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This is an awesome Ham & Swiss Cheese Panini on the Blackstone Griddle. It is made with a homemade buttery Parmesan sauce on one side of the sour dough and accompanied by Dijon mustard on the other. Once the Panini is toasty and brown on the Blackstone Griddle you’ll be cooking another one in no time!

Dijon Ham & Swiss With Parmesan Sauce Panini Ingredients

Parmesan Sauce Ingredients

  • 1 Tablespoon – Butter
  • 1 Tablespoon – Flour
  • 3/4 Cup – Milk
  • 3/4 Cup – Grated Parmesan Cheese

Ham & Swiss Panini Ingredients

  • Thinly Sliced Ham, Deli Ham works perfect
  • Swiss Cheese, 1 per panini
  • 2 Tablespoons – Dijon Mustard
  • Sourdough Bread

Also needed, a burger smasher.

How to Make the Panini’s Parmesan Sauce

In a sauce pan, warm butter until it has melted. This can either be done on the Blackstone or stove top.

Once the butter is melted, add the milk, flour & grated Parmesan Cheese.

Mix all the ingredients together until the cheese is melted. Place your burner on melt until you are ready for the Parmesan sauce.

How to Make the Ham & Swiss With Parmesan Sauce Panini

Fire up the Blackstone Griddle and get it set at medium-high. In doing this, heat up the meat press at the same time.

While the Blackstone is heating up, place two pieces of sour dough bread on a plate. On the one side, apply a later of the Parmesan sauce.

One the other, apply a thin layer of Dijon mustard.

Move everything out to the Blackstone in which you can place three sliced of ham on the Griddle top.

After about a minute of it warming up the ham, give it a flip.

When the ham is heated throughout, place some Swiss cheese on it. Cover with a dome to melt the cheese.

Next, place the sour dough with Parmesan sauce on the Blackstone. Move the Ham & Swiss Cheese on top.

Place the top piece of sough dough on the Panini with the Dijon mustard facing downward.

Set the meat press on top until the bottom piece of sour dough is nice and toasty. Flip the panini and repeat this process on the other side.

When both pieces of sour dough are nice and toasty the Ham & Swiss Panini is complete. Remove, slice in half, serve and enjoy!

Own - Dijon Ham & Swiss w Parmesan Sauce Panini on the Blackstone - Plated
Yield: 4

Dijon Ham & Swiss Panini W/ Parmesan Sauce on the Blackstone

Prep Time: 5 minutes
Cook Time: 6 minutes
Total Time: 11 minutes

This is an awesome Ham & Swiss Cheese Panini on the Blackstone Griddle. It is made with a homemade buttery Parmesan sauce on one side of the sour dough and accompanied by Dijon mustard on the other. Once the Panini is toasty and brown on the Blackstone Griddle you’ll be cooking another one in no time!

Ingredients

  • Parmesan Sauce Ingredients
  • 1 Tablespoon – Butter
  • 1 Tablespoon – Flour
  • 3/4 Cup – Milk
  • 3/4 Cup – Grated Parmesan Cheese
  • Ham & Swiss Panini Ingredients
  • Thinly Sliced Ham, Deli Ham works perfect
  • Swiss Cheese, 1 per panini
  • 2 Tablespoons – Dijon Mustard
  • Sourdough Bread

Instructions

  1. In a sauce pan, melt butter. Once the butter is melted mix in the flour, milk & grated Parmesan cheese. Once the cheese is melted, place the burn on warm.
  2. Grab two pieces of sour dough bread. One one side of one, add the Dijon mustard. One onside of the other, add the Parmesan sauce.
  3. With the Blackstone Griddle heated up to medium-high, place down three slices of ham on top of each other. Flip after a minute to warm the other side.
  4. Add a piece of Swiss cheese on top of the ham and cover with a dome to melt the cheese.
  5. Once the Swiss cheese is melted, take the piece of sour dough with the Parmesan sauce and place it on the Blackstone with the Parmesan sauce facing up. Stack the Ham & Swiss on top followed by the other piece of sour dough (Dijon should be facing down on top of the Swiss cheese).
  6. Place the pre heated meat press on top of the panini to brown the bottom. After 2-5 minutes (depending on the temp of your griddle), remove the press and flip the panini to repeat the process.
  7. Once both sides of the panini are toasted and brown to your liking. Remove, slice, serve and enjoy!

Notes

Dijon Mustard can be optional.

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Author

I have a bachelor's degree in construction engineering. When I’m not constructing or remodeling X-Ray Rooms, Cardiovascular Labs, and Pharmacies...I’m at home with my wife, two daughters and a dog. Outside of family, I love grilling and barbequing on my Big Green Egg and working on projects around the house.

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