Best The Spaniard Recipes

The Spaniard (Grilled Sandwich) image

Provided by gailanng

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

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 image

Yield Makes about 2 dozen 1 1/2-inch meatballs

Number Of Ingredients 11

2 tablespoons olive oil
1 pound ground pork
1/2 pound dry spanish chorizo, finely diced
1/2 pound manchego cheese, finely diced
3 cups cooked long-grain white rice
2 large eggs
1/2 cup bread crumbs
2 tablespoons tomato paste
1 garlic clove, minced
1 teaspoon crushed red pepper flakes
1 teaspoon salt

Steps:

Preheat the oven to 450°F. Drizzle the olive oil into a 9 × 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
Combine the ground pork, chorizo, Manchego, rice, eggs, bread crumbs, tomato paste, garlic, red pepper flakes, and salt in a large mixing bowl and mix by hand until thoroughly incorporated.
Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
Roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
Allow the meatballs to cool for 5 minutes in the baking dish before serving.