- 200 gm finely grated Manchego
- 120 gm sour cream
- 8 soft white bread slices
- 8 slices of jamón
- 1Mix Manchego and sour cream in a bowl and season to taste. Butter bread slices, turn half of the slices butter-side down on a piece of baking paper and spread thickly with Manchego mixture. Top with slices of jamón, then top with remaining bread slices, butter-side up. Toast in a jaffle maker and serve hot.