Lightly toast the four slices of bread. Heat the Spanish olive oil in a frying pan and cook the slices of meat until they are slightly brown. Put the warm meat on the slices of toast and place a slice of cheese on top of each one. Let the cheese melt slowly and then serve.
Preparation: Sonia Fuentes/©ICEX.
Energy (kcal): 236
Energy (kJ): 989
Protein (g): 11
Fat (g): 13.6
Carbohydrates (g): 17.5
Fibre (g): 0.7
Calcium (mg): 150.1
Vitamin B12 (µg): 0.4
Niacin (mg): 2.7
Information provided by: The Spanish Nutrition Foundation (FEN)
The intense flavor of the sheep's cheese, combined with the marinade ingredients –mostly pimentón– is a problem when pairing this dish with most wines. Only a full-bodied wine, like a dry, persistent Palo Cortado sherry, can live up to the challenge.
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