I call this a shepherd sandwich because all the cheeses in the recipe are made from sheep’s milk and come from different countries. I decided to use the different cheeses because some sheep’s milk cheeses are nutty and others are buttery, while others are tangy—many are all of the above. Don’t worry if you can’t find all the cheeses. The sandwich is just as good with only one or two.

Shepherd Sandwich with Ham and Tomato

Category

Category name

Serves

4

This nod to the shepherd’s simple fare pairs seamlessly with a beautifully balanced Oregon Chardonnay from Gran Moraine.

Ingredients

  • 2 ounces aged pecorino, such as Pecorino Romano, very finely grated
  • 3 tablespoons salted butter, at room temperature
  • 8 sandwich-size slices hearty Italian or French bread, such as pain au levain
  • 4 ounces Manchego (not extra-aged), coarsely grated
  • 4 ounces Pyrenees-style sheep’s milk cheese, such as P’tit Basque, Ossau-Iraty, or Vermont Shepherd, coarsely grated
  • 4 (1-ounce) slices ham
  • 8 center-cut tomato slices, ¼-inch thick, from 1 large or 2 medium tomatoes
  • Salt

Method

  1. In a small bowl, mash the pecorino and butter together until thoroughly mixed.
  2. Spread the pecorino butter on one side of each of the bread slices. Place 4 slices of bread, buttered side down, on your work surface. Distribute half the Manchego and half the other sheep’s milk cheese over the bread. Lay a piece of ham over the cheeses, followed by the tomatoes. Lightly salt the tomatoes and distribute the rest of the cheese over them. You may need to use your hands to compress the cheese. Top with remaining bread slices, buttered side up.
  3. For stovetop method: Heat a large nonstick skillet over medium heat. When hot, place the sandwiches in the pan, cover, and cook until golden brown, 3 to 4 minutes, (watch carefully as the cheese in the butter can burn easily). Turn the sandwiches, pressing each one firmly with a spatula to flatten slightly. Cover and cook again until the undersides are golden brown, another 3 to 4 minutes. Turn the sandwiches once more, press firmly with the spatula again, cook for 1 minute and remove from the pan. Let cool 2 to 3 minutes. Cut in half and serve.
  4. For sandwich maker method: Preheat the sandwich maker. Follow directions for assembly above. Cook according to manufacturer’s instructions.