Ham & Cheese Panini

2 servings
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  • For Spanish Tapenade:
  • 10 Spanish black olives, pitted
  • 4 piquillo peppers
  • ½ clove garlic, minced
  • 1 teaspoon lemon zest
  • ¼ cup almonds, slivered
  • 1 teaspoon Aleppo pepper
  • 3 tablespoons flat leaf parsley
  • 3 tablespoons extra virgin olive oil
  • Salt, pepper and Tabasco®, to taste
  • For Panini:
  • 5 ounces Serrano ham, thinly sliced
  • 4 ounces Roth Original GranQueso® cheese or Grand Cru® cheese, sliced
  • 2 small flat ciabatta rolls, split
  • 1 teaspoon extra virgin olive oil


  1. To make the tapenade, add all ingredients to a food processor and pulse to a medium chop (any leftover tapenade should be refrigerated).
  2. Layer ham and cheese on bottom half of ciabatta rolls, and spread tapenade on top half of rolls.
  3. Brush outside of rolls with extra virgin olive oil and grill on a panini press for 2 to 4 minutes, or until cheese is fully melted.