Ham & Cheese Panini with Fresh Basil Aioli

For the Basil Aioli:

• 1/2 c. mayonnaise (I use a light version.)
• 1/2 c. fresh basil leaves, chopped
• 1/2 tbsp. Dijon mustard
• 1 clove garlic, minced
• pinch of kosher salt
• 1/4 tsp. lemon zest
• 1/4 tsp. (just a few drops) fresh lemon juice

Combine ingredients in a small bowl; mix thoroughly. Leftovers can be stored in the fridge for up to 3 days.
Fresh Basil Aioli recipe adapted from 400 Best Sandwich Recipes by Alison Lewis


For the Ham & Cheese Panini:

• 2 slices of good (from the bakery section) sourdough bread or your preferred variation of an artisan bread. (I used a roasted garlic version.)
• 4 slices of smoked deli ham, thinly sliced
• 1 slice of Provolone cheese
• 1 slice of a complimentary cheese such as Mozzarella, Cheddar, or a blend. (I use a Mozzarella-Cheddar blend.)
• fresh basil aioli (recipe above)
• olive oil 

Preheat your panini press or indoor grill according to manufacturer's instructions. If making on the stove top, preheat a skillet to medium low. Have another skillet (a heavy-duty one) handy to place on top of your sandwich to press it.

Coat the inside of each slice of bread with the aioli. Assemble your sandwich. Brush the outsides of each slice of bread with olive oil.

Place your sandwich in the panini press or indoor grill and cook according to manufacturer's instructions until crisp and golden, about 3 to 5 minutes. If cooking on the stove top, add your sandwich to the preheated skillet. Then press the second skillet down on the sandwich to weigh it down. Cook for 2 - 4 minutes on one side, then flip the sandwich. Press it again with the skillet on top, and cook for 2 - 3 more minutes, until crisp and golden.