Recipe by gailanng
Laura Werlin says you could use smoked, sweet, medium-hot or spicy paprika. From Werlin's "Grilled Cheese Please! 50 Scrumptiously Cheesy Recipes."
Top Review by Lavender Lynn
Delicious combination!!! All the ingredients complimented each other so well. Had to go to a specialty store to get the cheeses, ham, peppers. It was so worth it. This was loved by all as our lunch today. made for ZWT8.
- 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)
Directions See How It's Made
- 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.