Iberico Chop Cheese
A take on a chopped cheese using traditional and famous ingredients from spain
Ilan Hall•
November 9, 2025
Smoky, porky, cheesy chaos in the best way possible. Ground Iberico pork, piquillo peppers, and shallots chopped hot on the griddle, draped in Manchego “Cheez Whiz,” stacked on pan con tomate, and hit with smoky aïoli and membrillo ketchup. It’s like a Bronx bodega met a Spanish jamón shop and never looked back.
Ingredients (27)
Ingredients (27)
Pimentón Aïoli
Membrillo Ketchup
Manchego “Cheez Whiz”
Chopped Iberico Pork (Large-Dice Ground)
Pan con Tomate
Instructions
Pimentón Aïoli
Mix mayonnaise (2 ⅛ Tbsp), garlic (1 clove), smoked paprika (⅘ tsp), and salt (1 pinch) and chill.
Membrillo Ketchup
Warm membrillo paste (1 Tbsp), sherry vinegar (1 tsp), warm water (1 splash), and salt (1 pinch) and stir until spreadable.
Manchego “Cheez Whiz”
Bring everything except cheese to a boil—heavy cream (⅔ cup), water (⅔ cup), sodium citrate (⅕ tsp), nutritional yeast (⅔ tsp), MSG (⅛ tsp), salt (⅕ tsp), and white miso (⅔ tsp).
Remove from heat. Add cheese (⅓ cup).
Blend until silky. Keep warm.
Chopped Iberico Pork (Large-Dice Ground)
Sear pork (⅓ cup), peppers (1 ⅖ Tbsp), and shallots (⅖ oz) in hot fat (2 ⅕ tsp).
Chop together on the griddle.
Pour Manchego Whiz (1 ⅖–2 Tbsp) directly onto the meat and mix as it finishes.
Pan con Tomate
Toast bread. Rub with garlic (1 clove) and tomato (1). Drizzle with oil and salt.
Assembly
Lay down your pan con tomate.
Pile on the hot, cheesy Iberico pork.
Drizzle more Manchego Whiz over the top.
Add a swipe of membrillo ketchup.
Smear pimentón aïoli on the other slice.
Close, press, toast if desired.
Slice. Serve. Brag.
Notes
Notes
This sandwich is a one-way trip from Harlem to Jabugo. Handle responsibly.
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