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Spanish Ham and Cheese Monte Cristo Sandwiches

Spanish Ham and Cheese Monte Cristo Sandwiches

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This Spanish ham and cheese Monte Cristo offers a sophisticated twist on the classic fried sandwich. By pairing the salty, cured notes of Serrano ham with the nutty richness of Manchego cheese, this recipe creates a complex flavour profile that is perfectly balanced by the floral sweetness of membrillo. Encased in sourdough and dipped in a rich egg wash, the bread transforms into a golden, crisp crust that protects the melted filling within.

As a high-protein breakfast or indulgent weekend brunch, these sandwiches provide a satisfying and substantial meal. The combination of sheep's milk cheese and crusty bread makes for a comforting dish that feels undeniably premium. Serve these golden toasties warm from the frying pan, perhaps with a light green salad to cut through the richness of the buttery sourdough and savoury ham.

Ingredients for Spanish Ham and Cheese Monte Cristo Sandwiches

8 1/2-inch-thick slices sourdough or country-style French bread (each about 5 x 3 inches)
2 matskedar dijonsenap
170g Manchego cheese,* thinly sliced
60g thinly sliced Serrano ham or prosciutto
60ml membrillo (quince paste) or quince preserves
4 stora ägg
60ml (1/2 stick) butter

How to make Spanish Ham and Cheese Monte Cristo Sandwiches

Arrange 4 bread slices on work surface. Spread each with 1/2 tablespoons 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.

A Spanish cheese made from sheep's milk; sold at some supermarkets and at specialty foods stores.

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