Grilled Manchego and Serrano Ham Sandwich with Membrillo

• 2/3 cup (about 2 ounces) grated Manchego or other semifirm Spanish sheeps 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

1. Spread half of the cheese evenly over two slices of the bread.
2. Top with the serrano, the membrillo, and the remaining cheese.
3. Top with the other two bread slices.
4. Heat 1 tablespoon of the butter in a medium skillet over medium-low heat.
5. When hot, add the sandwiches and cook slowly until deep golden on one side, 4 to 5 minutes.
6. 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.
7. Continue to cook until the other side is also golden and the cheese is melted, 2 to 3 minutes longer.
8. Let the sandwiches rest for about 30 seconds before slicing (it gives the sandwich a chance to firm up so it doesnt slide apart when you cut it).
9. Then serve right away.
10. Membrillo is a jamlike paste made from quince fruit, traditionally served alongside Manchego cheese.
11. As such, its often found in the cheese section of grocery stores.
12. If you cant find membrillo, use a very thin layer of fig or apricot jam.

manchego, bread, serrano ham, membrillo, unsalted butter

Taken from www.epicurious.com/recipes/food/views/grilled-manchego-and-serrano-ham-sandwich-with-membrillo-388286 (may not work)