This Spanish twist on the classic grilled cheese sandwich is muy delicioso! Are you searching for the perfect sandwich or a delicious midnight snack? If so, you’ll love the grilled cheese Espanol and late night salami sandwich that chefs Mario Batali and Michael Symon made on “The Chew” earlier today. Not only do these sandwiches sound amazing, but they’re easy to prepare, too!
GRILLED CHEESE ESPANOL
1 tablespoon extra-virgin olive oil
1 tablespoon butter
large yellow onions (sliced)
1 pinch saffron
2 slices crusty Italian bread (1/2 inch slices)
2 tablespoons Dijon mustard
1/4 cup grated Manchego cheese
3-4 slices thinly sliced Serrano ham
2-3 piquillo peppers (cut to lay flat)
kosher salt and freshly ground black pepper
- Preheat the olive oil and butter in a large sauté pan over medium heat. Add the onions, season with salt, and cook for ten minutes, stirring frequently. Add a splash of water to deglaze the pan. Reduce the heat to low and continue to cook for an additional 35 minutes, stirring occasionally, until the onions are well caramelized. Stir in the saffron and set aside.
- To Assemble the Grilled Cheese: butter one side of two pieces of bread. Place two slices of bread, butter side down, on a clean work surface. Spread the other sides of the bread slices with Dijon mustard. Place a good amount of caramelized onions on top of the bread. Then top with Serrano ham, piquillo peppers and shredded Manchego cheese. Finish with the final piece of bread, butter side out.
- Preheat a nonstick pan over medium heat. Cooking in batches, add the sandwiches and cook until golden-brown. Weight the sandwich down with a brick or a cast iron grill press. Flip and cook the other side until golden-brown.
- Cut in half and eat.