Are you a fan of the sweet and the salty? Do you love a good grilled cheese? Are you in the mood for decadence at it's finest? Can you think of a more delicious way to have your cake and eat it too? I think NOT! You must try this!
Ingredients
8 1/2-inch-thick slices sourdough or country-style French bread
8 1/2-inch-thick slices sourdough or country-style French bread
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 eggs4 tablespoons (1/2 stick) butter
Directions
Arrange 4 bread slices on work surface.
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 tbsp quince paste on each 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.
Work w/1 sandwich at a time, hold them tightly closed & dip into beaten eggs to coat on all sides.
Spread 1 tbsp quince paste on each 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.
Work w/1 sandwich at a time, hold them tightly closed & 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.
Cover and cook until bottoms are golden, about 4 minutes.
Turn sandwiches over.
Cover & cook until bottoms are golden, cheese is melted, & egg coating is cooked through, about 4 minutes longer.
