Created by:

Kristy Darnell — Sherman Oaks, CA

Let your taste buds travel to the northeastern coasts of Spain with the Catalonia. Its Spanish flavor is brought to life with a savory romesco and picada garlic butter. Plus with Serrano ham and Wisconsin fontina, alpine-style and aged cheddar cheese, this sandwich may just become your new favorite.


Make romesco: Using blender at high speed, puree all sauce ingredients except parsley and Wisconsin alpine cheese. Blend until smooth. Place romesco in small bowl; fold in parsley and alpine-style cheese. Set aside.

Make picada garlic butter: Whisk all ingredients and set aside.

Assemble sandwiches: Preheat skillet over medium heat. Spread thin layer of picada garlic butter on 1 side of each bread slice. Place 1 1/2 slices each of fontina and aged cheddar on 4 bread slices, buttered-side-down. Top with rolled-up slices of Serrano ham, 3 slices on each bread slice. On unbuttered sides of 4 remaining bread slices, place 1 1/2 slices each of Wisconsin fontina and sharp cheddar cheeses. Top with 2 tablespoons romesco.

Heat large skillet. Working with 1 each of the ham- and romesco-topped bread slices at a time, place buttered-side-down in skillet. Grill until bread is golden and cheeses have melted. Arrange escarole over Serrano-topped slice. Flip romesco-topped bread slice onto ham slice. Repeat procedure to make 4 sandwiches.



For Romesco Sauce:

  • 1 1/3 cups sliced, blanched almonds, lightly toasted
  • 2/3 cups drained jarred roasted red peppers, thoroughly patted dry with paper towels
  • 7 tablespoons olive oil
  • 4 teaspoons sherry vinegar
  • 3 large cloves garlic
  • 1 teaspoon kosher salt
  • 4 teaspoons smoked paprika
  • 1/4 cup chopped parsley
  • 1 1/3 cups Wisconsin Alpine-style cheese, finely grated

For Picada Garlic Butter:

  • 4 tablespoons butter, softened
  • 1 tablespoon olive oil
  • 2 large cloves garlic, minced
  • 2 tablespoons sliced, blanched almonds, ground

For Assembly:

  • 8 slices crusty sourdough bread
  • 12 1-ounce slices Wisconsin Fontina cheese
  • 12 1-ounce slices Wisconsin Aged Cheddar cheese
  • 12 ounces thinly sliced Serrano ham or prosciutto
  • 4 leaves escarole, torn into small pieces
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