However, when I came across this Serrano ham and manchego cheese variation, my love for all things Spanish overcame me, and I decided to give it a try. I'm glad I did, this sandwich is wonderful!
The quince paste isn't as cloying as strawberry preserves and the addition of mustard provides a delightfully savory tang. Although the bread is dipped in egg before being placed in the saute pan, it tastes more like a really crispy grilled ham and cheese than French toast. To check out the recipe,
8 1/2-inch-thick slices sourdough or country-style French bread (each about 5 x 3 inches)
2 tablespoons Dijon mustard
6 ounces Manchego cheese, thinly sliced
2 ounces thinly sliced Serrano ham or prosciutto
4 tablespoons membrillo (quince paste) or quince preserves
4 large eggs
4 tablespoons (1/2 stick) butter
- Arrange 4 bread slices on work surface. Spread each with 1/2 tablespoon mustard. Top each with 1/4 of cheese, then 1/4 of ham, folding to fit.
- Spread 1 tablespoon quince paste on each of remaining 4 bread slices; place bread, paste side down, atop ham.
- Beat eggs in pie dish until well blended.
- Melt 2 tablespoons butter in each of 2 large skillets over medium-low heat.
- Working with 1 sandwich at a time, hold sandwiches tightly closed and dip into beaten eggs to coat on all sides. Place 2 sandwiches in each skillet.
- Cover and cook until bottoms are golden, about 4 minutes. Turn sandwiches over. Cover and cook until bottoms are golden, cheese is melted, and egg coating is cooked through, about 4 minutes longer.
- Main Dishes, Sandwiches