Serrano Ham Grilled Cheese Recipe

Prep bread and cheese

Bring butter to room temperature if needed. Spread softened butter evenly on the outside face of both sourdough slices (the sides that will contact the skillet). Lightly brush or drizzle the inside-facing surface of one slice with 1 tsp olive oil; this helps prevent sogginess from the ham. If using, spread 1 tsp Dijon mustard on the inside-facing surface of the other slice.

Assemble layers

On the inside (unbuttered) side of one slice, layer the cheeses: start with the Fontina (to promote melt), then add the Manchego, arranging slices to cover most of the bread. Top the cheese with the Serrano ham, slightly overlapping slices. Close the sandwich with the second slice, buttered side out.

Preheat a large nonstick or cast-iron skillet over medium-low to medium heat for 2–3 minutes. The lower temperature ensures the cheese melts before the bread over-browns.

Place the sandwich in the dry skillet (no additional butter). Cook for 3–4 minutes on the first side until golden brown and crisp. Press gently with a spatula to ensure even contact. If the bread is browning too quickly before the cheese melts, lower the heat and cover the skillet with a lid for 1–2 minutes to trap heat and accelerate melting.

Carefully flip the sandwich and cook the second side for another 3–4 minutes until evenly golden and the cheese is fully melted (cheese should be visibly gooey at the edges). Total cooking time will be about 6–8 minutes depending on stovetop heat.

Remove the sandwich to a cutting board and let rest 1 minute to settle the cheese.

While the sandwich rests, toss the arugula with 1/2 tsp lemon juice, flaky sea salt (1/4 tsp), and a light pinch of cracked black pepper to taste.

Slice the sandwich diagonally. Place the warm Serrano Ham Grilled Cheese on a plate and top or serve alongside the dressed arugula. If desired, tuck a few extra slices of Serrano ham on the side.

Serve immediately while cheese is molten. Enjoy.