Ham, Swiss & Sauerkraut Panini
A golden, pressed panini filled with savory ham, nutty Swiss cheese, and tangy sauerkraut, finished with a touch of Dijon butter. Crisp on the outside, gooey on the inside, and incredibly satisfying.
Servings 4 panini
Calories 480kcal
Cost $10 for entire recipe
Equipment
- Panini press or heavy skillet
- Spatula
- Butter knife
Ingredients
- 8 slices sturdy bread sourdough, ciabatta, or panini bread
- 8 slices ham smoked or honey ham
- 8 slices Swiss cheese
- 1 cup sauerkraut well-drained
- 2 tablespoons unsalted butter softened
- 1 tablespoon Dijon mustard
- ½ teaspoon black pepper
- Optional: caraway seeds or fresh thyme
Instructions
- In a small bowl, mix softened butter with Dijon mustard and black pepper.
- Spread Dijon butter on one side of each bread slice.
- Assemble sandwiches: place ham and Swiss cheese on the unbuttered side of four slices, add a thin layer of sauerkraut, then top with remaining bread slices (butter side facing out).
- Heat a panini press or skillet over medium heat. Cook panini until bread is golden and cheese is melted, about 4–5 minutes per side if using a skillet.
- Remove, rest 1 minute, slice, and serve warm.
Notes
Recipe Notes – Ham, Swiss & Sauerkraut Panini
- Drain sauerkraut well, but do not rinse—its tangy flavor is key to balancing the rich ham and cheese
- If sauerkraut is very cold, let it come to room temperature so the cheese melts evenly
- Swiss cheese works best, but Gruyère or Emmental are excellent substitutes
- Dijon butter adds depth; plain butter can be used for a milder flavor
- Keep heat at medium, not high, to prevent burning before the cheese melts
- Lightly pressing the sandwich ensures crisp bread and gooey interior
- Add a pinch of caraway seeds for a classic deli-style flavor
- Rest panini for 1 minute before slicing to keep fillings from sliding out