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1
Prepare a grill for direct and indirect grilling over medium heat.
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2
Heat the plancha, or a cast-iron griddle, over the direct heat.
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3
Spread the mayonnaise on the bottom of the rolls.
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4
Top with half the Manchego and ham.
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5
Then, top with the Spanish Spice Rubbed Pork Butt and arugula.
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6
Top with the remaining half the Manchego and ham.
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7
Spread the mustard on the top half of the rolls.
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8
Place the tops on the sandwich and brush with the Piquillo Pepper Butter.
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9
Place the sandwiches butter-side down on the griddle.
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10
Place the bricks on top of the sandwiches and cook until the bread is crisp and golden brown, about 5 minutes.
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11
Watch carefully: if the bread browns too quickly, move the plancha to indirect heat and cover the grill to melt the Manchego.
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12
Flip the sandwiches over and place the bricks back on top.
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13
Continue cooking until the bottom of the sandwiches are crisp and the Manchego is melted, about 3 minutes.
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14
Blend the butter, piquillo peppers, garlic, thyme, paprika, salt and pepper in a food processor until smooth.
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15
Scrape the butter into a bowl, cover and refrigerate for at least 1 hour and up to 24 hours before using.
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16
Soften the butter slightly before using.
