Croque Señor

Instructions

1. Prepare the béchamel sauce
   In a medium saucepan over medium heat, melt 2 tablespoons of butter. Add the flour and whisk continuously for 2 minutes until you have a smooth paste (roux). Gradually whisk in the warm milk, stirring constantly to prevent lumps. Bring to a simmer and cook for 5-7 minutes until thickened. Add the smoked paprika, cayenne pepper, nutmeg, salt, and pepper. Stir in half of the Manchego cheese until melted. Remove from heat.
2. Assemble the sandwiches
   Lay out 4 slices of bread on a work surface. Divide the Serrano ham evenly among the slices. Sprinkle each with some of the remaining Manchego cheese and the smoked paprika cheese. Top with the remaining 4 slices of bread to form sandwiches.
3. Toast the sandwiches
   Heat the olive oil in a large skillet over medium heat. Add the sandwiches and cook for 2-3 minutes on each side until golden brown and the cheese begins to melt. Transfer to a baking sheet.
4. Add the spicy béchamel
   Preheat your broiler. Spread the remaining butter on the top of each sandwich. Spoon the spicy béchamel sauce generously over the tops, allowing it to drip slightly down the sides. Sprinkle with any remaining grated cheese.
5. Broil to perfection
   Place the sandwiches under the broiler for 2-3 minutes, until the sauce is bubbling and golden brown in spots. Watch carefully to prevent burning. Remove from the oven when the cheese is melted and the tops are lightly browned.
6. Serve hot
   Let the sandwiches cool for 2 minutes before serving. Cut each sandwich in half diagonally and serve immediately while hot and gooey. Optionally, garnish with a sprinkle of additional smoked paprika or chopped fresh parsley.