Restaurants›Rincon Argentino›Jamon Y Queso Recipe

Jamon Y Queso Recipe

Inspired by Rincon Argentino

Time12m

Serves1

Ham & Cheese

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Ingredients

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Sandwich

2 slices sliced sandwich bread (white or sourdough)2 oz thinly sliced jamón serrano or deli ham1 1/2 oz sliced queso (Manchego, Swiss, or cheddar)1 tbs unsalted butter (room temperature) or mayonnaise1/2 tsp optional: Dijon mustard2 slices optional: sliced tomato1/4 cups optional: fresh arugula or baby greens

For griddling (if toasting)

1/2 tsp olive oil or additional butter

Method

Sandwich

Assemble

Spread about 1/2 tablespoon of butter (or mayonnaise) evenly on one side of each bread slice. If using Dijon mustard, spread the 1/2 teaspoon on the non-buttered side of one slice. Place one slice buttered-side down on a clean surface. Layer the jamón evenly across the bread so it covers most of the surface (about 2 oz). Top the ham with the 1.5 oz of sliced queso, arranging slices to cover the ham. Add optional tomato slices and arugula if using. Place the second slice of bread on top, buttered side up.

Griddling / Toasting (optional)

Heat pan

Warm a nonstick skillet or griddle over medium-low heat. Add 1/2 teaspoon olive oil or a small pat of butter and swirl to coat the surface.

Toast

Place the assembled sandwich in the skillet. Cook 2–3 minutes until the bottom is golden brown and the cheese begins to soften. Press gently with a spatula or place a heavy pan on top to help the sandwich compress and the cheese melt evenly.

Flip and finish

Carefully flip the sandwich and cook another 2–3 minutes until the second side is golden and the cheese is melted through. If the bread browns too quickly before the cheese melts, reduce heat to low and cover the pan briefly (30–60 seconds) to help melt the cheese without burning the bread.

Serve

Transfer the sandwich to a cutting board. Let rest 1 minute, then cut in half on the diagonal. Serve immediately.