- 3 tablespoons butter, room temperature
- 4 slices firm bread
- 6 ounces of 6 month aged Manchego cheese, thinly sliced
- 4 ounces thinly sliced Jamón Serrano or prosciutto
- 2 teaspoons fig jam
Spread butter on bread slices, dividing equally. Place 2 bread slices, buttered side down and top bread slices with half of sliced cheese (1 1/2 ounces each). Spread fig jam over thinly over cheese and arrange sliced Jamon on top. Top with remaining cheese, then remaining 2 bread slices, buttered side up. Refrigerate 30 minutes.
Heat panini press and cook sandwiches according to manufacturer's instructions.
(Alternatively, heat heavy large skillet over medium-high heat. Reduce heat to medium-low. Place sandwiches in skillet. Place another large skillet atop sandwiches; place weight, such as large can of tomatoes, atop skillet. Cook sandwiches until golden brown and cheese melts, about 4 minutes per side.)