Spanish Tapas Manchego, Membrillo and Chorizo Toasties

Total Time
Prep 2 mins
Cook 5 mins

This is SUCH a great recipe! I found it in a supermarket recipe leaflet, and I have made these tasty little toasted sandwiches regularly since then. They are GREAT for Tapas style appetisers or, serve them for a light lunch or snack. Try to use a high quality chorizo that contains real Spanish smoked paprika. If you cannot source "Membrillo", a Spanish quince paste, then you could use a high fruit content jam or preserve. Serve these as appetisers with glasses of chilled Fino sherry. Alternatively, these can be served for a light lunch or a snack.

Ingredients Nutrition


  1. Spread 4 slices of bread with the Membrillo, quince paste.
  2. Add the slices of Manchego cheese and Chorizo.
  3. Top with the remaining 4 slices of bread to make a sandwich.
  4. Brush the melted butter over the all sides of the sandwiches and then season with salt and pepper.
  5. Heat up a non-stick frying pan/skillet.
  6. Fry the sandwiches on both sides, until the bread is golden brown and the cheese has melted.
  7. Trim the crusts if you wish - I don't bother!
  8. Cut each sandwich in to 3 lengths or 6 squares and serve them hot.
  9. Wonderful with roasted almonds and chilled Fino Sherry.


Most Helpful

This makes an attractive and enticing appetizer! Alas, I did not find high-quality chorizo, nor did I find quince paste, so I used the local grocer's chorizo (I didn't even know it had skin but it did! lol) and homemade blueberry preserves. I used a baguette, too. I did find a high-quality manchego cheese which added some delight to this! Thanks, French Tart! Made for TYM tag game.

mersaydees August 30, 2009

I tried this and it was good but large. I tried open quarters of bread instead. Butter one side and smear membrillo on the other side. Chop the chorizo into small chunks. I fried them a bit to remove some fat and to brown the edges for extra flavor. Lastly, top with cheese. Bake in a medium oven for approx 5 mins or until the cheese is a bit brown.

Chef @Oz July 28, 2008

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