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crusty bread Serrano ham Manchego cauliflower sweet pickled red pepper mixed good thyme lemon zest cumin seeds red pepper extra-virgin olive oil
Viewed: 53 - Published at: 10 years agoIngredients
- 8 slices crusty bread from a good-sized loaf, 1/2-inch thick, at least 5 inches across and 3 inches wide
- 1/3 pound thinly slices serrano ham
- 1/3 to 1/2 pound manchego, thinly sliced with sharp knife or cheese plane
- 1 cup hot pickled vegetable salad of cauliflower, carrots, celery and hot peppers (giardiniera) drained,
- 1/2 cup sweet pickled red pepper relish or sweet pickle relish
- 2 cups mixed good quality olives
- 2 tablespoons fresh thyme leaves, finely chopped
- 1 tablespoon lemon zest
- 1 teaspoon cumin seeds
- 1 teaspoon red pepper flakes
- Extra-virgin olive oil, for drizzling
Method
- Layer serrano and cheese in equal amounts on 4 slices of bread.
- Grind the hot pickled vegetables and the sweet pickle relish in food processor and pulse chop to make a relish.
- Spread the relish evenly on sandwich tops and set into place.
- Place olives in a foil pouch and season with thyme, lemon zest, cumin seeds and red pepper flakes.
- Drizzle with extra-virgin olive oil and seal the pouch.
- Place pouch on grill and cook a few minutes on each side to heat the olives, herb and spices.
- Preheat grill or grill pan to medium high.
- Place sandwiches on grill and weight down with heavy skillet or a brick covered in foil.
- Char and heat the sandwiches through, about 2 to 3 minutes on each side.
- Cut sammies in half and serve with "Hot" Olives alongside.
