I’ve never met a ham and cheese sandwich I didn’t like, and this Spanish-inspired version is exceptional. It features the classic pairing of Manchego and membrillo (quince paste). Manchego is available at various stages of aging; I prefer a semiaged cheese here, but any will do.
Spread 1 side of each bread slice with a little of the butter. Place
In a large frying pan or griddle over medium-high heat, add the sandwiches, buttered side down, and then spread the tops with the remaining butter. Cook until the undersides are golden brown, 4–5 minutes. Using a spatula, turn the sandwiches, then press down for 20–30 seconds. Cook until golden brown on the second side, about 4 minutes longer.
Transfer to individual plates or a platter. Cut into halves or quarters and serve at once.
© 2013 All rights reserved. Published by Weldon Owen.