2 teaspoons white vinegar Salt and pepper, to taste
1/2 teaspoon onion powder 1 cup olive oil
2 tablespoons butter
For the purple sage mayo, in a food processor, combine the shallot, sage, watercress, egg yolks, vinegar, salt and pepper and onion powder and pulse until well chopped. With the food processor on, slowly drizzle in the olive oil until smooth and well blended. Refrigerate until using. To prepare each panini, spread 2 tablespoons of the purple sage mayo divided on 2 slices of bread. Add slices of ham, cheese, tomatoes, sliced onion and bacon. Place other slice of bread on top of each sandwich. On a hot griddle or panini press, melt butter. Place each sandwich on griddle and place a heavy weight pan over the sandwiches or if using a panini grill, use as directed. Grill the sandwiches until golden, about 3 minutes on each side. Slice. Serve.
2 pounds Cajun Ham, sliced
