Venetian Panino

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Venetian Panino


  • 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



  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..