A Spanish take on a French classic, this croque señor sees manchego, jamón serrano and membrillo come together in the perfect brunch dish.
4 slices of sourdough bread
200ml whole milk
20g plain flour
100g grated manchego cheese
1 tsp dijon mustard
6 slices serrano ham
2 tbsp membrillo (quince paste)
Salt & pepper
Add the milk, flour and butter to a medium sauce pan and slowly bring to the boil, whisking continuously. Once bubbling, reduce to a medium heat and continue to whisk for a further 3 mins, until you have a thick, smooth sauce. Add 80g of the grated cheese, the mustard and a good pinch of pepper. Whisk for a further minute until completely melted and remove from the heat.
Heat the grill to a medium high heat. Drizzle one side of the slices of bread with olive oil and place under the grill for 3 mins, until golden and crispy.
On two of the slices of bread, spread the membrillo evenly on the ungrilled side. Top with the serrano ham and finally half of the cheese sauce and half of the remaining grated cheese. Top with the other slices of bread, grilled-side up. Spread the remaining cheese sauce over the top along with the last of the greated cheese. Place under the grill for 3 mins, until lightly browned and bubbling.