READY IN: 20mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

• 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

• 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.