Membrillo, chorizo & cheddar toastie

Membrillo, chorizo & cheddar toastie

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Prep: 10 mins Cook: 6 mins


Serves 1

Make a cosy night in even more indulgent with this meltingly good quince paste, spicy sausage and cheese toasted sandwich - the perfect winter pick-me-up

Nutrition and extra info

Nutrition: per serving

  • kcal1049
  • fat68g
  • saturates20g
  • carbs72g
  • sugars13g
  • fibre3g
  • protein35g
  • salt3.8g
Save to My Good Food
Please sign in or register to save recipes.


  • 1 tbsp membrillo (quince paste)
  • 2 thick slices sourdough or good-quality white bread



    Sourdough is a method of leavening bread, based on uncooked bread dough (known as 'mother…

  • 4-5 thin slices chorizo



    A coarsely textured, spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 50g mature cheddar, grated (or another strong, hard or melty cheese leftover from the Christmas cheeseboard)
  • 1 tbsp mayonnaise
  • 3 large sage leaves
  • 1 tbsp olive oil or rapeseed oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  1. Heat a large frying pan. Spread the membrillo paste over one slice of bread (you might need to mash it first with 1 tsp water if it’s very firm), top with the chorizo and cheese, and sandwich with the other slice. Spread the outside of both pieces of bread with mayo, and press on the sage leaves.

  2. Heat the oil in the pan and cook the toastie for 2-3 mins each side, squashing with a fish slice every now and then, until the bread is crisp and golden and the cheese has melted. Cut in half to serve.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
6th Jan, 2017
Very good, easy & quick, served with some salad. However, a bit greasy for our tastes: you definitely don't need that much mayo.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?