Open-Faced Spanish Ham & Cheese Toasties

with sherry-mornay sauce

Serrano ham comes from the hind leg of white Spanish pigs. It’s dry-cured for 7–13 months and known as “mountain ham,” where it was traditionally cured.

Makes 2 servings Total time: 30 minutes

FOR THE SAUCE, MELT:

1 1/2 4

WHISK:

3/4 1/4 1/8 1/4

FOR THE SANDWICHES, SPREAD:

2 2 1 1 3 Tbsp. unsalted butter tsp. minced fresh garlic tsp. all-purpose flour cup milk cup dry sherry tsp. freshly grated nutmeg Salt, black pepper, and dry sherry to taste cup shredded Manchego (about 1/2 oz.) Tbsp. unsalted butter, softened slices artisan-style white bread cup shredded Manchego (about 2 oz.) jar chopped pimentos (2 oz.), drained oz. thinly sliced Serrano ham or prosciutto Chopped fresh parsley

Preheat broiler to high with rack 3 inches from element. Line a baking sheet with foil.

For the sauce, melt butter in a saucepan over medium heat until foamy; add garlic and cook until fragrant, about 1 minute. Whisk in flour and cook 1 minute.

Whisk milk and 1/4 cup sherry into pan in a thin, steady stream until smooth; cook sauce until slightly thickened, 2–3 minutes. Add nutmeg, season sauce with salt, pepper, and sherry, then whisk in Manchego.

For the sandwiches, spread both sides of bread slices with butter and season with pepper; broil on prepared baking sheet until golden, 1–2 minutes per side. Sprinkle half each of the Manchego, sauce, and pimentos on bread slices. Top pimentos with ham and remaining Manchego, then pour remaining sauce over top of sandwiches.

Broil sandwiches until Manchego is brown and bubbly, 5–7 minutes; sprinkle with remaining pimentos and parsley.

Per serving: 679 cal; 43g total fat (25g sat); 119mg chol; 1427mg sodium; 31g carb (3g fiber, 9g total sugars); 30g protein