It’s been just over a month since I came back from a vacation in Spain, and I thought I was all jamon’d out. I thought wrong.
There’s not much to this sandwich but the cornucopia of Spanish flavors here would have you thinking otherwise. Creamy manchego cheese, salty jamon, and a touch of sweet membrillo paste transform a few simple ingredients into something spectacular. Try this and see: your grilled cheese game just got one-upped.
2/3 cup grated Manchego cheese
4 thick slices of country bread
4 very thin slices of serrano ham or prosciutto (about 2 ounces)
2 ounces membrillo (quince paste), thinly sliced
1 1/2 tablespoons butter
1. Spread half of the cheese evenly over two slices of the bread. Top with the serrano, membrillo, and the remaining cheese. Top with the other two bread slices.
2. Heat one tablespoon of the butter in a skillet over medium-low heat. When hot, add the sandwiches and cook slowly until deep golden on one side, about 5 minutes. Add the remaining 1/2 tablespoon butter and flip the sandwiches over. Continue to cook until the other side is also golden and the cheese is melted, about 4 minutes longer.
3. Let the sandwiches rest for a minute before slicing and serve immediately.