Spanish · Lunch
Spanish Manchego Cheese Sandwich
Toasted sandwich layering Manchego cheese with serrano ham, roasted piquillo peppers and quince paste between rustic bread, pressed in olive oil until the crust crisps and the cheese turns molten, finished with arugula and extra virgin olive oil.
$5
8 minsPrep
7 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
465Calories
19.8gProtein
25.6gFat
39.1gCarbs
12.8gSugar
3.2gFiber
1089mgSodium
67mgChol
10.7gSat Fat
315mgPotassium
395mgCalcium
2mgIron
0.6mcgVitamin B12
18mgVitamin C
low-cholesterol
mediterranean
hidden-gems
quick-lunch
vegetarian
Instructions
1
Prep
Lay bread slices on a board. Spread quince paste on one slice. Thinly slice the Manchego, serrano ham, and piquillo peppers.
2
Build
Layer Manchego, serrano ham, and piquillo peppers over quince paste. Top with arugula and close with second bread slice.
3
Sear
Brush sandwich outside with olive oil. Place in skillet over medium heat, pressing with spatula, 3–4 minutes per side until bread is deep golden and cheese melts.
4
Plate
Transfer to board, drizzle with extra virgin olive oil, cut diagonally, and serve immediately while cheese is soft.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4.4 oz124g Manchego cheese
- 4 slices4 slices rustic bread (ciabatta or country loaf)
- 1.4 oz40g quince paste (membrillo)
- 1.4 oz40g serrano ham
- 44 roasted piquillo peppers (about 1 oz/30g)
- 2 tsp2 tsp olive oil, for pressing
- a small handful of arugula
- 1 tsp1 tsp extra virgin olive oil, for finishing
