This week we are featuring manchego cheese. This aged sheep’s milk cheese from the La Mancha region of Spain ranges in color fro white to ivory-yellow, has a semi-firm texture that becomes crumbly the longer it’s aged, with a distinctly zesty flavor with a creamy finish. Manchego is the perfect centerpiece for our latest grilled cheese masterpiece.

Grilled Cheese Sandwiches with Manchego and Serrano Ham

The trifecta of salty, savory and sweet.

Ingredients

• 3 tablespoons butter, room temperature
• 4 slices firm white sandwich bread
• 6 oz. Manchego cheese, sliced thin
• 4 oz. Serrano ham or prosciutto, sliced thin
• 4 Medjool dates

Directions

Line a baking sheet with waxed paper.

 

Evenly spread butter on one side of all four slices of bread. Place two slices of bread butter side down on the baking sheet.

 

Top both slices of bread with an equal amount of cheese and Serrano ham or prosciutto. Place the dates on top and then lay the two remaining slices of bread on top, butter side up.

 

Cover sandwiches with plastic wrap and place the in the refrigerator for 30 minutes. (This can be done the night before, follow directions and refrigerate overnight)

 

Warm the panini press and cook sandwiches according to the appliance’s directions.

 

Alternatively, warm a large skillet to medium-high heat. Once hot, place both sandwiches in the skillet and reduce to medium-low. Use a second skillet or heavy pot to press down on the sandwiches while cooking. Cook for about 4 minutes per side, until golden brown and the cheese is melted.

 

Remove the sandwiches from the skillet and transfer to serving plates. Cut in half and enjoy!

Servings 2 sandwiches