The Spaniard Grilled Cheese Recipe

by Slashfood Editor, Posted Mar 9th 2011 @ 12:32PM

Photo: Sarah De Heer, AOL

Recipe taken from Grilled Cheese, Please! by Laura Werlin and provided by Andrews McMeel Publishing, LLC.

2 tablespoons butter, at room temperature
1/2 teaspoon pimenton de la Vera or Spanish smoky paprika
8 slices sandwich-size Italian bread
8 thin slices Serrano ham (about 3 ounces; or use prosciutto)
4 ounces young Mahon cheese, coarsely grated (or use fontina or American Muenster)
4 ounces manchego cheese, coarsely grated
4 fresh piquillo chiles, stems removed, slit lengthwise, and opened like a book

In a small bowl, mix the butter and pimenton together.

To assemble: 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.

For stove-top method: 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.

For sandwich maker method: Preheat the sandwich maker. Follow directions for assembly above. Cook according to manufacturer's instructions.

Makes 4 sandwiches

Filed Under: Recipes
Tags: grilled cheese, laura werlin