Categories: Grilled Sandwich, Pork, Spanish
Ingredients
- 4 large French rolls or 4 large Italian rolls, preferably sourdough
- 6 -8 garlic cloves, halved
- 4 -6 tablespoons extra virgin olive oil
- 1 tablespoon tomato paste
- 2 -3 large tomatoes, thinly sliced
- dried oregano (preferably Spanish, Greek, or Sicilian)
- 8 slices jamon serrano (Spanish dry-cured ham or prosciutto)
- 10 ounces manchego cheese
- mixed mediterranean olive
Directions
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Preheat the broiler.
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Cut open the rolls and lightly toast on each side under the broiler.
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Rub the garlic on the cut side of each piece of bread.
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Drizzle the garlic-rubbed bread with olive oil and brush the outsides with a bit more oil.
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Spread lightly with the tomato paste; then layer the sliced tomatoes, pressing in the tomato paste and tomatoes so that the juices are absorbed into the bread.
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Sprinkle with crumbled oregano, then layer with the ham and cheese.
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Close up sandwich and press together well, then brush lightly with olive oil.
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Heat a heavy nonstick skillet over medium-high heat.
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Add sandwiches to pan; weight sandwiches down; decrease heat to medium-low and cook until lightly crisped on the outside and the cheese begins to melt.
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Turn over and brown on the second side. Cut in halves, and serve immediately, with a handful of mixed olives.