Grilled Cheddar and Serrano Ham Sandwiches

Cooking Instructions

Combine 2 Tablespoons butter with mustard in a small bowl. Spread bread slices lightly with mustard butter and top with sliced ham and cheese. Close sandwiches and spread lightly with remaining 2 Tablespoons butter. Fry on a preheated griddle or large frying pan over medium heat, turning once, until sandwiches are golden brown and cheese is melted. Cut each sandwich in half and serve immediately.

Adapted by StarChefs.

Healthy Hint:

Spread inside of sandwiches with mustard only; replace aged Cheddar with a reduced-fat cheese of your choice.

Kid Friendly:

Omit mustard.

Round Out the Meal:

With Roasted Tomato Soup (recipe follows) and a fresh green salad.

Roasted Tomato Soup 2 (28-ounce) cans whole tomatoes with their juice, or Roasted Tomatoes* Salt and freshly ground black pepper 1 Tablespoon olive oil 1 Spanish onion, peeled and diced 4 cloves garlic, peeled and chopped 1 (12-ounce) bottle of mild, light beer, such as lager or ale 2 cups heavy cream Heat olive oil in a soup pot over medium heat. Add onion and garlic and sauté until softened. Add tomatoes and beer and simmer for 10 to 15 minutes, stirring occasionally to break up tomatoes . Stir in cream and simmer for 5 minutes.

Pass soup through a food mill to remove seeds and skins. For a finer texture, puree in a blender and them pass through a sieve. Return soup to cleaned soup pot, bring to a simmer and season with salt and pepper to taste. Serve immediately.

*Chef Armstrong prepares this soup with fresh roasted tomatoes, when in season: Preheat oven to 400°F. Cut 5 pounds plum tomatoes in quarters and place in a roasting pan. Season with salt and pepper and drizzle with olive oil. Roast for 30 minutes. Yields about 7 cups. Proceed with recipe as directed.

Yield: 4 generous servings