Ham & Chimichurri Panini


Chimichurri Sauce:
  • Handful Italian parsley, stems removed
  • 1/2 cup olive oil
  • 1/3 cup red wine vinegar
  • Handful fresh cilantro, stems removed
  • 2 garlic cloves, peeled
  • 3/4 teaspoon dried crushed red pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 (10 oz.) loaf ciabatta, halved horizontally
  • Extra-virgin olive oil
  • 8 oz. Buddig Deli Cuts Smoked Ham
  • Oaxaca cheese, thinly sliced
  • 1 roasted red bell pepper, seeded, sliced and roasted


30 minutes


4 servings


  • Puree all chimichurri sauce ingredients in a blender. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)
  • Preheat oven to 350 degrees F.
  • Place two halves of bread on a baking sheet.
  • Brush one cut side of ciabatta with olive oil, spoon on chimichurri sauce and arrange ham slices on top. Brush other half with olive oil and layer with red pepper and cheese.
  • Bake open for 10 minutes.
  • Close sandwich and bake for an additional 5 minutes until cheese melts.
  • Cut sandwich into quarters. Serve immediately.
Recipe by Yvette M.