2 ounce(s) Spanish green olives, pitted and coarsely chopped (1/4 cup)
1 small garlic clove, minced
1 tablespoon(s) minced flat-leaf parsley
1 teaspoon(s) fresh lemon juice
Pinch of crushed red pepper
1 1/2 teaspoon(s) extra-virgin olive oil, plus more olive oil for brushing
8 slice(s) (1/2-inch-thick) peasant bread from a 1-pound loaf
6 ounce(s) sliced young Mahón or other young, mildly tangy cow''s-milk cheese, such as Edam, Gouda
3 ounce(s) thinly sliced lomo ham or thinly sliced Serrano ham trimmed of all fat
Instructions
In a bowl, combine the olives with the garlic, parsley, lemon juice,
crushed red pepper and 1 1/2 teaspoons of olive oil.
Preheat a grill pan or panini press. Arrange the bread slices on a
work surface and brush one side of each slice with olive oil. Turn
the oiled sides of the bread face down. Spread the olive
tapenade on four slices of the bread. Top with the sliced
Mahón cheese and lomo ham and close the sandwiches with
the remaining slices of bread. Grill the sandwiches over
moderate heat, turning once until the bread is lightly toasted
and the cheese is melted, 5 to 6 minutes. Transfer the ham-
and-cheese sandwiches to a cutting board, halve and serve at
once.
(To make a gooey grilled cheese sandwich, you need a good
melting cheese like Mahón; be sure to choose a young semi-
soft variety rather than a hard aged one. Meaty lomo, a newly
imported ham made from dry-cured pork loin accented with
garlic and paprika, is definitely worth seeking out, though
Serrano ham is a very acceptable substitute.)
Originally Submitted
5/12/2009
0 Out of 5 from
0 reviews
You can add this Grilled Ham-and-Cheese Sandwiches with Tapenade recipe to your own private DesktopCookbook.