Spanish Style Pressed Ham And Cheese Sandwiches Recipes

SPANISH GRILLED CHEESE SANDWICHES

Steps:

• Line a baking sheet with waxed paper.
• Spread butter on bread slices.
• Place two slices of bread on baking sheet, buttered side down; top with half of the sliced cheese and ham, dividing evenly; sprinkle with the dates.
• Top with remaining cheese and the two remaining bread slices; buttered side up. Refrigerate for 30 minutes (or up to 8 hours covered and wrapped in plastic; peeling plastic wrap away before continuing).
• Heat panini press and cook sandwiches according to manufacturer's directions. (Instead of using a panini press you can heat a heavy skilit on medium high heat; reduce heat to medium low and place sandwiches on skillet; place another skillet on top of sandwiches; place a weight on top of skillet and cook sandwiches until golden brown and cheese melts (3-5 minutes per side).

BOCADILLO (SPANISH HAM AND CHEESE SANDWICHES)

Steps:

• Cut rolls open and toast lightly under broiler or in toaster oven. Smash garlic cloves with side of a knife, place in a small bowl and toss with olive oil to flavor.
• Lightly brush insides and ousides of rolls with garlic oil. Place 4 bottom halves in a large, heavy non-stick skillet. Place sliced tomatoes on bread, sprinkle with oregano, then layer with meat and cheese. Top with upper halves. CLose and press together well. Heat skillet over med-high heat. Lower heat and cook about 6 minutes per side, until outside is lightly crisped and cheese is melted. For crisper, thinner sandwiches, flatten with another skillet or a wide-bottomed saucepan as they cook, or use a panini press.
• Cut sandwiches in half and serve immediately.

SPANISH GRILLED HAM AND CHEESE WITH GAZPACHO

Steps:

• Combine the tomatoes, cucumber, bell pepper, garlic, olive oil, vinegar, 3/4 teaspoon salt and a few grinds of pepper in a blender. Puree on high speed until creamy, 1 to 2 minutes. Refrigerate until ready to serve.
• Divide half the cheese among 4 bread slices. Evenly top with the ham and remaining cheese and bread slices. Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add 2 of the sandwiches and cook, pressing with a heavy skillet, until golden brown on the bottom, 3 to 4 minutes. Flip the sandwiches, adding another 1 tablespoon butter to the pan. Cook, pressing with the skillet, until browned on the other side and the cheese is melted, about 3 minutes. Remove to a plate and sprinkle lightly with salt. Wipe out the skillet and repeat with the remaining 2 tablespoons butter and sandwiches.
• Season the gazpacho with salt and pepper, if necessary. Divide among small bowls. Serve with the sandwiches.

SPANISH HAM AND CHEESE SANDWICH-BOCADILLO DE JAMóN

Steps:

• 1. Slice baguette in half, lengthwise. Drizzle olive oil on the inside of both halves of the bread.
• 2. Arrange the ham on the bottom half of the baguette, then arrange Manchego cheese slices on top of the ham. Then arrange the piquillo peppers over the cheese. Then (if using the olives) evenly distribute the olives on top of the peppers.
• 3. Place the other half of the bread on top. Cut the baguette in half. To serve, cut both portions in half (for easier handling), and serve with tapas or your favorite chips.