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

INGREDIENTS:

Onion, sliced into 1/4″ thick rounds

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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