This recipe for Manchego Cheese and Pork Sandwiches can be served for lunch, or cut into triangles and served as appetizers.
For more Spanish flavor, you can also add a light layer of quince paste to the sandwich. You can also experiment with different types of Spanish Cheeses, like Mahon, Zamarano and Campo de Montalban.
Recipe for Manchego Cheese and Pork Sandwich makes 8 sandwiches
Ingredients:
- 1 1/4 lb pork tenderloin
- 16 slices of Brioche bread
- 1/2 -3/4 lb. Manchego cheese
- 16 Cornichons (pickles)
Preparation:
Season raw pork with salt and pepper. Grill over medium heat until just slightly pink, about 20-30 minutes.
Let meat sit for ten minutes, then slice thinly. Sprinkle with sea salt to bring out more flavor.
Cut the rind off of the Manchego. Slice the cheese with a knife or cheese slicer into 16 thin pieces. Slice the cornichons in half.
On a piece of brioche, place several slices of pork, two slices of cheese, and a few cornichon halves. Place another piece of brioche on top. Lightly butter each side of the bread, or drizzle with olive oil.
Over medium-low heat, brown both sides of the bread with a lid on the pan, so the cheese melts slightly. Brioche tends to brown quickly, so keep an eye on it.
Slice cooked sandwiches into triangles and serve warm or at room temperature.
