Prep 10 mins
Cook 10 mins
"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.
- 8 slice sourdough bread (each approx. 5 x 3 inches & 1/2-inch-thick) or 8 slice country-style French bread (each approx. 5 x 3 inches & 1/2-inch-thick)
- 29.58 ml Dijon mustard
- 170.09 g manchego cheese, thinly sliced
- 56.69 g thinly sliced serrano ham
- 59.16 ml quince paste (membrillo)
- 4 large eggs
- 59.16 ml 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.