Prep 10 mins
Cook 10 mins
A grilled sandwich commonly served on Spain’s island hippie refuge.
- 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
- Preheat the broiler.
- Cut open the rolls and lightly toast on each side under the broiler.
- Rub the garlic on the cut side of each piece of bread.
- Drizzle the garlic-rubbed bread with olive oil and brush the outsides with a bit more oil.
- 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.
- Sprinkle with crumbled oregano, then layer with the ham and cheese.
- Close up sandwich and press together well, then brush lightly with olive oil.
- Heat a heavy nonstick skillet over medium-high heat.
- 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.
- Turn over and brown on the second side.
- Cut in halves, and serve immediately, with a handful of mixed olives.