Oh yes, there are more entries with ham in them on the way. There was so much of it leftover after dinner.
And so, a sandwich. Ham and cheese go together like… well, ham and cheese. I guess that’s why the phrase exists.
Not just any cheese though. Today’s it’s Manchego which is a fantastic Spanish cheese. I eat it unmelted a lot – it’s great with quince jam and also with wine. It’s sold after being aged anywhere from 60 days to 2 years. I buy Manchego that’s younger than 2 years old because it’s less expensive and I don’t want to spend all my food budget on one piece of cheese.
In this sandwich, Manchego is melted with ham and then there’s a dipping sauce. It’s a good sandwich, though next time I’ll use more cheese. Or less ham.
Making the sandwich looked like this:
Here’s the cheese. Cut off the rind and enjoy the rest.
Build the sandwich. Start with ham.
Then pile on the grated cheese.
Add a slice of bread, butter it and get it into a heated fry pan.
While the sandwich is getting cooked, make the dipping sauce by adding Dijon mustard to apricot jam.
Cook both sides of the sandwich until they look just like this. Perfection!
Here’s a cross section of the sandwhich.
Ham and Manchego Cheese Panini with Dipping Sauce.
I found the recipe here:
Ham and Manchego Cheese Panini with Dipping Sauce
Prep time: 20 Minutes
Total time: 20 Minutes
Yield: Serves 2
4 slices country bread
4 ounces thinly sliced ham
2 ounces (1/2 cup) Manchego cheese coarsely grated
4 teaspoons olive oil
3 tablespoons apricot jam
1 tablespoon Dijon mustard
Top each of 2 bread slices with ham, Manchego, and remaining slices. Brush tops of panini with 2 teaspoons oil.
In a large nonstick skillet, heat remaining oil over medium-low. Place panini in skillet, oiled side up. Cover; cook until golden brown and the cheese has melted, 5 to 8 minutes per side, pressing down with a spatula 3 to 4 times during cooking.
Meanwhile, make dipping sauce: In a small bowl, mix together jam and Dijon. Serve panini with sauce on the side.