The Spaniard Grilled Sandwich Recipes

THE SPANIARD (GRILLED SANDWICH)

The Spaniard (Grilled Sandwich) image

Laura Werlin says you could use smoked, sweet, medium-hot or spicy paprika. From Werlin's "Grilled Cheese Please! 50 Scrumptiously Cheesy Recipes."

Provided by gailanng

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

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)

Steps:

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

THE SPANIARD'S COCKTAIL OF SHRIMP

The Spaniard's Cocktail of Shrimp image

Provided by Guy Fieri

Categories appetizer

Time 35m

Yield 4-6 servings

Number Of Ingredients 19

Ingredients

3 teaspoons dried oregano
3 tablespoons ground cumin
3 tablespoons crushed garlic
1 1/2 teaspoons sea salt
1 1/2 teaspoons freshly ground black pepper
6 tablespoons extra-virgin olive oil
3 teaspoon hot sauce (recommended: Tapatio)
2 dozen 21/25 count shrimp, shelled, deveined, and butterflied
1 1/2 cups ketchup
1 1/2 cups orange soda (recommended: Fanta)
1 cucumber, peeled, cut into 1/2-inch cubes
2 avocados, peeled, pitted, cut into 1/2-inch cubes
1 red onion, peeled, cut into 1/2-inch cubes
6 ounces water (add sparingly, 2 ounces at a time, to get desired consistency)
3 tablespoons roughly chopped fresh cilantro leaves
2 limes, juiced
3 tablespoons hot sauce (recommended: Tapatio)
Lime slices, for serving
Crackers, for serving (recommended: Saltines)

Steps:

For the shrimp: Prepare a grill to medium-high heat.
Mix all the ingredients except for the shrimp in a 1-gallon zip lock bag. Add the shrimp and marinate in the refrigerator for up to 6 hours.
Remove the shrimp from the marinade and place on the grill. Cook until the meat is opaque. Remove from heat and cool immediately. Cut each shrimp into 4 pieces.
For the cocktail sauce: Mix all the ingredients together.
Add the shrimp to the sauce. Mix together and serve in a martini glasses with slices of lime and saltine crackers.

GRILLED SANDWICHES (CUBAN STYLE)

Grilled Sandwiches (Cuban Style) image

My version of Cuban sandwiches. I used Barb Gertz's Recipe #56080 in the sandwiches and they came out fabulous! This is a hearty sandwich thats crispy on the outside and cheesy on the inside. The pickles are a must!

Provided by Rita1652

Categories Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 Portuguese rolls
4 tablespoons butter
chicken or pork roast
1/2 lb sliced swiss cheese
sliced dill pickle
Dijon mustard
mayonnaise (or Honey Mustard Dipping Sauce)

Steps:

Preheat the griddle.
Add mustard to one side and mayonnaise to to the other cut side of the rolls.
Build each sandwich with the roasted turkey, pork, cheese, and pickles.
Spread outside of roll with butter.
Place the sandwich on the hot griddle, cover with a cookie sheet, and place heavy iron skillet or sandwich press to flatten.
Grill the sandwich for a few minutes on each side.
Slice in half diagonally and serve.

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