Serves 1-2 people

For the Sandwich:

• 2 pieces Despaña Morcilla, cut into small pieces
  
• 4 slices Mahón Semi-Cured Cheese (3 months)
  
• 80 g Tetilla Cheese (or other Spanish Cheese)
  
• 2 tsp Onion & Sherry Chutney (recipe below)
  
• Olive oil, for toasting
  
• 4 slices crusty bread (such as sourdough or country loaf)
  

For the Onion & Sherry Chutney:

• 900 g shallots, thinly sliced
  
• 4 Tbsp olive oil
  
• 1 tsp coarse salt
  
• Freshly ground black pepper
  
• 150 ml Amontillado or Oloroso Sherry
  
• 100 g sugar
  
• 4 Tbsp honey
  
• 6 Tbsp aged vinegar (such as Montegrato 16)
  
• 160 g raisins

1. Make the Onion & Sherry Chutney

Heat the olive oil in a large pan over medium heat. Add the shallots, salt, and pepper, and cook for 10–12 minutes until soft and translucent.

Pour in the sherry, then add sugar, honey, vinegar, and raisins. Stir and cook gently until the shallots are golden and caramelized — about 25–30 minutes. If the mixture thickens too much, add a splash of water to loosen it.

(This chutney keeps well in the fridge for up to 2 weeks and pairs beautifully with cheese boards.)

2. Cook the Morcilla

In a skillet over medium heat, sear the Despaña Morcilla pieces until lightly crisp and warmed through. Set aside.

3. Assemble the Sandwich

Layer Mahón and Tetilla cheeses with morcilla and a spoonful of chutney between two slices of bread.

4. Toast or Grill

Brush the outside of the bread with olive oil.

Toast in a skillet, sandwich press, or grill pan over medium heat until the bread is golden and the cheese melts — about 2–3 minutes per side. (No grill needed!)

5. Serve

Serve hot, with an extra spoon of Onion & Sherry Chutney on the side for dipping.