4 slices sweet batard, each 1/2 inch (12 mm) thick
4 oz. (125 g) Provolone cheese, sliced
1 Tbs. chopped fresh chives
4 tsp. Dijon mustard
Preheat an electric panini press on the “panini” setting according to the manufacturer’s instructions.In a large nonstick fry pan over medium-high heat, warm the 1 tsp. olive oil. Working in batches, brown the ham, turning once, about 1 minute per side. Transfer to a plate.
Brush the bread slices on one side with the 1 Tbs. olive oil. Turn the slices over and sprinkle 2 slices with half of the cheese, dividing evenly. Top with the ham and sprinkle with the remaining cheese and the chives. Spread the mustard on the remaining bread slices and cover the sandwiches, oiled side up.
Place the sandwiches on the preheated panini press, close the lid, and cook until the bread is crisp and the cheese is melted, about 4 minutes. Transfer the sandwiches to a cutting board and cut in half. Serve immediately. Serves 2.