Marcona Almond Crusted Jamón and Manchego Sandwich with Fig Jam

Winner of the 2007 Professional Third Prize

Submitted by Adam Hegsted of Brix Restaurant
Coeur d'Alene, Idaho

Makes 1 to 2 servings

Ingredients

1 ounce dried figs (stemmed and minced)
1/4 cup sherry wine vinegar from Spain
2 tablespoons sugar
2 tablespoons butter
2 tablespoons toasted and crushed marcona almonds
4 tablespoons shredded Manchego cheese from Spain
2 slices bread (egg bread, sourdough, or peasant)
2 tablespoons olive oil from Spain
1/2 teaspoon salt
pinch sugar
2 1/2 ounces thin sliced jamón serrano

Jam

Put figs, vinegar and sugar into a small sauce pan.  Bring to simmer on medium heat.

Let liquid reduce until almost gone and mixture is sticky.

Puree in a small food processor or blender, adding a teaspoon or two of water if mixture is too thick.

Preparation

Mix butter, almonds, and 1 tablespoon of the shredded Manchego.

Spread butter onto bread.

Sprinkle un-buttered side with remaining shredded Manchego then top with jamón. Top with second bread slice, so buttered sides are facing out.

Heat pan or griddle to medium heat. 

Add olive oil to heated pan.

Place sandwich onto oiled pan. Let cook until golden, about 4 minutes a side.

Cut sandwich in half, stack on top of each other. Serve fig jam in a small crock on the side.