Bocadillo from the Island of Ibiza

• 4 large French rolls or 4 large Italian rolls, preferably sourdough
• 6 -8 garlic cloves, halved
• 4 -6 tablespoons extra virgin olive oil
• 1 tablespoon tomato paste
• 2 -3 large tomatoes, thinly sliced
• dried oregano (preferably Spanish, Greek, or Sicilian)
• 8 slices jamon serrano (Spanish dry-cured ham or prosciutto)
• 10 ounces manchego cheese
• mixed mediterranean olive

1. Preheat the broiler.
2. Cut open the rolls and lightly toast on each side under the broiler.
3. Rub the garlic on the cut side of each piece of bread.
4. Drizzle the garlic-rubbed bread with olive oil and brush the outsides with a bit more oil.
5. Spread lightly with the tomato paste; then layer the sliced tomatoes, pressing in the tomato paste and tomatoes so that the juices are absorbed into the bread.
6. Sprinkle with crumbled oregano, then layer with the ham and cheese.
7. Close up sandwich and press together well, then brush lightly with olive oil.
8. Heat a heavy nonstick skillet over medium-high heat.
9. Add sandwiches to pan; weight sandwiches down; decrease heat to medium-low and cook until lightly crisped on the outside and the cheese begins to melt.
10. Turn over and brown on the second side.
11. Cut in halves, and serve immediately, with a handful of mixed olives.

french rolls, garlic, extra virgin olive oil, tomato paste, tomatoes, oregano, jamon serrano, manchego cheese, mixed mediterranean olive

Taken from www.food.com/recipe/bocadillo-from-the-island-of-ibiza-240795 (may not work)