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Carnegie

This monument of scrumptiousness features Wisconsin Swiss, smoked ham, and pickles on a baguette.

COOKING DIRECTIONS

Spread 1 tablespoon mustard evenly over each cut side of baguette. On each bottom piece, place 2 slices Swiss, some pickle slices, and 1/4 pound of sliced ham. Top with additional pickle slices and 2 additional slices of Swiss. Place bread top on and spread 1 tablespoon butter over sandwich top. If using a panini press, heat on medium-high and add 1 tablespoon of butter. Place sandwich on heating element as butter melts; lower top of panini press and press the sandwich together. Cook to golden brown and until cheese melts.

If you are not using a panini press, heat skillet or sauté pan over medium-high heat, add 1 tablespoon butter and add sandwich when butter melts. Grill for 2 minutes, then carefully turn over and press down with a spatula and grill another 2 minutes. Repeat with remaining 3 sandwiches.

INGREDIENTS

4
  • 8 tablespoons yellow deli-style mustard
  • 1 16" baguette, cut into 4 even pieces and sliced in half lengthwise
  • 16 slices Wisconsin Swiss cheese
  • 4 kosher dill pickles, thinly sliced
  • 1 pound top-quality smoked ham, sliced
  • 4 tablespoons butter, at room temperature
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