8 slices sourdough bread, ½-inch thick
12 thin slices serrano ham
8 slices ripe tomato, cut ¼-inch thick
4 thin slices Manchego cheese
2.5 tbsp. Dijon mustard
2 tbsp. extra-virgin olive oil
1 Food Prep
Lay half of your bread slices down on a prep surface. Top each with 2 slices of ham, followed by 2 slices of tomato, 1 slice of cheese and the remaining ham. Spread mustard over the remaining bread slices and top the sandwiches, mustard side down.
2 Grill Prep
- Fuel: We recommend Kingsford® Original Charcoal Briquets
- Method: Two-Zone Method
- Temp: 375°F (Medium Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
- When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
- Brush the outside of your sandwiches with olive oil. Place your sandwiches onto the grill gently and top with a weight (a cast iron pan works well, or another heavy pan with a big rock or brick).
- Cook your sandwiches for about 2 minutes, then flip and grill for 2–3 minutes more, taking care not to burn the bread. The cheese should be melted and the bread nicely toasted.
- Remove your bocadillos from the grill, cut them in half and serve immediately. Enjoy!
For safe meat preparation, reference the USDA website.
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