The trick is to smoke the meat and not make the meat smoke
HAM, CHEESE & RYE PANINI
Date:May 13, 2009 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Ham, Cheese & Rye
The mustard rye sandwich bread had a lot of tasty ingredients & from the aroma of the dough I couldn’t wait ti try this bread
The bread is ready for it’s rise
It is time to bake the bread
The bread is out of the oven and needs to cool before slicing. That is not to say I didn’t take a little sample from the end.
The bread has cooled & it was time to slice it up, fire up the grill & start building the sandwiches
The bread was brushed with melted butter on the outside and mustard on the inside
The sandwich was simple but tasty, some imported ham & imported provolone cheese.
The sandwiches are in the panini holders & are grilled over medium low heat for about 3 minutes a side
I can’t wait to learn more about baking rye bread because this first attempt was about the best rye I have ever tasted
I am looking forward to more great paninis as I learn more about bread baking
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What made this panini special for me was the ” ...& rye” part. You see the sandwich was based around my making my first ever loaf of homemade rye bread. I started off learning to bake so I could make my own hot dog & hamburger rolls. I have gotten more ambitious and now want to learn pizza dough and deli sandwich breads too. This rye bread was about the best rye bread I’ve ever had, so I am looking forward to even better things to come. The panini to accompany this special rye was imported ham, Italian provolone & Dijon mustard. This panini was simple but very tasty and I am looking forward to making some homemade pumpernickel and some more types of rye to build some more sandwiches around.