Spanish Ham and Cheese Monte Cristo Sandwiches

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 2026

Cumple con las directrices editorialesEst. 2 min tiempo de lectura

Descargar
Descargar
El PDF del artículo ha sido descargado
Compartir
Compartir
Enlace del artículo copiado al portapapeles
Language
Language
Discusión
Versión en audio
Agregar a fuentes preferidas en Google

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 cucharadas de mostaza de Dijon
170g Manchego cheese,* thinly sliced
60g thinly sliced Serrano ham or prosciutto
60ml membrillo (quince paste) or quince preserves
4 huevos grandes
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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.