Spanish Style Tomato With Ham Or Cheese Sandwich Food

SPANISH STYLE PRESSED HAM AND CHEESE SANDWICHES

Steps:

• Preheat a grill pan to medium. Build sandwiches of sliced peppers, cheese and ham. Place sammies on grill and press with a foil covered brick or weighted down with a heavy skillet and cook to crust and mark bread and melt cheese, 3 to 4 minutes on each side. Cut sandwiches into 3 sections each and serve for a simple starter to any meal.

SPANISH STYLE TOMATO WITH HAM OR CHEESE SANDWICH

Steps:

• Cut roll in half.
• Lightly grill or toast roll so it gets a bit brown on top.
• Drizzle olive oil on the bread.
• Take the tomato in your fist, and holding it over the bread, squeeze it so that the pulp comes out. Continue squeezing so that the pulp goes all over the bread. If you don't like the idea of doing this, you can put the pulp into a container and spoon it onto the bread.
• Repeat on other side of the bread.
• Top each half with a thin slice of cheese, if desired.
• Top each roll half with an extremely thin slice of dry-cured ham if desired. (The slice of ham should be so thin you can see through it).
• Enjoy.

PESTO, HAM (PROSCIUTTO) & CHEESE SANDWICH

Steps:

• Spread one side of each slice of bread with a tbsp of pesto sauce.
• Layer on the tomato ham and cheese.
• Cover with the other slice of bread, cut& serve.

HAM & TOMATO GRILLED CHEESE SKILLET SANDWICH

Steps:

• Fill bread slices with VELVEETA, ham and tomatoes to make 4 sandwiches.
• Spread outsides of sandwiches with butter.
• Cook in skillet on medium heat 3 min. on each side or until lightly browned on both sides.

SPANISH TOMATO BREAD WITH JAMóN SERRANO

Steps:

• Mix together the chopped tomatoes, garlic clove, olive oil, salt and pepper. Keep in the fridge until needed.
• To serve, toast 20 slices of baguette. Spoon a little tomato topping on to each piece of toast. Tear 5-6 slices of jamón Serrano into pieces and put one piece on each slice of bread.

SPANISH HAM WITH CRUSTY BREAD & CHOPPED TOMATO

Steps:

• Sit a box grater on a plate and grate the tomatoes, leaving behind the skin. Drain the pulp in a small sieve, then mix the pulp with 2 tbsp of olive oil and season.
• Brush the bread with oil and toast or griddle until golden. Rub one side with the cut side of the garlic. Just before serving, spoon some of the tomato onto each slice. Finish with a piece of ham, push in a cocktail stick and sprinkle over black pepper.