Spanish Tapas Manchego Membrillo And Chorizo Toasties Recipes

SPANISH TAPAS MANCHEGO, MEMBRILLO AND CHORIZO TOASTIES

Spanish Tapas Manchego, Membrillo and Chorizo Toasties image

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.

Provided by French Tart

Categories Lunch/Snacks

Time 7m

Yield 12-24 fingers or squares, 4-6 serving(s)

Number Of Ingredients 7

Ingredients

8 slices white bread
4 tablespoons membrillo quince paste
6 ounces manchego cheese, thinly sliced
4 ounces chorizo sausage, thinly sliced and with skin taken off
1 ounce butter, melted
fresh ground black pepper, to taste
salt, to taste

Steps:

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

Nutrition Facts : Calories 312.8, Fat 18.2, SaturatedFat 8.1, Cholesterol 40.2, Sodium 731.5, Carbohydrate 25.8, Fiber 1.2, Sugar 2.2, Protein 10.7

MEMBRILLO, CHORIZO & CHEDDAR TOASTIE

Membrillo, chorizo & cheddar toastie image

Make a cosy night in even more indulgent with this meltingly good quince paste, spicy sausage and cheese toasted sandwich - the perfect winter pick-me-up

Provided by Cassie Best

Categories Lunch

Time 16m

Number Of Ingredients 7

Ingredients

1 tbsp membrillo (quince paste)
2 thick slices sourdough or good-quality white bread
4-5 thin slices chorizo
50g mature cheddar , grated (or another strong, hard or melty cheese leftover from the Christmas cheeseboard)
1 tbsp mayonnaise
3 large sage leaves
1 tbsp olive oil or rapeseed oil

Steps:

Heat a large frying pan. Spread the membrillo paste over one slice of bread (you might need to mash it first with 1 tsp water if it's very firm), top with the chorizo and cheese, and sandwich with the other slice. Spread the outside of both pieces of bread with mayo, and press on the sage leaves.
Heat the oil in the pan and cook the toastie for 2-3 mins each side, squashing with a fish slice every now and then, until the bread is crisp and golden and the cheese has melted. Cut in half to serve.

Nutrition Facts : Calories 1049 calories, Fat 68 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 35 grams protein, Sodium 3.8 milligram of sodium

PIGS-IN-A-BLANKET WITH CHORIZO, MEMBRILLO, AND MANCHEGO

Pigs-in-a-Blanket with Chorizo, Membrillo, and Manchego image

Spicy chorizo, sweet membrillo, and nutty manchego bring Spanish flair to everyone's favorite finger food.

Provided by Rhoda Boone

Categories Appetizer Sausage Cheese snack Hors D'Oeuvre

Yield Makes 32 pieces

Number Of Ingredients 6

Ingredients

1 large egg
One 14- to 17-ounce box puff pastry (preferably all-butter puff, see Cook's Note), thawed according to package directions
2 pounds fully cooked chorizo-style sausage (not dried Spanish-style chorizo), halved lengthwise if thick, cut into 32 pieces (about 2 1/2 inches each)
1/3 cup membrillo (quince paste)
1/3 cup grated manchego cheese, plus more for sprinkling
Pimentón (smoked Spanish paprika), for sprinkling

Steps:

Preheat the oven to 400°F. Set racks in the upper and lower thirds of the oven. Line two 13x18-inch baking sheets with parchment paper. In a small bowl, beat the egg with 1 tablespoon water. Prep the ingredients for the filling and set aside.
If using a 17-ounce package of puff pastry, roll each sheet to a 9x12-inch rectangle on a lightly floured work surface. Cut each piece lengthwise into eight 1 1/2-inch wide strips. Cut each strip crosswise into two pieces, about 4 1/2 inches long. You should have 32 pieces of pastry.
Spread the center of each piece of pastry with 1/2 teaspoon membrillo and top with 1/2 teaspoon manchego. Brush one narrow end of the pastry with egg wash, add a piece of sausage, and roll to enclose. Place on parchment-lined baking sheets, seam-side down. Brush the top of each pastry with egg wash and sprinkle with additional manchego and pimentón. Refrigerate for 15 minutes. Bake pastries until golden brown and puffed, 23 to 27 minutes.

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