Spanish Panini with Manchego, Jam贸n Serrano, and Dates
- 4 slices firm white sandwich bread
- 6 ounces Manchego, thinly sliced with a sharp knife
- 4 ounces thinly sliced Jam贸n Serrano
- 4 Medjool dates, pitted and chopped with a wet knife
- 3 tablespoons unsalted butter, well softened
Instructions:
Jam贸n Serrano, dry-cured Spanish ham, is聽available sliced to order at many specialty food聽stores. You may also find a packaged presliced聽version at a well-stocked supermarket.
- Place 2 bread slices on the work surface. Top the聽bread with half of the cheese, then all of the ham.聽Sprinkle with the dates, then top with the remaining聽cheese and bread slices.
- Line a baking sheet with wax paper. Spread the聽exteriors of both sandwiches with softened butter.聽Place on the baking sheet. Refrigerate until the聽butter is firm and the sandwiches release easily聽from the wax paper, about 30 minutes.
- Heat a panini pan or ridged iron skillet over聽medium-high heat. Reduce the heat to mediumlow.聽Place the panini in the pan and weight them聽with the pan lid or a heatproof plate. Cook until the聽undersides of the panini are golden brown, about聽5 minutes. Remove the lid and turn the panini.聽Replace the lid and cook until the other sides are聽golden brown, about 4 minutes more.
- Transfer the sandwiches to a chopping board.聽Cut each sandwich in half and serve hot.