Montado De Jamón Recipe
Serrano ham, membrillo, Aged Manchego cheese
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Ingredients
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Montado (open-faced sandwich)
Method
Montado (open-faced sandwich)
Toast and prepare bread
Preheat a skillet or griddle over medium heat (or preheat oven to 200°C / 400°F). Brush both sides of each bread slice lightly with olive oil (about 1/2 tablespoon per slice). If using a skillet: place slices in the dry hot skillet and toast 1–2 minutes per side until golden and slightly crisp. If using oven: place on a baking sheet and toast 5–7 minutes, flipping once, until golden. Remove and while still warm, rub the cut side of the halved garlic over the top surface of each slice to impart a subtle garlic aroma.
Assemble membrillo and Manchego
Slice the membrillo into thin slabs about 3–4 mm thick (or cut into strips to fit bread). Arrange a single layer of Manchego slices on each toasted bread slice so the cheese covers most of the surface. If the cheese is quite firm and slices don't adhere, briefly return topped bread to the warm skillet (30–45 seconds) or oven (1–2 minutes) just to warm the cheese slightly—do not melt fully. This helps the cheese and membrillo stick to the bread.
Add quince (membrillo)
Place one or two thin slices of membrillo on top of the warmed Manchego on each bread slice. The sweet quince will contrast with the salty ham and nutty cheese.
Top with Serrano ham
Drape 30 g (about 3–4 slices) of Serrano ham loosely over each montado so it folds and creates light air pockets. Arrange the ham so every bite has a balance of ham, cheese, and membrillo.
Finish and season
Lightly drizzle the assembled montados with the remaining olive oil (about 1/2–1 teaspoon per slice total) or brush with the pan juices if you warmed them in the skillet. Grind a little fresh black pepper over each. Optionally sprinkle the chopped parsley and a tiny pinch of freshly grated lemon zest over the montados to brighten flavors.
Serve
Serve immediately while the bread is still slightly warm and the cheese slightly softened. These are best eaten the same day assembled. Leftovers: keep components separate (bread, membrillo, ham, cheese) and assemble just before serving to preserve texture.