8 spanish grilled cheese sandwiches Recipes

buttered toast, sliced stuffed green olive , to taste, garlic powder , to taste, cheddar cheese

butter, room temperature, bread, manchego cheese, thinly sliced, jamon serrano (or prosciutto), medjool dates, pitted and chopped

butter, at room temperature, pimentos, de la vera (spanish paprika), sandwich-size italian bread, serrano ham (about 3 oz) or 8 prosciutto (about 3 oz), young mahon cheese, coarsely grated (you also can use fontina or american muenster), manchego cheese, coarsely grated, fresh piquillo chilies, stems removed , slit lengthwise and opened like a book (can sub canned)

butter, room temperature, firm white bread, manchego cheese, thinly sliced, sliced jamon serrano or 4 oz prosciutto, medjool dates, pitted, chopped

thick) slices brioche , recipe follows or other egg bread, or pain de mie (about 4 inches square), sliced boiled ham, swiss cheese, unsalted butter, eggs, mornay sauce, warmed , recipe follows, brioche, very warm water (110 degrees to 115 degrees f), active dry yeast (not quick-rising), cake flour, all-purpose flour, sugar, fine sea salt, eggs, at room temperature, unsalted butter, cut into 1-inch cubes, at room temperature , plus butter for the pans, mornay sauce, unsalted butter, diced (1/4-inch) spanish onion, kosher salt, all-purpose flour, milk, heavy cream , or as needed, bay leaf, black peppercorns, freshly grated nutmeg, freshly ground white pepper, grated comte or emmentaler cheese

mayonnaise, ketchup, sweet pickle relish, bread (about 2 loaves),such as potato, sun-dried tomato, olive or rye, heart romaine lettuce, leaves separated, grilled mushrooms and eggplant; marinated tomatoes, zucchini and radishes; pickled onions (recipes below), dill havarti cheese, sliced, spanish olives , for serving