Tomatador Bocadillo de Jamón with Brown Butter Parmesan Crust

Name: Tomatador Bocadillo de Jamón with Brown Butter Parmesan Crust
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4
Cuisine: Mediterranean/European
Ingredients: 1 head garlic; 2 large ripe tomatoes (about 12 oz), halved crosswise; 1 Tbsp Spiceology Tomatador Mediterranean Seasoning; 1 Tbsp olive oil, plus more for drizzling; ¼ tsp kosher salt, or to taste; 4 Tbsp butter, softened; 2 Tbsp Spiceology Brown Butter Parmesan Seasoning; 1 baguette, cut into 4 sections and split (or 4 crusty rolls); 8 oz jamón serrano or prosciutto, thinly sliced; 4 oz Manchego, shaved; 2 cups arugula (optional)

Chef Cynthia

Servings

4

Prep Time

15 minutes

Cook Time

1 hours

Cuisine

Mediterranean/European

Ingredients

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1 head garlic
2 large ripe tomatoes (about 12 oz), halved crosswise
1 Tbsp Spiceology Tomatador Mediterranean Seasoning
1 Tbsp olive oil, plus more for drizzling
¼ tsp kosher salt, or to taste

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4 Tbsp butter, softened
2 Tbsp Spiceology Brown Butter Parmesan Seasoning

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1 baguette, cut into 4 sections and split (or 4 crusty rolls)
8 oz jamón serrano or prosciutto, thinly sliced
4 oz Manchego, shaved
2 cups arugula (optional)

Directions

Heat the oven to 400°F. Slice the top off the head of garlic to expose the cloves, drizzle with olive oil, wrap in foil, and roast for 40–45 minutes, until the cloves are soft and deep golden. Cool until you can handle it, then squeeze the cloves out and mash to a smooth paste — you want about 2 Tbsp.
Grate the cut side of each tomato half on the large holes of a box grater, straight into a bowl. Stop while you still have a piece of skin to hold on to, and discard the skins. If the pulp looks loose, let it drain in a sieve for a few minutes.
Stir the roasted garlic paste, Spiceology Tomatador Mediterranean Seasoning, 1 Tbsp olive oil, and the salt into the grated tomato. Taste before you commit to the salt — the blend, the jamón, and the Manchego all bring their own.
Mash the softened butter together with the Spiceology Brown Butter Parmesan Seasoning until evenly combined. Set aside.
Spread the tomato mixture generously over the cut side of every piece of bread. Shingle the shaved Manchego directly onto both cut faces, layer the jamón in the middle, and close each sandwich. Cheese against the bread is what gets it to soften.
Spread the compound butter over the outside of each sandwich, top and bottom.
Griddle butter-side down over medium heat, 3–4 minutes per side, pressing with a second heavy pan or a foil-wrapped brick, until the bread is deep golden and crisp and the Manchego has softened at the edges. Work in batches so the pan stays hot.
8. Open each sandwich, tuck in the arugula if using, and close it back up. Slice on the bias, finish with a drizzle of olive oil, and serve warm.