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Ingredients
- 8 large slices pumpernickel bread, crusts trimmed and cut in half
- 8 ounces Manchego cheese, thinly sliced
- 8 teaspoons quince paste
- 4 tablespoons salted butter
Method
- Spread 1 teaspoon quince paste on each of 8 pieces of bread.
- Divide the cheese slices among the spread pieces of bread, then top with the remaining portions of bread to form 8 small sandwiches.
- Heat 1 tablespoon of the butter in a large skillet and, when melted add half of the sandwiches.
- Gently press down with a spatula once or twice during the cooking.
- When one side is golden, add the remaining tablespoon of butter, turn the sandwiches over, and cook until crisp and cheese is melted through.
- Slice the sandwiches in half or in quarters and serve immediately.
- Repeat with remaining butter and sandwiches.
