Name: Membrillo, chorizo & cheddar toastie
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 1
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

Home
Recipes
Membrillo, chorizo & cheddar toastie

Membrillo, chorizo & cheddar toastie

Cassie Best

Save recipe

Serves 1

Easy

Prep: 10 mins

Cook: 6 mins

A star rating of 4 out of 5.1 ratingRate

loading...

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

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Rosy quince & cranberry jelly

A star rating of 4.7 out of 5.3 ratings

Plumbrillo

A star rating of 4.3 out of 5.13 ratings

Easy sourdough bread

A star rating of 3.8 out of 5.46 ratings

Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal1049
fat68g
saturates20g
carbs72g
sugars13g
fibre3g
protein35g
salt3.8g

Method

step 1

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.
step 2

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.

Recipe from Good Food magazine, December 2016

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4 out of 5.1 rating

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now