Method

• 1.
  Butter or brush oil over both sides of the bread slices.
• 2.
  Grate most of the cheese, then scatter half over one of the slices of bread.
• 3.
  Drain the capsicums and tear into strips, then layer half onto the bread, followed by half the ham. Place the other slice of bread on top and press together.
• 4.
  Place a non-stick frying pan over a medium heat, transfer the sandwich to the pan, then put a flat weight on top and cook for 3 minutes or until golden.
• 5.
  Remove the weight, flip the toastie and cook for a further 3 minutes, then remove to a plate.
• 6.
  Finely grate a little of the remaining cheese directly into the pan. Place the toastie on top, grate over a little more cheese and dust lightly with paprika.
• 7.
  Cook the toastie for 1 further minute or until the manchego starts to bubble, then lift out of the pan with a fish slice, holding it up for about 30 seconds to allow the cheese to ooze down and set.
• 8.
  Repeat with the remaining ingredients.
• 9.
  Serve the toasties cut into quarters, quesadilla-style. Delicious with cornichons, quality anchovies and Spanish olives skewered onto cocktail sticks, as well as some seasonal salad leaves.