Ham and Provolone Panini with Pineapple Pepper Chutney

Prep Time 10 min
Cook Time 10 Min
Servings 4
Difficulty Easy


  • 2 tablespoons Butter
  • 8 slices Italian bread
  • 1/4 cup Dijon Mustard
  • 1 pound ham, thinly sliced
  • 1 pound provolone cheese slices
  • 1 cup roasted red bell peppers
  • 1 jar Crosse & Blackwell® Pineapple Pepper Chutney


  • Step 1

    SPREAD butter on one side of each slice of bread. Put four slices, buttered side down, on plate or wax paper. Top with mustard, ham, cheese and peppers; spread with a generous portion of chutney. Top each with remaining slice of bread, buttered side up.

  • Step 2

    Slice into smaller pieces for a quick hot appetizer.

  • Step 3

    HEAT panini press or skillet until hot. Cook sandwiches until golden brown. Serve immediately.