Lomo and Brown Sugar Ham Bocadillos

Lomo (Cured pork loin) Bocadillo

4 Sourdough sandwich rolls
8 oz Lomo, cured pork loin seasoned with paprika (thinly sliced)
6 oz Iberico Curado, blend of cow, goat, and sheep’s milk cheese (thinly sliced)
4 oz Quince paste
4 Tbsp Unsalted, butter, softened

1) Slice the rolls in half horizontally for sandwiches.

2) Using half of the Lomo slices; divide them between all of the bottom halves of the rolls, being sure to cover completely. Top with the cheese slices. Then, cover with the remaining Lomo slices.

2) Spread the Quince paste on the underside of the tops of the rolls and put it on top of the lomo.

3) Brush the outside (top and bottom) with butter.

Brown Sugar Cured Ham Bocadillo

8 ½-inch-thick slices of Sourdough French bread
12 oz Brown sugar smoked ham (thinly sliced)
6 oz Puigpedos Catalunya, raw cow’s milk cheese (thinly sliced)
Course grain Dijon mustard – as much as you want
4 Tbsp Unsalted, butter, softened

1) Top 4 slices of the bread with half of the ham, being sure to cover completely. Top with the cheese slices. Then, cover with the remaining ham slices.

2) Spread the mustard evenly across one side of the remaining 4 bread slices and put it on top of the ham.

3) Brush the outside (top and bottom) with butter.

Cooking Instructions

1) Preheat your Panini grill press or stovetop griddle pan over medium-high heat.

2) Working in batches to not overcrowd the pan, put the sandwiches on the heated surface, close the Panini grill, and push down firmly. (If using a stovetop griddle try to find something to weigh the sandwiches down. And, remember you will have to flip to get both sides good and brown.) Cook until both sides are toasted and golden brown and the cheese has melted, 4-5 minutes.

3) Remove from the grill, let rest for one minute, cut in half, and serve.

Prep time: 5 minutes
Cook time: 4-5 minutes
Serves 4 per recipe