Black forest ham, sharp provolone, tangy pickles and pickled red onion, sweet and spicy peppadews, greens, Dijon, and the simplest and most delicious garlic avocado aioli that you can mash together in seconds. Quickly grilled on hearty whole grain for toasty, melty, wholesome, insanely flavorful panini perfection.
Spending some time in Tampa and Miami this winter, I rekindled my love for the Cuban sandwich–a family favorite loaded with nostalgia and memories of my grandfather. I also gained some pride learning that the Cuban actually originated in Tampa at the Columbia Restaurant (not Cuba or Miami). The traditional Cuban is ham, roasted pork, mustard, Swiss, and pickles grilled on Cuban bread, and after returning home I felt the urge to create something similar. However, as it goes, I quickly ran too far with my creative license to even associate it with the Cuban sandwich. (And why try to change the time-tested masterpiece?)
magic sauce and the ultimate flavor combo
So I present a novel, outrageously flavorful ham and cheese panini with an avocado aioli that will revolutionize your repertoire of sauces and condiments. No joke, each friend I’ve made this sauce for has reacted with wide eyes, long deep mmm-ing, “I can’t get over this,” and “there’s something in this [insert any sandwich] that tastes so good.” And combined with the other flavor bombs in this sandwich–sharp melty provolone, tangy dill pickles and homemade pickled red onions, sweet and spicy peppadews (or any pepper of your choice), and a touch of Dijon–you’ll never want to purchase a sandwich from a restaurant again.
The sauce comes together instantly with simple ingredients you probably already have on-hand: avocado, light mayo, fresh garlic, apple cider vinegar, smoked paprika, and black pepper. Use it as a yummier (and healthier!) alternative to mayonnaise on any sandwich. Plus, it makes the perfect dipping sauce for chicken, fries, roasted veggies, and all your favorite finger foods.
BBQ roasted corn and orange slices on the side
Opt for reliably sourced or organic ham, a select block of cheese, and good marinated peppers if possible. Choosing high-quality, extra-tasty ingredients means satisfaction without having to overload your food, as well as optimal nutrition. For instance, I keep my sandwich pretty thin but bursting with flavor. Adapt yours as desired, such as with a thicker crusty bread or a different type of cheese. Emmental, Gruyère, fontina, smoked mozzarella, and gouda would all work beautifully here.
Grilled Ham and Provolone with Instant Garlic Avocado Aioli
Notes
*To make a large batch of the aioli, scale up the ingredients and use a food processor or blender on low to medium power for smooth texture:
1 cup cubed ripe avocado (150 g or 1 medium), 1/2 cup light mayo, 1 Tbsp apple cider vinegar, ~4 cloves minced garlic, ~3/4 tsp smoked paprika, ~1/2 tsp ground black pepper (to taste), sprinkle sea salt (to taste)
I don't add sea salt when using this as a spread with other salty ingredients like ham and pickles. However, for dipping or other uses, add sea salt to taste.
**May sub gouda, Emmental, Gruyère, fontina, smoked mozzarella, etc.
Ingredients
For the avocado aioli:*
- 12g ripe avocado (~1.5 Tbsp cubes)
- 2 tsp light mayo
- ~1/4 clove garlic, pressed or finely minced
- 1/4 tsp apple cider vinegar
- sprinkle smoked paprika (1/16 tsp or to taste)
- sprinkle ground black pepper, to taste
For the sandwiches:
- 4 (small/medium) slices whole grain bread, or 2 large pieces of bread
- Dijon mustard
- 2.5 - 3 oz black forest ham
- 1 oz provolone, freshly sliced**
- dill pickle, thinly sliced
- sliced pickled red onion
- ~1 marinated peppadew pepper, thinly sliced (or other pepper)
- leafy greens, torn
- avocado aioli
Instructions
- To make the avocado aioli, add the avocado to a small bowl and mash very well with a fork until smooth, removing as many lumps as you can. Press or finely mince the garlic and add to the bowl with the remaining ingredients. Stir until thoroughly combined. (For large batches, I recommend using a food processor or blender on low setting.)**
- Preheat a panini press or a grill pan on the stove over medium-low heat. (Any skillet will work.)
- Prepare the sandwiches: On one slice, spread a light layer of Dijon. Layer ham, cheese, a few slices of pickle, pickled red onion, and pepper, and a light layer of torn greens. On the top slice, spread the avocado aioli; place face-down to complete the sandwich.
- Grill until crispy on both sides and cheese has melted. Slice and serve.