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Spanish Ham and Cheese Monte Cristo Sandwiches

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“"The egg-dipped ham sandwiches are even better with Spanish ingredients: salty Serrano ham, Manchego cheese, and sweet membrillo (quince paste), which is available at some supermarkets, at specialty foods stores." You may also cook this 2 at a time, holding the others in a warm oven, until all are prepared. Taken from Bon Appetit June '09 and credited to Jill Silverman Hough.”
READY IN:
20mins
SERVES:
4
YIELD:
4 sandwiches
UNITS:
US

Ingredients Nutrition

  • 8 slices sourdough bread (each approx. 5 x 3 inches & 1/2-inch-thick) or 8 slices country-style French bread (each approx. 5 x 3 inches & 1/2-inch-thick)
  • 2 tablespoons Dijon mustard
  • 6 ounces manchego cheese, thinly sliced
  • 2 ounces thinly sliced serrano ham
  • 4 tablespoons quince paste (membrillo)
  • 4 large eggs
  • 4 tablespoons butter

Directions

  1. Arrange 4 bread slices on work surface.
  2. Spread each with 1/2 tablespoon mustard.
  3. Top each with 1/4 of cheese, then 1/4 of ham, folding to fit.
  4. Spread 1 tablespoon quince paste on each of remaining 4 bread slices; place bread, paste side down, atop ham.
  5. Beat eggs in pie dish until well blended.
  6. Melt 2 tablespoons butter in each of 2 large skillets over medium-low heat.
  7. Working with 1 sandwich at a time, hold sandwiches tightly closed and dip into beaten eggs to coat on all sides.
  8. Place 2 sandwiches in each skillet.
  9. Cover and cook until bottoms are golden, about 4 minutes. Turn sandwiches over.
  10. Cover and cook until bottoms are golden, cheese is melted, and egg coating is cooked through, about 4 minutes longer.

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