Jamón Ibérico & Roasted Pepper Bikini
The name bikini comes from the Bikini Concert Hall in Barcelona, where vendors would sell pressed ham and cheese sandwiches to concert goers. Here is my version of this delicious snack, gluten free.
Prep time: 10 minutes
Cook time: 8 minutes
Yield: 2 x Sandwiches
140g Roasted Red Bell Pepper
1tsp Red Wine Vinegar
50g Jamón Ibérico, finely diced
200g Manchego Cheese
6 Slices Gluten Free Bread
1/4 Cup Butter, room temperature
In a preheated oven or on a grill, roast a large red bell pepper, turning occasionally until the pepper skin is blackened all over. Remove the pepper and place it into a small bowl and cover with plastic wrap. After five minutes remove the pepper from the bowl, remove the stem, seeds, and skin. Finely dice the roasted pepper, place it into a mixing bowl, mix with the red wine vinegar and set aside in the refrigerator to cool.
Pre heat a large fry pan on medium heat. Spread butter on both sides of one slice of bread, this will be the middle slice, and butter one side of the other two slices. Add the double buttered slice of bread to the fry pan and toast one side. Once it is golden brown flip it and add the other two slices of bread to the pan butter side down. Add a slice of cheese to each piece of bread, the roasted pepper on one slice and the diced jamón on the other, leaving the toasted slice with just cheese. Once the bread is golden brown and the cheese is melted add the plain cheese slice to the jamón slice and the pepper slice on top of that to close the sandwich. Cook for until the middle of the sandwich is melted and three minutes. Remove from the pan and enjoy.