Categories: Meals

Ingredients

• 1 lb. tomatoes, roughly chopped
• 1/2 English cucumber, roughly chopped
• 1/2 large or 1 small red bell pepper, roughly chopped
• 1 garlic clove, smashed
• 3 tbsp. olive oil
• 1 tbsp. sherry vinegar
• Kosher salt and black pepper
• 2 cups shredded Monterey Jack cheese
• 8 slices sourdough sandwich bread
• 3 oz. thinly sliced serrano ham
• 4 tbsp. unsalted butter

Directions

1. Combine the tomatoes, cucumber, bell pepper, garlic, olive oil, vinegar, 3/4 tsp salt and black pepper in a blender. Puree on high until creamy, 1-2 minutes. Refrigerate until ready to serve.

2. Divide half the cheese among 4 bread slices. Evenly top with the ham and remaining cheese and bread slices. Melt 1 tbsp. butter in a large nonstick skillet over medium heat. Add 2 of the sandwiches and cook, pressing with a heavy skillet, until golden brown on the bottom, 3-4 minutes. Flip the sandwiches, adding another 1 tbsp. butter to the pan. Cook, pressing with the skillet, until browned on the other side and the cheese is melted, about 3 minutes. Remove to a plate and sprinkle with salt. Wipe out the skillet and repeat with the remaining 2 tbsp. butter and sandwiches.

3. Season the gazpacho with salt and pepper. Divide among small bowls. Serve with the sandwiches.

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