Spanish Ham and Cheese Monte Cristo Sandwiches |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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, and from . Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. * A Spanish cheese made from sheeps milk; sold at some supermarkets and at specialty foods stores.
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