Bocadillo (Spanish Ham And Cheese Sandwiches)

• 4 large soft Italian rolls
• 3 -4 garlic cloves
• 2 tablespoons olive oil
• 2 large ripe tomatoes, thinly sliced
• 1 teaspoon dried oregano
• 8 slices ham or 8 slices prosciutto
• 8 ounces monterey jack cheese, thinly sliced

1. Cut rolls open and toast lightly under broiler or in toaster oven. Smash garlic cloves with side of a knife, place in a small bowl and toss with olive oil to flavor.
2. Lightly brush insides and ousides of rolls with garlic oil. Place 4 bottom halves in a large, heavy non-stick skillet. Place sliced tomatoes on bread, sprinkle with oregano, then layer with meat and cheese. Top with upper halves. CLose and press together well. Heat skillet over med-high heat. Lower heat and cook about 6 minutes per side, until outside is lightly crisped and cheese is melted. For crisper, thinner sandwiches, flatten with another skillet or a wide-bottomed saucepan as they cook, or use a panini press.
3. Cut sandwiches in half and serve immediately.

italian rolls, garlic, olive oil, tomatoes, oregano, ham, cheese

Taken from www.food.com/recipe/bocadillo-spanish-ham-and-cheese-sandwiches-115971 (may not work)