This sourdough panini sandwich layers smoked Gouda, deli ham, Granny Smith apple, and fresh lettuce between two slices of sourdough bread, pressed in a skillet or panini press until the cheese melts and the crust turns golden and crisp, then finished with cool crisp lettuce tucked inside before serving.
The smoked Gouda deepens as it heats and the tart Granny Smith cuts through the richness in a way mild cheese never allows, and the cool lettuce added after pressing keeps every bite from feeling heavy.
At the cottage we make this on Rosemary Sourdough Bread or sliced Easy Whole Wheat Sourdough Sandwich Bread, and it fits naturally into a from-scratch lunch rotation alongside Cast Iron Sourdough Discard Pizza. I also make this on freshly milled sourdough — for tips on converting any bread recipe to fresh milled flour, explore The Cottage Mill.
Why You’ll Love This Recipe
Ingredients
Variations & Add-Ins
Recipe Tips
Slice the apple thin – thick slices create uneven layers that make the sandwich difficult to press flat and cause the filling to shift as it cooks. Aim for about 1/8 inch so everything compresses evenly under the press or pan weight.
Butter the outside of the bread, not the pan – buttering the outer faces of the bread directly rather than the skillet produces a more even, golden crust all the way to the edges. A cold or room temperature skillet with buttered bread also gives you more control over the browning speed.
Use a heavy weight to press without a panini press – a cast iron skillet, a heavy saucepan, or a foil-wrapped brick set on top of the sandwich while it cooks replicates the pressure of a panini press. Press firmly for the first 30 seconds to help the layers compress, then leave the weight on for the remainder of the cook time.
Preheat the skillet before the sandwich goes in – a properly preheated skillet on medium heat ensures the bread makes contact with an even, consistent surface and starts browning immediately. Too low and the bread steams rather than crisps. Too high and the crust browns before the cheese has time to melt.
Cook on medium heat and be patient – medium heat gives the smoked Gouda enough time to melt fully before the crust goes past golden. Rushing the heat produces a crispy exterior with unmelted cheese at the center, which is the most common mistake with any pressed sandwich.
Add the butter lettuce after pressing – tuck the butter lettuce inside the sandwich after it comes off the heat, never before. The leaves stay cool and crisp against the warm melted Gouda rather than wilting under the press.
Let it rest one minute before adding the lettuce and slicing – the melted cheese needs a brief rest off the heat to set slightly before the sandwich is opened and the lettuce is tucked in. Slicing immediately causes the filling to slide and the cheese to run out rather than staying in the layers where it belongs.
Instructions
- Prep the fillings – slice the Granny Smith apple to about 1/8 inch thick and set aside on a plate so everything is ready before the bread goes in the pan.
- Spread the bread – lay all four slices of sourdough flat. Spread mayonnaise on the inner face of each slice, then spread Grey Poupon mustard on top, going all the way to the edges so every bite has coverage.
- Layer the fillings – on two slices of bread, layer one slice of smoked Gouda, two slices of deli ham, a few apple slices, and a light sprinkle of coarse salt and cracked peppercorn. Add tomato slices now if using. Add a second slice of smoked Gouda on top of the filling before the top slice of bread goes on.
- Butter the outside – spread a thin, even layer of butter on the outer face of each slice of bread on both sandwiches.
- Preheat the skillet – heat a cast iron skillet or heavy skillet over medium heat until fully preheated. The pan should be hot enough that the butter sizzles gently on contact but does not brown immediately.
- Press and cook the first side – place the sandwiches butter-side down in the skillet. Set a heavy pan, cast iron skillet, or foil-wrapped weight on top and press firmly. Cook for 3 to 4 minutes until the underside is deep golden and the bread has a visible crust.
- Flip and finish – remove the weight, flip each sandwich carefully, replace the weight, and cook for another 3 to 4 minutes until the second side matches the first and the smoked Gouda is fully melted throughout.
- Rest, add lettuce, and slice – transfer to a cutting board and let rest for 1 minute. Open each sandwich and tuck one leaf of fresh butter lettuce inside, then close and slice each sandwich diagonally and serve immediately.
Freezing and Storage
- Refrigerate leftovers – Store cooked sandwiches wrapped in foil or in an airtight container in the refrigerator for up to 2 days. The bread will soften overnight but crisps back up when reheated properly.
- Reheat in a skillet – Warm refrigerated sandwiches in a dry skillet over medium-low heat for 2 to 3 minutes per side with a weight on top. The skillet restores the crust far better than the microwave and gives the cheese time to warm through without the bread going soggy.
- Store components separately for best results – if you are making sandwiches ahead, store the sliced apple, cheese, and butter lettuce separately in the refrigerator and assemble just before pressing. Add the butter lettuce after pressing, never before. Pre-assembled, uncooked sandwiches can be wrapped tightly and refrigerated for up to 1 day before cooking.
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Sourdough Smoked Gouda Panini Sandwich Recipe
Prep:5 minutes Cook:6 minutes Total:6 minutes Equipment
- 1 cast iron skillet or heavy skillet
- 1 heavy pan or cast iron skillet for pressing
- 1 Cutting Board
- 1 Knife
- 1 Spatula
Ingredients
- 4 slices sourdough bread about 3/4 inch thick
- 4 slices smoked Gouda cheese 60 grams
- 2 leaves fresh butter lettuce added after pressing
- 4 slices deli ham 60 grams
- 1 Granny Smith apple thinly sliced, 150 grams
- 2 tablespoons mayonnaise 30 grams
- 1 tablespoon Grey Poupon mustard 15 grams
- 2 tablespoons butter softened, 28 grams
- Coarse salt and cracked peppercorn to taste
Instructions
- Prep the fillings – Slice the Granny Smith apple and vine-picked tomatoes to about ⅛ inch thick and set aside.
- Spread the bread – Lay all four slices of sourdough flat. Spread mayonnaise and mustard on the inner face of each slice going all the way to the edges.
- Layer the fillings – on two slices of bread, layer one slice of smoked Gouda, two slices of deli ham, a few apple slices, and a light sprinkle of coarse salt and cracked peppercorn. Add tomato slices now if using. Add a second slice of smoked Gouda on top of the filling before the top slice of bread goes on.
- Butter the outside – Spread a thin even layer of butter on the outer face of each slice of bread on both sandwiches.
- Preheat the skillet – Heat a cast iron skillet over medium heat until fully preheated and the butter sizzles gently on contact.
- Press and cook the first side – Place the sandwiches butter-side down in the skillet. Set a heavy pan on top and press firmly. Cook for 3 to 4 minutes until the underside is deep golden and the bread has a visible crust.
- Flip and finish – Remove the weight, flip each sandwich carefully, replace the weight, and cook for another 3 to 4 minutes until the second side matches the first and the smoked Gouda is fully melted.
- Rest, add lettuce, and slice – transfer to a cutting board and let rest for 1 minute. Open each sandwich and tuck one leaf of fresh butter lettuce inside, then close and slice each sandwich diagonally and serve immediately.
Video
Notes
Nutrition
Emily Rider
Home miller since 1999 with fresh-milled flour & sourdough experience. Sharing from-scratch recipes and traditional kitchen skills, rooted in the seasons and inspired by everyday cottage living and seasonal rhythms.
