This award-winning ham and cheese sandwich draws its inspiration from the bright sunny flavors of Spain! Thanks to Montana homemaker, Edwina Gadsby, for her 2008 grand-prize winner of the Mezzetta® Make That Sandwich Contest.


Makes 4 servings 1x 2x 4x
  • Smoky Paprika Roasted Pepper and Tomato Spread
  • 1 tablespoon sherry vinegar
  • 1 teaspoon smoked paprika
  • 3 tablespoons extra virgin olive oil divided
  • 2 garlic cloves
  • 1 cup Roasted Red Bell Pepper Strips
  • 1 cup Sun-Ripened Dried Tomatoes Sulfite Free
  • 3 tablespoons chopped cilantro
  • Grilled Cheese
  • 8 slice peasant bread or other artisan bread
  • 3 cups shredded Manchego cheese
  • 4 ounces thinly sliced Serrano ham or prosciutto


  1. In the bowl of a food processor, add the vinegar, paprika, 1 tablespoon of extra virgin olive oil, and grated garlic. Add the Mezzetta® Roasted Red Pepper Strips, Mezzetta® Sun- Ripened Dried Tomatoes and cilantro and pulse until a paste is formed. Set aside.
  2. Sprinkle 4 slices of bread with half the cheese. Top with the smoky paprika and roasted pepper topping and serrano ham. Apply the remaining cheese as another layer. Top with a second piece of bread and press together.
  3. Brush sandwiches with the remaining extra virgin olive oil and sear in a medium skillet over medium-high heat until golden brown on both sides and cheese has melted, about 3-4 minutes per side. Serve immediately.
  4. Enjoy!