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Lunch / Dinner

Manchego Grilled Cheese

Everyone knows tomato soup is best paired with grilled cheese. This bumped-up soup deserves an extraordinary sidekick, so say adios to the usual American version. Instead, grill Spanish specialties Manchego cheese and Serrano ham between baguette pieces. Manchego is a Spanish sheep’s milk cheese, and Serrano is a dry-cured Spanish ham. If you can’t find it, use thinly sliced prosciutto, not deli ham.


8 servings

Total Time

20 minutes

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Test Kitchen Tips

Look for a wedge of Manchego with the word curado on the label, an indication that it’s only aged 3–4 months. It will melt better than Manchego that’s aged longer.

If the sandwich is too large to fit in your skillet, cut it in half and cook halves separately.


Trim baguette ends and slice off top and bottom so both sides are flat, then halve horizontally. Spread 1 Tbsp. butter on one side of each baguette piece.

Layer 2 oz. cheese on the unbuttered side of one baguette half. Top cheese with ham, remaining cheese, and the other baguette half, buttered side up.

Preheat a griddle or large nonstick skillet over medium. Place the sandwich on the griddle, pressing it lightly with a spatula.

Cook sandwich until golden on one side, about 3 minutes. Flip and grill until bread is toasted and cheese melts. To serve, slice sandwich into eight equal pieces.

Nutritional Facts

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