Ham and Manchego Sandwich. A recipe for a quick, flavorful gourmet sandwich that’s built with ham, roasted red pepper and caramelized onion. Topped with Manchego cheese and toasted, you’ve got a unique sandwich full of flavor.
I call it “The Spaniard” even though the only thing Spanish about the final version of this sandwich is the Manchego Cheese. If you’re looking for new ham and cheese sandwich ideas, this is a really flavorful option.
Let’s take a look.
I’ve made this Ham and Manchego sandwich many times. It’s a unique sandwich that I fell in love with at a deli and decided to make it at home soon after.
I’ve even prepared and toasted this sandwich then hauled it on picnics and bird watching trips – it’s just that adored. Warm or cold, we love this combo.
What is Manchego Cheese?
Manchego cheese is from the La Mancha region of Spain and made from the milk of the Manchega Sheep. It’s a semi-hard cheese recognized by it’s trademark herringbone rind, which is not edible. It has somewhat of a sweet and nutty flavor and its buttery in texture.
It’s a clever cheese to place on an appetizer cheese board when served along side Membrillo.
Membrillo is a popular paste made from quince. It’s sweet, it looks impressive and it’s sweet flavor is a beautiful regional compliment to Manchego Cheese.
How to make this ham and manchego sandwich.
- 1 pound Black Forest Ham (will make 2 – 3 sandwiches, depending on how high you pile that ham)
- One medium onion, sliced and caramelized
- Two roasted red bell peppers
- 2 thick slices Manchego Cheese
You can also use Jamon Serrano Ham, which is a dry cured Spanish ham
- Starting with the ham, layer ingredients on one slice of bread that’s been slathered with mayo.
- Add roasted red bell pepper and with the Manchego Cheese ending up on top.
- Place the two sandwich halves on a baking sheet and broil until cheese is bubbly and just starting to brown.
- Remove from oven, top with caramelized onions and remaining slice of bread, press down a bit on the top to press everything together and dig in.
The sandwich filling ingredients will make 2-3 sandwiches, depending on how high you pile things up.
I like to serve a lot of simple garden salads with my meals. Makes me feel healthy.
If you’re looking to become a salad expert, you don’t want to miss my post for 9 Secrets To A Remarkable Tossed Salad. Some good tips from Culinary School in this one.
Recipe for Toasted Ham and Manchego Sandwich
The ingredients and the flavors they create in this sandwich are made for each other. Salty ham, sweet and creamy cheese, smoky roasted bell peppers and savory caramelized onion.
The pumpernickel bread add just enough pizzaz to bring it all together.
I hope you give this Spanish Ham and Manchego Sandwich a try. And if you do, please come back and give the recipe a star rating. And leave a comment about your experience with the sandwich.
And if you have a favorite sandwich recipe using Manchego cheese, let me know, I’d love to give it a try.
Ham and Manchego Sandwich
- 1 onion sliced and caramelized
- 1 1/2 tablespoons olive oil
- 4 slices Pumpernickel Bread
- 2 whole roasted red bell peppers
- 1 pound ounces sliced ham from deli or left over ham roast. Black Forest Ham works well here.
- 4 slices Manchego Cheese
- Slice onion. Heat a non-stick fry pan over medium high heat. When pan is hot, add olive oil. When olive oil is shimmering, turn down heat to medium low and add sliced onion.
- Cook, stirring often for 20 – 30 minutes until onions are nicely browned.
- To build sandwich. Heat oven on broil setting. On two slices of bread, spread mayo. Place ham, onions, and one red bell pepper per sandwich. Add sliced cheese. Place under broiler for just a few seconds until cheese is melting and just starting to brown.
- Place the other two slices of bread on top. Slice in half and serve.
Ham and Manchego Sandwich …It’s What’s For Dinner.
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.