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There is a particular kind of dinner that happens when you are staring into the fridge, half a package of deli ham in one hand, a block of cheese in the other, and no real plan. This ham and cheese biscuit panini is exactly what comes out of that moment. Instead of regular sandwich bread, it uses a warm, flaky biscuit as the base, then presses everything together until the outside turns golden and crisp and the cheese inside is fully melted.
It tastes like the best parts of a breakfast biscuit sandwich and a diner-style grilled panini at the same time. Buttery layers on the outside, salty ham and stretchy melted cheese in the middle. It works as a fast weeknight dinner, a hearty lunch, or a way to use up leftover ham after a holiday meal.
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 4 sandwiches
- Course: Main Dish, Sandwich
- Cuisine: American
Why You'll Love This Recipe
This recipe solves the problem of a boring sandwich without much extra effort. Refrigerated biscuits or leftover homemade biscuits give you a thicker, more filling base than regular sliced bread, and they crisp up beautifully in a panini press or skillet.
It also comes together with pantry staples. You likely already have most of what you need, and the whole thing is done in about 20 minutes, which makes it realistic for a weeknight.
Finally, it is flexible. You can swap the cheese, add a spread, or use different ham depending on what is in your fridge, so it rarely feels like the same sandwich twice.
Ingredients
- 8 large refrigerated biscuits (from a 16.3 oz / 462 g can), or 8 homemade biscuits, baked and cooled slightly
- 8 ounces (225 g) deli ham, sliced thin
- 6 ounces (170 g) sharp cheddar cheese, sliced, or Swiss or provolone
- 3 tablespoons unsalted butter, softened
- 2 tablespoons Dijon or honey mustard
- 1 teaspoon dried thyme or chives, optional
A few notes on the ingredients. Any canned refrigerated biscuit works, though a "flaky" or "buttermilk" style holds together well under pressing. If you have leftover homemade biscuits from another meal, this is a good way to use them up. For the cheese, sharp cheddar melts well and has good flavor, but Swiss brings a milder, nuttier taste, and provolone melts especially smoothly. Honey mustard adds a little sweetness that pairs nicely with the salty ham, while Dijon keeps things sharper. Either works, or you can leave it out.
How to Make It
1. Bake the biscuits according to the package directions if using refrigerated dough, then let them cool for about 5 minutes so they are easier to handle. If using leftover biscuits, skip this step.
2. Split each biscuit in half horizontally, the same way you would split an English muffin. You should end up with a top and bottom piece for each sandwich.
3. Spread a thin layer of mustard on the cut side of the bottom half of each biscuit.
4. Layer on the ham, folding the slices so they fit the size of the biscuit rather than hanging over the edges. Add a slice or two of cheese on top of the ham.
5. Sprinkle a small pinch of thyme or chives over the cheese if using, then close the sandwich with the top half of the biscuit.
6. Butter the outside top and bottom of each assembled sandwich lightly, the same way you would butter bread for grilled cheese.
7. Heat a panini press until hot, or heat a large skillet over medium heat. If using a skillet, you can press the sandwiches down with a second heavy pan or a wide spatula to mimic a panini press.
8. Place the sandwiches in the press or skillet. Cook for 3 to 4 minutes per side if using a skillet, or about 4 to 5 minutes total in a panini press, until the outside is golden brown and the cheese has melted. You will see the cheese starting to soften at the edges when it is close to ready.
9. Remove from the heat and let the sandwiches rest for 1 to 2 minutes before cutting. This short rest keeps the melted cheese from spilling out the moment you slice into it.
Tips for the Best Results
Use biscuits that are fully baked and slightly cooled, not hot out of the oven, so they hold their shape when split and pressed.
Slice the cheese thin rather than using thick chunks. Thin slices melt faster and more evenly, so the inside is gooey by the time the outside is golden.
Press with even, steady pressure rather than pushing down hard all at once. This helps the sandwich cook through without squashing the biscuit flat.
If your biscuits are on the smaller side, use a bit less ham and cheese so the sandwich closes fully and the filling does not spill out during pressing.
Common Mistakes to Avoid
Skipping the butter on the outside. This is what gives the biscuit its golden, crisp crust, so do not leave it out even if you are trying to save a little time.
Cooking on heat that is too high. Biscuits brown quickly, and high heat can scorch the outside before the cheese fully melts. Medium heat gives the inside time to catch up.
Overfilling the sandwich. Piling on too much ham or cheese makes it hard to close the biscuit and press it evenly, and the filling tends to squeeze out the sides.
Cutting into the sandwich right away. Give it that brief rest so the cheese sets slightly and the sandwich holds together when sliced.
Ingredient Substitutions
Ham: Sliced turkey, cooked bacon, or leftover pulled pork all work in place of deli ham.
Cheese: Monterey Jack, mozzarella, or pepper jack are good substitutes if you want a milder or spicier result.
Biscuits: English muffins or leftover dinner rolls can stand in if you do not have biscuits on hand, though the texture will be a little different.
Mustard: A thin layer of mayonnaise or a smear of cream cheese works if you prefer something other than mustard.
Storage and Reheating
Leftover sandwiches can be stored in an airtight container in the refrigerator for up to 3 days. Because biscuits are delicate, it is best to store the sandwiches whole rather than pre-sliced.
To reheat, use a skillet over medium-low heat for a few minutes on each side, which helps re-crisp the outside instead of leaving it soft. A toaster oven also works well. Microwaving is the fastest option, but the biscuit will turn softer rather than staying crisp.
These sandwiches are not ideal for freezing, since biscuits tend to turn dense and slightly dry after freezing and thawing.
Serving Suggestions
A simple side salad or a cup of tomato soup pairs well with this sandwich and helps balance out its richness. For something heartier, serve alongside oven fries or roasted potatoes. A few pickle spears on the side add a nice tangy contrast to the buttery biscuit.
Frequently Asked Questions
Can I make this ahead of time?
You can assemble the sandwiches a few hours ahead and keep them covered in the refrigerator, then butter and press them right before serving so the outside stays crisp.
Can I use a regular skillet instead of a panini press?
Yes. A large skillet works fine. Press the sandwiches down with a second heavy pan, a grill press, or a wide spatula while they cook, so they flatten and crisp similarly to a panini press.
What is the best cheese for a biscuit panini?
Sharp cheddar, Swiss, and provolone all melt well and hold up to pressing. Choose based on whether you want a sharper, nuttier, or milder flavor.
Can I make this vegetarian?
Yes. Leave out the ham and add sliced tomato, sautéed mushrooms, or roasted red peppers in its place.
Final Thoughts
This ham and cheese biscuit panini is a good one to keep in your back pocket for the nights when dinner needs to come together fast, but you still want something that feels a little special. A few pantry staples, one hot pan, and about twenty minutes are all it takes.
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