Not Yo' Momma's Grilled Cheese! This panini has thin slices of honey ham with colby jack cheese and a spicy chipotle aioli. Top with a fried egg, you'll need a knife and fork for this one!
Course Main Course
Prep Time 10minutes
Cook Time 10minutes
Total Time 20minutes
Servings 1For Each Sandwich:
2slicesPepperidge Farm Farmhouse™ Hearty White Bread
7-8slicesHillshire Farm® Thin or Ultra Thin Sliced Honey Ham
2slicescolby jack cheese
2teaspoonsHellmann's® Real Mayonnaise
For Chipotle Aioli
1cup + 2 teaspoonsHellmann's® Real Mayonnaise
1-2chipotle peppers in adobo saucestart with 1 pepper and 1 teaspoon adobo -- add more if desired, after tasting this level of spice
In the bowl of a mini prep food processor, combine the mayonnaise with chipotle and adobo sauce. Pulse until smooth and taste. If you like more heat, add another pepper and pulse again. Set aside. (This obviously makes more aioli than you'll need for one sandwich -but it keeps in the fridge for up to a week and is great on fish or chicken as a spicy sauce.)
Heat a nonstick grill pan or panini press over medium high heat. Layer the ham and cheese on one slice of the bread. Spread the other slice with a spoonful of chipotle mayonnaise and top the sandwich with it. Squeeze about 1 teaspoon of mayonnaise onto the top of the sandwich and spread it with a knife. Place the sandwich mayonnaise side down on the grill. Spread the top of the sandwich with another teaspoon of mayonnaise and close the panini press. If using a skillet, cook until the bread on the bottom is toasted and golden, then flip and cook for another 2-3 minutes until toasted. Transfer sandwich to a plate.
Spray a pan with nonstick cooking spray and heat over medium high heat. When the pan is sufficiently hot, crack an egg and fry it for 1-2 minutes or until most of the white is set. Flip the egg and cook for an additional 30 seconds to set the top. Rest the egg on the top of the sandwich and drizzle 2-3 teaspoons of chipotle aioli on top. Enjoy!