Spanish Bocadillos
Made with serrano ham and manchego cheese, this recipe is inspired by the bocadillos served in cafes and tapas bars in Spain. Grill up these delicious bocadillos in as little as 30 minutes.
Cooking for 4 people
Ingredients
- 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 1/2 tbsp.
Dijon mustard
- 2 tbsp.
extra-virgin olive oil
1Food 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.
2Grill Prep
Fuel: We recommend Kingsford™ Original Charcoal Briquets
Method: Two-Zone Method
Temp: 375°F (Medium Heat)
3The 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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