Sandwich of Cured Pork Loin, Manchego Cheese and Quince Preserve

The finest membrillo, like the Santa Teresa brand in Spain, is often found in blocks and easy to slice. You can also use membrillo that comes in a small tub; instead of slicing it, spread it on each piece of bread. If you cannot find cured pork loin, use Serrano ham.

Servings: 4

Ingredients:

8 slices rustic bread

Spanish extra virgin olive oil

1 block membrillo (quince preserve), about 12 ounces, cut into 1/4-inch slices

1/2 pound thinly sliced lomo embuchado (dried cured pork loin)

1/2 pound thinly sliced Manchego (Spanish sheep's milk cheese)

Preparation:

- Toast or grill the slices of bread and drizzle each slice with olive oil.

- Top 4 slices of the bread with the sliced membrillo, followed by slices of pork loin, then slices of the Manchego.

- Drizzle the Manchego with more olive oil and top each sandwich with a second slice of grilled bread.

From 'MADE IN SPAIN' - Spanish Dishes for the American Kitchen' by José Andrés with Richard Wolffe