If you like to eat sweet and savory together, like I do, you’ll love the flavors of this membrillo, queso and walnut sandwich. Inspired by similar combinations I’ve had in Spain, it makes a delicious breakfast or snack.
What is membrillo?
Membrillo is a paste made from the fruit of the quince tree. When the fruits are harvested in the fall, they’re cooked down with sugar until a thick jam occurs. The jam is transferred to larger containers to cool. Membrillo holds its shape and can be sliced into serving sized pieces.
It’s not uncommon to find membrillo served with a sharp sheep’s milk cheese, like Manchego, and walnuts as a snack. Sometimes you’ll see membrillo alone or with cheese on a bocadillo, a sandwich served on a short, crusty loaf of bread.
Look in the Latin food section of your grocery. Goya sells membrillo and other fruit pastes that can be substituted.
About the other ingredients
Walnuts and other types of nuts are very popular in Spain. There are native varieties but over the years Spain has become a major importer of California walnuts in the shell.
Walnuts are often served with apples or oranges and slices of cheese as a snack or dessert. It’s fun to sit around the table sipping wine and chatting while cracking the shells and picking the meat.
For those who don’t want the mess, it’s easy to buy walnut halves.
Spain has a large variety of cheeses but the most famous outside of the country is probably Manchego, made from the milk of the manchega sheep. Another sheep’s milk cheese that pairs well with membrillo is Idiazabal from the Basque Country and Navarra.
No worries for those who aren’t fans of sheep’s milk cheeses. Walnuts and membrillo will work with both sharp and creamy cheeses. Sharp cheddar, swiss and cream cheese are all good substitutes for this sandwich.
Finally, let’s talk about the bread. There are no hard and fast rules. I like a soft roll with a thin crust, whether you toast the bread is up to you. For this particular sandwich I used a round roll. Something like a toasted English muffin would work really well for this sandwich, too.
If you’re feeling really adventuresome, try grilling the sandwich.
Ingredients
- a roll or two slices of bread per sandwich toasted if desired
- membrillo, sliced to fit the bread
- cheese, preferably a sharp cheese, sliced to fit the bread Manchego and Cheddar are good choices
- 1 handful shelled walnut halves or pieces
Instructions
- Briefly blitz the walnuts in a food processor to make a chunky "butter." Alternately, you can just lay the walnut halves on the bread. I've found the butter stays in place better.
- Arrange the bottom of the roll or a slice of bread on your work surface
- Spread the walnut paste and top with membrillo and cheese.
- Cover with the top of the roll or remaining slice of bread.
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