Ingredients

4 sandwiches

　　1/4 cup pure olive oil

　　8 thin slices Serrano ham

　　1/4 cup red wine vinegar

　　Large pinch of saffron threads

　　1 cup mayonnaise

　　1 tablespoon honey

　　2 cloves garlic, mashed to a paste

　　Kosher salt and freshly ground black pepper

　　1/2 cup finely diced celery

　　1/4 cup finely diced red onion

　　1 1/2 pounds fresh cooked lobster meat, chopped

　　1 tablespoon finely chopped fresh tarragon leaves

　　8 slices brioche, preferably chipotle brioche, lightly toasted

　　2 bunches fresh watercress

　　

Step 1

Heat the oil in a large sauté pan over high heat until it begins to shimmer. Carefully add 4 slices of the ham and cook until crispy on both sides, about 40 seconds per side. Remove to a plate lined with paper towels. Repeat with the remaining ham.

　　

Step 2

Bring the vinegar to a boil in a small saucepan, add the saffron, remove from the heat, and let steep for 10 minutes. Strain, and let cool.

　　

Step 3

Whisk the mayonnaise, honey, vinegar, and garlic together in a large bowl, and season with salt and pepper. Add the celery, onion, and lobster meat, and gently fold to combine. Add the tarragon, and season with salt and pepper.

　　

Step 4

Top 4 slices of the bread with the lobster salad, crispy Serrano ham, and watercress. Top the sandwiches with the remaining slices of bread.

　　Bobby Flay's Throwdown!