Today I'm going to get some stuff done... and by stuff I mean stuffing grilled sandwiches into my mouth.
Prosciutto, Quince and Pear Grilled Sandwich
slightly adapted from Valli Little's Love to Cook
For the Sandwich:
8 slices seeded sourdough bread
100g quince paste
1 pear, cored and thinly sliced
4 slices prosciutto
100g manchego cheese, grated
2 tablespoons olive oil
40g unsalted butter
For the Bechamel Sauce:
25g unsalted butter
2 tablespoons plain flour
50g manchego cheese, grated
Pinch freshly grated nutmeg
Make the Bechamel Sauce:
Melt the butter in a small saucepan over medium-low heat. Add the flour and whisk over heat for 2 minutes. Gradually add the milk, whisk continuously, and bring to a simmer. Cook for 2 - 3 minutes until thickened, whisking all the time. Remove from the heat and add the cheese and nutmeg. Stir until the cheese has melted. Season with sea salt flakes and freshly ground black pepper. Cover the surface of the sauce with cling film and set aside.
Make the Sandwiches:
Spread 4 slices of bread with the quince paste. Top each one with 1 tablespoon of bechamel sauce, 2 slices of pear and a slice of prosciutto. Divide the grated cheese among the 4 slices and sandwich them with the remaining 4 slices of bread.
Preheat the grill (broiler) to high.
Heat the oil and butter in a frying pan over medium heat. Cook the sandwiches for 1 - 2 minutes on each side until golden. Remove them from the pan and put them on a baking tray. Spread the top of each sandwich with the remaining bechamel sauce and grill until golden and bubbling. Cut each sandwich in half and serve.