Make sure you have bread-and-butter pickles on hand to go along with these crunchy, irresistible sandwiches, the perfect use for leftovers from Sangria-Cured Ham (see related recipe).
- 3 tablespoons regular or low-fat mayonnaise
- 1 canned chipotle pepper en adobo, seeded and finely chopped
- 1/2 teaspoon Worcestershire sauce
- 4 slices bread, preferably a hearty country white or rye bread
- 3 ounces thinly sliced manchego cheese (use a cheese plane to get paper-thin slices)
- 6 thin slices cured, cooked ham (about 6 ounces total)
- 1 1/2 tablespoons unsalted butter
Use a fork to whisk together the mayonnaise, minced chipotle and Worcestershire sauce in a small bowl.
Lay the bread on a clean work surface. Divide the mayonnaise equally among the 4 slices, spreading an even layer on each.
Build 2 sandwiches by stacking them with cheese, then ham, then cheese again.
Melt the butter in a large nonstick skillet over medium heat. Add the sandwiches and set a heavy pot lid on top of them to weigh them down. You can also push down lightly to help compact the sandwiches. Cook for 3 minutes, then turn the sandwiches over and weight them down again. Cook for a few minutes, until they are golden brown on the outside and the cheese has melted.
From Bruce Weinstein and Mark Scarbrough, authors of "Ham: An Obsession With the Hindquarter" (Stewart, Tabori & Chang, 2010).
Tested by Mike Cutler.
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