Sandwich of Dried Pork Loin Manchego Cheese and Quince Preserve Spanish Recipe

Sandwich Of Dried Pork Loin Manchego Cheese And Quince Preserve Spanish Recipe

Ingredients

• 8 slices rustic bread
• spanish extra-virgin olive oil
• 1 block membrillo (quince preserve), about 12 ounces, cut into ¼-inch slices
• ½ pound thinly sliced lomo embuchado (dried cured pork loin)
• ½ pound thinly sliced manchego (Spanish sheep’s-milk cheese)

Method

1. Toast or grill the slices of bread and drizzle each slice with olive oil
2. Top 4 slices of the bread with the sliced membrillo, followed by slices of pork loin, then slices of the Manchego
3. Drizzle the Manchego with more olive oil and top each sandwich with a second slice of grilled bread

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