Spanish Ham and Cheese Monte Cristo Sandwiches

"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: 20 mins
• Serves: 4
• Yields: 4 sandwiches

Ingredients

• 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.