Jamon and Manchego Tosta

How to make the Jamon and Manchego Tosta Grilled Cheese sandwich

Elephant Wine Bar’s Spanish-inspired grilled cheese — the cheesy creation of Chef Rich Reeve — combines a gratin of Spanish ham, cheese, and crème frâiche on peasant bread.

Jamon & Manchego Tosta

  • Bechamel sauce with Jamon Serrano (Spanish ham), chilled; see recipe below
  • 8 slices peasant bread, cut on the bias
  • 2 oz Jamon Serrano, torn into pieces
  • 4 oz Manchego cheese, coarsely grated
  • 4 oz Gruyere cheese, coarsely grated
  • Parsley, chopped
  • Coarse black pepper
  • Extra virgin olive oil
  1. Preheat oven to 425°F (can also use broiler).
  2. Brush peasant bread slices with olive oil and toast in oven or under broiler, a little more on one side then the other. Remove from oven.
  3. Generously and evenly spread chilled Bechamel on lighter side of toasts using the back of a spoon.
  4. Sprinkle with grated cheese, parsley, and top with torn pieces of Jamon Serrano.
  5. Put tostas back in oven or under broiler and cook until golden and bubbly.
  6. Remove and drizzle with olive oil, sprinkle with pepper, and serve hot or at room temperature.

Bechamel Sauce with Jamon Serrano

  • 3 Tbsp butter, melted
  • 6 Tbsp flour
  • ½ tsp fresh nutmeg, grated
  • 1 cup heavy cream
  • ½ cup crème fraiche
  • 2 Tbsp Dijon mustard
  • 4-5 oz Jamon Serrano, diced
  • Salt and white pepper to taste
  1. Combine butter, flour, and nutmeg in a heavy saucepan.
  2. Cook, stirring with a wooden spoon until barely browned and thickened.
  3. Gradually stir in the cream, then the crème fraiche and Dijon.
  4. Stir constantly on low heat until mixture is thick and smooth (4-5 minutes).
  5. Remove from heat and add Jamon Serrano.
  6. Mix well to combine.
  7. Taste and adjust seasoning by adding salt and pepper to taste.

Can’t make it yourself? Here’s where to find it:

Elephant Wine Bar
310 Wall St., Kingston
845-339-9310; www.facebook.com/elephanttapasbar

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