About three months ago, I placed a wedge of Manchego cheese, cut into cubes, in olive oil with a few sprigs of rosemary and some pink peppercorns. This is how it looked at first.

After some time, the cheese changed in appearance from being stored in a cool, dark place. I was eager to try it, and today I finally did—it was amazing. I learned that it’s better to use larger cubes and pierce them with a skewer so the oil can soak in better. Next time, I’ll do that.

To make the sandwich, slice the roll in half. Cut the tomato in half and rub each cut side over the bread. Sprinkle a tiny bit of salt (I usually skip it) and drizzle with a generous amount of olive oil. Place the cooked ham slices on the bottom half of the roll (these were large, clean slices). Close the sandwich.

I have to mention—the cheese was incredible. It aged even more in the oil, so next time I might use a semi-aged cheese, but I really loved this one and highly recommend it.