Hot sandwiches with cheese and Spanish ham with gazpacho

Ingredients:

• 0.5 kg tomatoes, coarsely chopped
• Half a cucumber, coarsely chopped
• 1/2 large or 1 small red bell pepper, coarsely chopped
• 1 clove garlic, crushed
• 3 tbsp. l. olive oil
• 1 tbsp sherry vinegar
• 2 cups grated Monterey Jack cheese (about 200 g)
• 8 slices sourdough bread for sandwiches
• 100 thinly sliced ​​serrano ham
• 60 g butter

Preparation:

1. Combine the tomatoes, cucumber, bell pepper, garlic, olive oil, vinegar, 3/4 teaspoon salt, and a pinch of ground black pepper in a blender. Blend on high speed until smooth, 1-2 minutes. Refrigerate until ready to serve.
2. Make sandwiches under pressureToast: Divide half the cheese evenly among 4 slices of bread. Top with the ham and remaining cheese evenly and top with more bread. Melt 1 tablespoon (15 g) butter in a large skillet over medium heat. Add 2 sandwiches and cook, pressing down with a heavy skillet, until golden brown on the bottom, 3 to 4 minutes. Flip the sandwiches, adding another 1 tablespoon (15 g) butter. Cook, pressing down with the skillet, until the bread is golden brown on the other side and the cheese is melted, about 3 minutes. Remove to a plate and season with a little salt. Wipe out the skillet and repeat with the remaining 2 tablespoons butter and the sandwiches.
3. Season the gazpacho with salt and pepper to taste. Ladle into small bowls. Serve with sandwiches.