Grilled Manchego & Serrano Sandwich with Fig, Port & Caramelized Onion Spread

Method

1. Make the fig spread: In a small saucepan, heat the olive oil over medium-high heat. Add the sliced red onion and sauté until it just starts to brown.
2. Reduce the heat to medium-low. Add the salt, cayenne, and rosemary. Cook, stirring often, for about 10 minutes, until the onion is soft and caramelized.
3. Add the halved dried figs, port, and water. Bring to a simmer and cook uncovered for 5 minutes. Then cover and simmer for another 5 minutes. Remove from heat and let rest for 10 minutes.
4. Transfer the mixture to a food processor and pulse until you get a chunky spread. You will have more than needed for one sandwich; store the rest for cheese platters or toast.
5. Assemble the sandwich: Brush one side of each ciabatta slice with olive oil. Flip the slices over and spread the other side with the fig spread.
6. Divide the grated Manchego cheese evenly over the fig spread on each slice. Place the jamon serrano slices on one slice, then close the sandwich with the other slice.
7. Heat a skillet over medium-low heat. Grill the sandwich until the bread is golden and crusty and the cheese has melted, turning once.