Ham and Provolone Panini with Pineapple Pepper Chutney
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
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.
HEAT panini press or skillet until hot. Cook sandwiches until golden brown. Serve immediately.
Slice into smaller pieces for a quick hot appetizer.