This is a simple sandwich, but the combination of classic Spanish ingredients is nothing short of stellar. Try serving with cornichons, pickled carrots, or a brightly dressed green salad to counterbalance the sandwich’s richness. To make it vegetarian, just omit the serrano ham—it will still be delicious.

　　

Ingredients

MAKES 2

　　2/3 cup (about 2 ounces) grated Manchego or other semifirm Spanish sheep’s milk cheese

　　Four 1/2-inch slices from a rustic artisan loaf of bread

　　4 very thin slices serrano ham or prosciutto (about 1 1/2 ounces)

　　2 ounces membrillo, thinly sliced (see Note)

　　1 1/2 tablespoons unsalted butter

　　

Step 1

Spread half of the cheese evenly over two slices of the bread. Top with the serrano, the membrillo, and the remaining cheese. Top with the other two bread slices.

　　

Step 2

Heat 1 tablespoon of the butter in a medium skillet over medium-low heat. When hot, add the sandwiches and cook slowly until deep golden on one side, 4 to 5 minutes. Then add the remaining 1/2 tablespoon butter, flip the sandwiches over, and scoot them around the pan to pick up more of the butter. Continue to cook until the other side is also golden and the cheese is melted, 2 to 3 minutes longer.

　　

Step 3

Let the sandwiches rest for about 30 seconds before slicing (it gives the sandwich a chance to firm up so it doesn’t slide apart when you cut it). Then serve right away.

　　

Note

Step 4

Membrillo is a jamlike paste made from quince fruit, traditionally served alongside Manchego cheese. As such, it’s often found in the cheese section of grocery stores. If you can’t find membrillo, use a very thin layer of fig or apricot jam.

　　Bi-Rite Market's Eat Good Food