The Spaniard (Grilled Sandwich) |
|
 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
|
Laura Werlin says you could use smoked, sweet, medium-hot or spicy paprika. From Werlin's Grilled Cheese Please! 50 Scrumptiously Cheesy Recipes. Ingredients:
2 tablespoons butter, at room temperature |
1/2 teaspoon pimentos, de la vera (spanish paprika) |
8 slices sandwich-size italian bread |
8 thin slices serrano ham (about 3 ounces) or 8 prosciutto (about 3 ounces) |
4 ounces young mahon cheese, coarsely grated (you also can use fontina or american muenster) |
4 ounces manchego cheese, coarsely grated |
4 fresh piquillo chilies, stems removed, slit lengthwise and opened like a book (can sub canned) |
Directions:
1. In a small bowl, mix the butter and pimenton together.
2. Spread the pimenton-butter mixture on one side of each of the bread slices. Place 4 slices of bread, buttered side down, on your work surface. Place 2 slices of ham on the bread. Distribute the cheeses over the ham. Lay the chiles over the cheese and top with the remaining bread slices, buttered side up.
3. Heat a large nonstick skillet over medium heat for 2 minutes. Put the sandwiches into the pan, cover and cook for 3 to 4 minutes, until the undersides are golden brown. Remove the cover and turn the sandwiches, pressing each one firmly with a spatula to compress the filling slightly. Cover and cook for 2 to 3 minutes, until the undersides are well-browned. Turn the sandwiches once more, press firmly with the spatula again, cook for 1 minute, and remove from the pan. Let cool for 2 to 3 minutes. Cut in half and serve.
|
|