Ingredients
2ozSpanish green olives
1clovesmall garlic
1tbspflat-leaf parsley,minced
1tspfresh lemon juice
pinchred pepper,crushed
1½tspextra-virgin olive oil
8slicespeasant bread,(from a 1 pound loaf) ½ inch-thick
6ozyoung Mahón,or other young cheese, sliced
3ozlomo ham,thinly sliced, or thinly sliced Serrano ham trimmed of all fat
Preparation
In a bowl, combine the olives with garlic, parsley, lemon juice, crushed red pepper, and 1½ teaspoons of olive oil.
Preheat a grill pan or panini press.
Arrange the bread slices on a work surface and brush 1 side of each slice with olive oil.
Turn the oiled sides of the bread, face down.
Spread the olive tapenade on 4 slices of the bread.
Top with the sliced Mahón cheese and lomo ham, and close the sandwiches with the remaining slices of bread.
Grill the sandwiches over moderate heat, turning once, for 5 to 6 minutes until the bread is lightly toasted and the cheese is melted.
Transfer the ham-and-cheese sandwiches to a cutting board, halve, and serve at once.
