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Grilled cheese sandwich
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2 large eggs
4 tbsp whole milk
4 thick slices sourdough
2 tsp Waitrose 1 membrillo (quince) paste, beaten
12 slices cooked chorizo
80g Waitrose 1 aged Iberico cheese, finely grated •
80g grated mozzarella
about 30g unsalted butter, for frying
1. Beat the eggs with the milk; pour into a shallow bowl. Dunk 1 slice of sourdough into the mixture and soak for 30 seconds, then flip and soak for another 30 seconds; set aside. Repeat with a second slice. Spread 1 tsp membrillo paste over one piece of soaked bread, then top with 6 slices of chorizo. Mix the 2 cheeses and pile ½ on top (it seems like an awful lot but melts down), then finish with the other slice of bread. Repeat to make a second sandwich.
2. Heat ½ the butter in a frying pan set over a medium heat. When melted and hot, add a sandwich. It helps to place a piece of parchment over the sandwich and a large heavy pan on top of that to weigh it down. Fry for 2-3 minutes, until deep golden brown, then flip and repeat. Repeat to cook the second sandwich; halve and serve at once.
This recipe first appeared in Waitrose Food, June 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Per sandwich 3487kJ
This recipe was first published in May 2018.