Best Spanish Style Tomato With Ham Or Cheese Sandwich Recipes

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

Ingredients

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.

PAN CON TOMATE WITH SERRANO HAM AND MANCHEGO CHEESE

Pan con Tomate with Serrano Ham and Manchego Cheese image

Provided by Food Network

Categories appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 7

Ingredients

All-purpose flour, for dusting
One 1-pound ball pizza dough, at room temperature
1/2 pound heirloom tomatoes
Arbequina olive oil, for drizzling
Sea salt, for sprinkling
6 ounces shaved Serrano ham
4 ounces manchego cheese, freshly grated

Steps:

Preheat a grill to medium-high heat.
Lightly flour a work surface and place the dough on top. Dust your hands as well and begin to stretch your dough, working in a circle. Stretch the dough until it is 10 to 12 inches in diameter. Place the dough on the grill and cook until charred on both sides, about 10 minutes total.
Clean and remove the stem ends of the tomatoes. Place them in a food processor and pulse to break them up. Strain the tomato pulp through a large fine-mesh strainer to remove some of the liquid.
Spread the tomato pulp over the top of the cooked pizza dough. Drizzle with the olive oil and season with sea salt. Top with the Serrano ham and manchego cheese. Drizzle more olive oil over the top.

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