Best Spanish Style Pressed Ham And Cheese Sandwiches Recipes

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BOCADILLO (SPANISH HAM AND CHEESE SANDWICHES)



Bocadillo (spanish Ham and Cheese Sandwiches) image

Make and share this Bocadillo (spanish Ham and Cheese Sandwiches) recipe from Food.com.

Provided by jovigirl

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

4 large soft Italian rolls
3 -4 garlic cloves
2 tablespoons olive oil
2 large ripe tomatoes, thinly sliced
1 teaspoon dried oregano
8 slices ham or 8 slices prosciutto
8 ounces monterey jack cheese, thinly sliced

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.

SWEET AND SMOKEY SPANISH-STYLE HAM



Sweet and Smokey Spanish-Style Ham image

Provided by Food Network Kitchen

Categories     main-dish

Time 3h40m

Yield 8 to 10 servings

Number Of Ingredients 7

One 8- to 10-pound bone-in, smoked, fully-cooked ham, butt or shank portion
1/3 cup light brown sugar
1/4 cup sweet smoked paprika (pimenton)
2 tablespoons garlic powder
2 teaspoons dried oregano
1/2 cup extra-virgin olive oil
2 tablespoons Dijon mustard

Steps:

  • Let the ham sit at room temperature 30 minutes. Preheat the oven to 325 degrees F. Trim off any skin from the ham if needed. Score the ham through the fat in a diagonal crosshatch pattern without cutting into the meat. Place the ham, flat-side down, on a rack in a roasting pan. Pour 1/4 inch of water into the bottom of the pan. Roast ham until it reaches an internal temperature of about 130 degrees F, about 2 1/2 hours or 15 minutes per pound.
  • Meanwhile, combine the sugar, paprika, garlic powder and oregano in a small bowl and stir until well mixed. Whisk in the olive oil until the mixture is a smooth paste.
  • Remove the ham from the oven when it has reached 130 degrees F internally. Increase the oven temperature to 425 degrees F. Spoon or brush the mustard all over the ham. Spread the spice paste with a spoon as evenly as possible all over the ham. Add water as needed to the bottom of the pan. Return the ham to the oven and roast until the paste forms a very light brick red crust, turning once halfway through, about 25 minutes more.

SPANISH HAM AND CHEESE MONTE CRISTO SANDWICHES



Spanish Ham and Cheese Monte Cristo Sandwiches image

The egg-dipped ham sandwiches are even better with Spanish ingredients: salty Serrano ham, Manchego cheese, and sweet _membrillo_ (quince paste), which is available at some supermarkets, at specialty foods stores, and from igourmet.com.

Provided by Jill Silverman Hough

Yield Makes 4 servings

Number Of Ingredients 7

8 1/2-inch-thick slices sourdough or country-style French bread (each about 5 x 3 inches)
2 tablespoons Dijon mustard
6 ounces Manchego cheese,* thinly sliced
2 ounces thinly sliced Serrano ham or prosciutto
4 tablespoons membrillo (quince paste) or quince preserves
4 large eggs
4 tablespoons (1/2 stick) butter

Steps:

  • Arrange 4 bread slices on work surface. Spread each with 1/2 tablespoon mustard. Top each with 1/4 of cheese, then 1/4 of ham, folding to fit. Spread 1 tablespoon quince paste on each of remaining 4 bread slices; place bread, paste side down, atop ham.
  • Beat eggs in pie dish until well blended. Melt 2 tablespoons butter in each of 2 large skillets over medium-low heat. Working with 1 sandwich at a time, hold sandwiches tightly closed and dip into beaten eggs to coat on all sides. Place 2 sandwiches in each skillet. Cover and cook until bottoms are golden, about 4 minutes. Turn sandwiches over. Cover and cook until bottoms are golden, cheese is melted, and egg coating is cooked through, about 4 minutes longer.
  • A Spanish cheese made from sheep's milk; sold at some supermarkets and at specialty foods stores.

SPANISH GRILLED CHEESE SANDWICHES WITH MANCHEGO AND JAMóN SERRANO



Spanish Grilled Cheese Sandwiches with Manchego and Jamón Serrano image

Jamón Serrano, a salty cured Spanish ham, is the traditional pairing for Manchego cheese. The ham is sold at specialty foods stores and at Spanish and Latin markets, and the cheese can be found at some supermarkets and at specialty foods stores.

Provided by Rick Rodgers

Categories     Sandwich     Cheese     Valentine's Day     Quick & Easy     High Fiber     Father's Day     Lunch     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     Cheese Week

Yield Makes 2 servings

Number Of Ingredients 5

3 tablespoons butter, room temperature
4 slices firm white sandwich bread
6 ounces Manchego cheese, thinly sliced
4 ounces thinly sliced jamón Serrano or prosciutto
4 Medjool dates, pitted, chopped

Steps:

  • Line baking sheet with waxed paper. Spread butter on bread slices, dividing equally. Place 2 bread slices on prepared baking sheet, buttered side down. Top bread slices with half of sliced cheese (1 1/2 ounces each); top cheese with ham, dividing equally. Sprinkle dates over. Top with remaining cheese, then remaining 2 bread slices, buttered side up. Refrigerate 30 minutes. DO AHEAD: Can be made 8 hours ahead. Cover with plastic wrap and keep chilled. Peel plastic from sandwiches before continuing.
  • Heat panini press and cook sandwiches according to manufacturer's instructions. (Alternatively, heat heavy large skillet over medium-high heat. Reduce heat to mediumlow. Place sandwiches in skillet. Place another large skillet atop sandwiches; place weight, such as large can of tomatoes, atop skillet. Cook sandwiches until golden brown and cheese melts, about 4 minutes per side.)

PRESSED CHEESE SANDWICHES



Pressed Cheese Sandwiches image

Provided by Alex Guarnaschelli

Categories     main-dish

Time P1DT20m

Yield 32 small sandwiches

Number Of Ingredients 12

5 tablespoons olive oil
1/2 teaspoon aleppo pepper
2 cloves garlic, peeled and pressed
8 large slices sourdough rye bread
16 ounces mozzarella cheese, cut into 16 slices
Coarse sea salt and freshly ground black pepper
4 sprigs fresh thyme
1 sprig fresh rosemary
Pickled Scallions, recipe follows
8 scallions, root ends trimmed
3 tablespoons red wine vinegar
Splash extra-virgin olive oil, about 1 tablespoon

Steps:

  • I think simple recipes are the best way to start out the meal. Melted cheese, in any form, is something that everyone loves. I find these sandwiches only make people want to eat more afterwards!
  • In a small bowl, add 2 tablespoons of the olive oil and the pressed garlic. Stir to blend.
  • Put 4 slices of the bread on a flat surface. Dry any moisture off the mozzarella cheese and put 4 slices on 4 pieces of bread. Sprinkle with aleppo pepper and drizzle with the garlic and oil mixture. Sprinkle with sea salt and pepper, to taste. "Flake" the thyme off the stems and onto the cheese. Do the same with the rosemary, but more sparingly.
  • Cover the cheese with the remaining 4 slices of bread and cut each sandwich in half and in half again, to make 4 individual pieces. Arrange them in a single layer on a small baking sheet or large plate and cover them with baking sheet or plate to weigh them down. Refrigerate the sandwiches overnight. This will make them flatter and better integrate the flavors.
  • The next day, heat the remaining 3 tablespoons of the olive oil in a large skillet over low heat. When the olive oil begins to smoke lightly, add the sandwiches and cook them on 1 side until brown. Turn and cook until brown on the other side. Cook in batches, if necessary. Transfer to a serving platter and season with salt. Top with the pickled scallions and serve immediately.
  • The acidity of the vinegar and the oniony "bite" of the scallion make this a brightening element for my cheese sandwiches. I avoid salt and pepper to keep the focus on the acidity of the scallion.
  • Put the scallions on a cutting board and, using a sharp knife, slice them into thin rounds from the white part all the way through the green part.
  • Add the scallions to a small bowl with the red wine vinegar and the olive oil. Toss to combine and set aside for 1 to 2 hours to allow the vinegar to work its magic. The scallions can be covered and refrigerated overnight, if desired.

SPANISH HAM AND CHEESE SANDWICH-BOCADILLO DE JAMóN



Spanish Ham and Cheese Sandwich-Bocadillo de Jamón image

It's called Bocadilla de Jamón Serrano Y Manchego. In Spain, it's served in quaint cafes with cafe con leche (espresso with steamed milk and sugar). This is a great game-day snack or make-ahead picnic or lunch sandwich. I add a handful of chips, but you could serve chilled melon slices or other (hot or cold) tapas with this...

Provided by Vickie Parks

Categories     Sandwiches

Time 10m

Number Of Ingredients 6

1 loaf baguette-style galician bread (or a rustic mediterranean baguette)
6 oz thinly sliced jamón serrano (a spanish serrano cured ham)
6 oz thinly sliced manchego cheese
7-ounce jar(s) wood fire-roasted piquillo peppers
3-ounce jar(s) spanish black olives, thinly sliced (optional)
2 to 3 Tbsp extra virgin olive oil

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.

CHARRED SPANISH HAM AND CHEESE MELTS AND "HOT" OLIVES WITH HERBS AND SPICES



Charred Spanish Ham and Cheese Melts and

Rachael's note: Serrano ham is similar to prosciutto and available at deli counter or in pre-sliced packages near the deli. If you can't find it, go for the prosciutto. Preheat grill pan or outdoor grill to medium-high. Manchego is the most commonly found Spanish import cheese in markets today. Look for it with the imported cheeses offered in your market. Look for giardiniera (hot veggies salad) at the salad bar station in your market or, in jars on international foods aisle.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

8 slices crusty bread from a good-sized loaf, 1/2-inch thick, at least 5 inches across and 3 inches wide
1/3 pound thinly slices serrano ham
1/3 to 1/2 pound manchego, thinly sliced with sharp knife or cheese plane
1 cup hot pickled vegetable salad of cauliflower, carrots, celery and hot peppers (giardiniera) drained,
1/2 cup sweet pickled red pepper relish or sweet pickle relish
2 cups mixed good quality olives
2 tablespoons fresh thyme leaves, finely chopped
1 tablespoon lemon zest
1 teaspoon cumin seeds
1 teaspoon red pepper flakes
Extra-virgin olive oil, for drizzling

Steps:

  • Layer serrano and cheese in equal amounts on 4 slices of bread. Grind the hot pickled vegetables and the sweet pickle relish in food processor and pulse chop to make a relish. Spread the relish evenly on sandwich tops and set into place.
  • Place olives in a foil pouch and season with thyme, lemon zest, cumin seeds and red pepper flakes. Drizzle with extra-virgin olive oil and seal the pouch. Place pouch on grill and cook a few minutes on each side to heat the olives, herb and spices.
  • Preheat grill or grill pan to medium high.
  • Place sandwiches on grill and weight down with heavy skillet or a brick covered in foil. Char and heat the sandwiches through, about 2 to 3 minutes on each side.
  • Cut sammies in half and serve with "Hot" Olives alongside.

SPANISH GRILLED HAM AND CHEESE WITH GAZPACHO



Spanish Grilled Ham and Cheese with Gazpacho image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 11

1 pound tomatoes, roughly chopped
1/2 English cucumber, roughly chopped
1/2 large or 1 small red bell pepper, roughly chopped
1 clove garlic, smashed
3 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar
Kosher salt and freshly ground pepper
2 cups shredded Monterey jack cheese (about 8 ounces)
8 slices sourdough sandwich bread
3 ounces thinly sliced serrano ham
4 tablespoons unsalted butter

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.

Nutrition Facts : Calories 670, Fat 42 grams, SaturatedFat 19 grams, Cholesterol 92 milligrams, Sodium 1616 milligrams, Carbohydrate 45 grams, Fiber 4 grams, Protein 28 grams, Sugar 7 grams

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