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Spanish Bocadillos

Name: Spanish Bocadillos
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 8 slices sourdough bread, ½-inch thick; 12 thin slices serrano ham; 8 slices ripe tomato, cut ¼-inch thick; 4 thin slices Manchego cheese; 2.5 tbsp. Dijon mustard; 2 tbsp. extra-virgin olive oil

Made with serrano ham and manchego cheese, this recipe is inspired by the bocadillos served in cafes and tapas bars in Spain. Grill up these delicious bocadillos in as little as 30 minutes.

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1 Food Prep 10 mins
2 Grill Prep 10–20 mins
3 The Cook 10 mins

Cooking for people

Ingredients

8 slices sourdough bread, ½-inch thick
12 thin slices serrano ham
8 slices ripe tomato, cut ¼-inch thick
4 thin slices Manchego cheese
2.5 tbsp. Dijon mustard
2 tbsp. extra-virgin olive oil

1 Food Prep

Lay half of your bread slices down on a prep surface. Top each with 2 slices of ham, followed by 2 slices of tomato, 1 slice of cheese and the remaining ham. Spread mustard over the remaining bread slices and top the sandwiches, mustard side down.

2 Grill Prep

Fuel: We recommend Kingsford® Original Charcoal Briquets

Method: Two-Zone Method

Temp: 375°F (Medium Heat)

How to Gauge Grill Heat Without a Thermometer

Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:

• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds

Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.

When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.

3 The Cook

When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Brush the outside of your sandwiches with olive oil. Place your sandwiches onto the grill gently and top with a weight (a cast iron pan works well, or another heavy pan with a big rock or brick).
Cook your sandwiches for about 2 minutes, then flip and grill for 2–3 minutes more, taking care not to burn the bread. The cheese should be melted and the bread nicely toasted.
Remove your bocadillos from the grill, cut them in half and serve immediately. Enjoy!

For safe meat preparation, reference the USDA website.