heated pan, buttered side down. Don’t crowd the pan or they won’t press evenly. Work in batches if your pan isn’t large enough for all 4.
Step 14: While the first side cooks, butter the top of each sandwich with another ½ tablespoon butter. Having both sides buttered before flipping ensures consistent browning.
Step 15: Place a heavy skillet, grill press, or foil-wrapped brick on top of the sandwiches. Press down firmly but not so hard that filling squeezes out the sides. This pressure creates those characteristic grill marks and compresses the layers for better texture.
Step 16: Cook for 3-4 minutes without moving the sandwiches. Watch for golden-brown color creeping up the visible edges. The cheese should start melting, which you’ll see if you carefully lift a corner with a spatula.
Step 17: Remove the weight and check the bottom of one sandwich. You want deep golden-brown color with darker grill marks if using a grill pan. If it’s pale, give it another minute. If it’s too dark, reduce your heat slightly before cooking the next batch.
Step 18: Flip each sandwich carefully using a wide spatula. Support the sandwich from underneath to prevent it from falling apart mid-flip. Replace the weight and cook the second side for 3-4 minutes.
Step 19: Check for doneness by looking at the cheese through the side of the sandwich. It should be completely melted and slightly oozing. The bread should be crispy and golden on both sides. If the bread browns before the cheese melts, your heat is too high.
Step 20: Remove the finished leftover ham panini to a cutting board and let rest for 1-2 minutes. This brief rest lets the cheese set slightly so it doesn’t all run out when you cut. Repeat the cooking process with the remaining 2 sandwiches.
Phase 4: Serving
Step 21: Cut each panini diagonally using a sharp serrated knife. Use a sawing motion rather than pressing down, which would compress the sandwich. The diagonal cut creates two triangular pieces that are easier to handle and look more appealing.
Step 22: Serve immediately while the bread is still crispy and the cheese is gooey. The texture difference between hot, just-pressed panini and one that’s sat for 10 minutes is dramatic.
Chef’s Notes
Temperature Control: The key to perfect leftover ham panini is medium heat with patience. Too hot and you’ll burn the bread before the cheese melts. Too low and the bread gets tough without crisping. If you’re new to making pressed sandwiches, start at medium-low and increase heat as needed.
Bread Selection: Sourdough works beautifully because its structure holds up to pressing and its slight tang complements the honey mustard. Ciabatta, French bread, or rustic Italian loaves work equally well. Avoid soft sandwich bread, which compresses into a dense, gummy texture.
Ham Quality: Thick-sliced deli ham or holiday ham leftovers both work perfectly. If using spiral-sliced ham, the pieces will be smaller—just overlap them to cover the bread. Honey-glazed ham adds extra sweetness that pairs well with the mustard, but any leftover ham variety succeeds.
Pressing Technique: If you don’t own a panini press or grill press, a cast-iron skillet makes an excellent weight. Wrap the bottom in aluminum foil first to keep it clean. A foil-wrapped brick from a hardware store works surprisingly well and costs almost nothing.
Nutrition Information (Per Serving)
- Calories: 520
- Protein: 32g
- Carbohydrates: 38g
- Fat: 26g
- Fiber: 2g
- Sodium: 1,240mg
- Sugar: 9g
Delicious Variations
Apple & Brie Panini: Replace Swiss with brie cheese and add thin apple slices between the ham layers. The creamy brie and sweet-tart apple create a sophisticated flavor profile. This version works especially well if you’re looking for something different from your usual leftover ham grilled cheese.
Spicy Cuban-Style: Swap honey mustard for yellow mustard, add dill pickle slices, and include a layer of sliced pork if you have any. Press until extra-crispy for an authentic Cuban sandwich feel. The sharp pickles and mustard create bold flavor.
Breakfast Panini: Add a fried egg to each sandwich and use cheddar cheese instead of Swiss. Cook the eggs separately first, then assemble while they’re still warm. The runny yolk adds richness that transforms this into a hearty breakfast option.
Caprese Ham Panini: Layer fresh mozzarella, tomato slices, and basil leaves with the ham. Replace honey mustard with pesto sauce. This Italian-inspired version is lighter and perfect for summer. If you’re making multiple ham recipes this week, this pairs perfectly with leftover ham tater tot casserole for variety.
Storage & Reheating
Storing Components: Store assembled but uncooked sandwiches wrapped tightly in plastic wrap in the refrigerator for up to 24 hours. Keep them separated by parchment paper to prevent sticking. This makes weekday lunches incredibly convenient.
Storing Cooked Panini: Already-grilled panini lose their crispy texture in storage, but you can refrigerate them in an airtight container for 2-3 days. The flavors stay delicious even if the texture changes.
Reheating Method: The best way to revive a leftover ham panini is in a 350°F oven for 8-10 minutes. This re-crisps the bread without drying out the inside. A toaster oven works even better for single servings. Avoid microwaving, which makes the bread rubbery.
Freezing: Wrap uncooked assembled sandwiches individually in plastic wrap, then aluminum foil. Freeze for up to 1 month. Thaw overnight in the refrigerator before grilling. The texture will be slightly different but still tasty.
Troubleshooting Common Problems
Problem: Bread burns before cheese melts
Your heat is too high. Reduce to medium-low and increase cooking time. The goal is gentle, even heat that penetrates to the center. If you’ve already burned one batch, clean the pan thoroughly before starting the next—burnt bits will create bitter flavor and more burning.
Problem: Cheese doesn’t melt completely
This happens when sandwiches are too thick or heat is too low. Try pressing harder with your weight to compress the layers, which reduces the distance heat must travel. You can also cover the pan with a lid for the last minute of cooking to trap heat and encourage melting.
Problem: Filling slides out when cutting
Let the panini rest for 2 full minutes before cutting. The cheese needs time to set slightly. Also, use a sharp serrated knife with a sawing motion rather than pressing down. Dull knives push filling out the sides.
Problem: Bread is tough instead of crispy
You need more butter and higher heat. Make sure you’re using softened butter that spreads evenly, not cold butter that tears the bread. Check that your heat is truly medium (not medium-low). The bread should sizzle when it hits the pan.
Problem: Sandwiches fall apart during flipping
Assemble the sandwiches more compactly, pressing gently before they hit the pan. Use a wide spatula that supports the entire sandwich. You can also flip them onto a plate first, then slide back into the pan—this two-step method prevents mid-air disasters.
Equipment Essentials
- Large skillet or grill pan (12-inch works best for cooking multiple sandwiches)
- Heavy skillet, panini press, or foil-wrapped brick for pressing
- Wide spatula for flipping
- Sharp serrated knife for clean cutting
- Small mixing bowl for honey mustard
- Cutting board for assembly and serving
- Measuring spoons and cups for accuracy
Shopping List
Bakery Section
- Sourdough bread loaf (8 slices needed)
Deli Counter
- Swiss cheese, sliced (8 slices)
- Or use leftover ham you already have
Dairy
- Butter (unsalted preferred)
- Mayonnaise
Condiments
- Dijon mustard
- Honey
Produce (Optional)
- Baby spinach
- Red onion
- Fresh basil (for variations)
Pantry Staples You Probably Have
- Salt
- Black pepper
Success Secrets
1. Room Temperature Ingredients: Take butter and cheese out of the refrigerator 20 minutes before cooking. Softened butter spreads without tearing bread, and cheese that’s closer to room temperature melts faster and more evenly.
2. Dry Your Ham: If your leftover ham seems wet or has condensation, pat it dry with paper towels before assembly. Excess moisture creates steam during cooking that makes bread soggy instead of crispy.
3. Even Pressure: When pressing your panini, apply weight evenly across the entire surface. If your weight is too small and only presses the center, you’ll get inconsistent browning. A 12-inch cast-iron skillet covers most sandwiches perfectly.
4. Listen to Your Pan: A properly heated panini should make a steady, gentle sizzle when cooking. If it’s completely silent, increase heat. If it’s popping and crackling loudly, reduce heat. Your ears are actually better indicators than visual cues alone.
5. Make It Your Own: The beauty of leftover ham panini is versatility. Taste your honey mustard mixture and adjust the ratio to your preference. Some people love extra honey for sweetness, while others prefer more mustard for tang. There’s no wrong answer when you’re cooking for yourself.
This leftover ham panini proves that leftovers can be better than the original meal. The combination of crispy, buttery bread with melted Swiss cheese and sweet-tangy honey mustard creates layers of flavor and texture that make every bite satisfying.
The best part? Once you master this basic technique, you can create endless variations using whatever ingredients you have on hand. Different cheeses, breads, and spreads mean you’ll never get bored.
Your leftover ham just became the star of lunch instead of an afterthought in the back of the refrigerator.
