Venetian Panino

Ingredients

• 8 ounces Fontina cheese, shredded

• 2 tablespoons butter, at room temperature

• 2 tablespoons Dijon mustard

• 1/2 tablespoon Worcestershire sauce

• 1 garlic clove, chopped

• 12 ounces sliced ham

• 12 slices wheat or sourdough bread, crusts removed

• 6 tablespoons olive oil

Instructions

1. Into a food processor, add the cheese, butter, mustard, Worcestershire and garlic.

2. Blend until the mixture is thick, smooth and spreadable.

3. Spread the cheese mixture over 1 side of each bread slice. Arrange the ham slices over the cheese mixture on 6 of the bread slices.

4. Top sandwiches with the remaining bread slices, cheese mixture side down, pressing gently to adhere. Cut the sandwiches in half.

5. Heat 3 tablespoons of oil in a heavy skillet over medium-low heat. Cook half of the sandwiches until golden brown and heated through, about 4 minutes per side.

6. Transfer to a serving platter and tent with foil to keep them warm. Repeat with remaining 3 tablespoons of oil and sandwiches. Serve immediately..