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The Spaniard (Grilled Sandwich)

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“Laura Werlin says you could use smoked, sweet, medium-hot or spicy paprika. From Werlin's "Grilled Cheese Please! 50 Scrumptiously Cheesy Recipes."”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 2 tablespoons butter, at room temperature
  • 12 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)

Directions

  1. In a small bowl, mix the butter and pimenton together.
  2. 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.
  3. 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.

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