For the Shrimp and Sausage:

• 1½ cups (165g) coarsely chopped Spanish onion, from 1 large onion
• 1 cup (90g) trimmed and coarsely chopped leek, from 1 medium leek
• 1 bay leaf
• 8 cups (1.9 liters) cold water
• 1 cup (240ml) Txakoli or other crisp, light-bodied Spanish white wine
• 2 tablespoons kosher salt
• 2 tablespoons granulated sugar
• 12 large shrimp (21–25 count), shells and tails intact
• 4 links Despaña Chistorra or Fermín Sobrasada (3 oz / 85g each)

For the Sandwiches:

• 4 lengths (6-inch / 15cm) pan de cristal, ciabatta, or light white bread
• 4 oz (115g) thinly sliced Mahón cheese
• Extra-virgin olive oil, as needed for grilling and drizzling
• ½ cup (120ml) orange blossom honey
• Sea salt

1) Prick each sausage link a few times with a fork. Place in a heavy-bottomed sauté pan and add just enough water to cover. Cook over medium heat, turning occasionally, until browned and fragrant — 7 to 10 minutes. Remove from heat. Once cool enough to handle, slice each link very thinly on the bias so the fat releases into the bread when griddled.

2) In a large, tall-sided pot, combine the onion, leek, bay leaf, water, wine, kosher salt, and sugar. Bring to a boil. Set up an ice bath nearby.

3) Once boiling, reduce to a simmer and add the shrimp. Poach until pink and firm, 2 to 4 minutes. Remove with a slotted spoon and transfer to the ice bath to cool completely.

4) Peel and devein the shrimp, then slice each one in half lengthwise.

5) Slice each 6-inch length of bread across the center to open it like a book. Arrange 1 link’s worth of sausage slices over one side of each sandwich. Layer 2 slices of cheese (approximately 1 oz / 30g) over the sausage. Arrange 6 shrimp halves over the cheese, then top with the remaining bread.

6) Preheat oven to 350°F (175°C). Heat a griddle or cast-iron pan over medium-high heat and brush with olive oil. Transfer sandwiches to the griddle and press down with a spatula or metal plate for a few minutes until the first side is golden brown. Carefully flip and toast the other side, then transfer to a sheet pan.

7) Finish in the oven for 3 to 4 minutes. Remove and let rest for 30 seconds — this is important, the sandwiches will fall apart if cut too soon. Slice on the bias with a serrated knife, drizzle with olive oil and honey, finish with a pinch of Maldon salt, and serve immediately.