1/3 lb. thinly slices serrano ham

1/3-1/2 lb. manchego, thinly sliced with sharp knife or cheese plane

1 C. hot pickled vegetable salad of cauliflower, carrots, celery and hot peppers (giardiniera) drained,

1/2 C. sweet pickled red pepper relish or sweet pickle relish

2 C. mixed good quality olives

2 T. fresh thyme leaves, finely chopped

1 T. lemon zest

1 tsp. cumin seeds

1 tsp. red pepper flakes

Extra virgin olive oil (EVOO), for drizzling

 

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 EVOO and seal the pouch. Place pouch on grill and cook a few minutes on each side to heat the olives, herb and spices. Pre-heat 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 2-3 minutes on each side. Cut sammies in half and serve with “Hot” Olives alongside.

 

 

Yield:

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