Bocadillo de jamón york con queso curado al aceite de romero 
Ham and Aged Manchego Cheese Sandwich with Rosemary Olive Oil
I chose a strong, aged Manchego cheese, knowing it would develop even more flavor after marinating in rosemary olive oil. The result was fantastic—absolutely delicious. I kept it in the oil for over two months. If you want to see how to make it, check out this link: https://cookpad.wasmer.app/es/recetas/1085575-tacos-de-queso-manchego-a-la-pimienta-rosa
For the bread, I picked a salt-free whole grain roll that I liked. It’s made with a mix of flours and seeds: sesame, golden and brown flaxseed, sunflower seeds, and buckwheat.
The sandwich is made by rubbing a Roma tomato on the bread, drizzling with good olive oil, and adding delicious cooked ham—truly a perfect breakfast.
Ham and Aged Manchego Cheese Sandwich with Rosemary Olive Oil
I chose a strong, aged Manchego cheese, knowing it would develop even more flavor after marinating in rosemary olive oil. The result was fantastic—absolutely delicious. I kept it in the oil for over two months. If you want to see how to make it, check out this link: https://cookpad.wasmer.app/es/recetas/1085575-tacos-de-queso-manchego-a-la-pimienta-rosa
For the bread, I picked a salt-free whole grain roll that I liked. It’s made with a mix of flours and seeds: sesame, golden and brown flaxseed, sunflower seeds, and buckwheat.
The sandwich is made by rubbing a Roma tomato on the bread, drizzling with good olive oil, and adding delicious cooked ham—truly a perfect breakfast.
Cooking Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
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