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..