I used to dread leftovers, but now that I make panini on a regular basis I actually now look forward to them! After a wonderful feast of a roast and veggies, all you need to do is add some good bread and perhaps some cheese and condiments from the pantry and you've got the makings of a great next-day sandwich (made even more special by grilling!). I recently revived some leftover ham into a tasty and toasty treat - ham and brie with grilled onions and a honey-Dijon dressing on herbed rye.

1 serving

DIRECTIONS:

Preheat panini grill to medium-high heat (375 degrees).

Brush a little olive oil on both sides of onion slices and season with salt and pepper. Grill 2-3 minutes on the panini grill (lid closed) until onions are soft and grill marks appear. Set aside.

In a small bowl, whisk together honey and mustard. Set aside.

Brush a little olive oil on one side of each slice of bread. Turn bread slices over, oiled side down. Spread a thin layer of the honey-mustard mixture onto one bread slice. Top with onions, ham and brie. Place the other bread slice on top, oiled side up, to complete the sandwich. Grill 4-5 minutes until golden grill marks appear and cheese is melted. Enjoy!

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This recipe was created and copyrighted by Panini Happy to appear exclusively at http://paninihappyrecipes.blogspot.com/2008/04/ham-brie-panini-recipe.html

At its core, a croque-monsieur is a grilled ham and cheese sandwich. Here, I've kept that basic combination intact using Black Forest ham and smoked Gruyère cheese, adding whole-grain mustard and roasted garlic aioli as condiments in lieu of béchamel sauce and some arugula for a touch of peppery-tasting color. Grilled on ciabatta, it's not your everyday ham and cheese - but perhaps now it will be! NOTE: This is a great way to use leftover ham! Want to see how this recipe was created? Check out "In Search of M. Croque".