Grilled Serrano Ham and Manchego Cheese Sandwich
This is a Spanish twist on the classic grilled cheese: thin slices of serrano ham and shredded Manchego pressed between buttered bread and toasted until the cheese melts. Weighting the sandwiches while they cook gives an extra-crisp crust, and cutting them into triangles makes them easy to share. Serve it for lunch with a green salad or a bowl of tomato soup.
Preparation Steps
Lay out 2 slices of bread and divide the serrano ham between them. Scatter about 1/2 cup of shredded Manchego over the ham on each slice, then close with the remaining bread.
Spread the softened butter thinly over the outside of both sandwiches, covering the top and bottom slices right to the edges.
Set a large nonstick skillet over medium heat. When it is hot, add the sandwiches and cover them loosely with a sheet of foil.
Press the sandwiches down with a heavy skillet set on top of the foil, or use a pan weighted with a couple of cans. Cook for 2 to 3 minutes, until the underside is deep golden.
Remove the weight, flip the sandwiches carefully, replace the foil and weight, and cook for another 2 to 3 minutes. Lower the heat if the bread browns before the cheese has melted.
Move the sandwiches to a cutting board, trim off the crusts if you like, and cut each one into triangles. Serve right away while the cheese is still soft.
Tips & Variations
- Keep the heat at medium: too high and the bread burns before the Manchego has time to melt.
- Prosciutto works in place of serrano ham, and a mild cheese such as Gruyere or provolone can stand in for Manchego.
- These are best eaten fresh. Leftovers keep wrapped in the fridge for up to 3 days; reheat in a dry skillet over medium-low heat until hot through.
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