• chefalisonbiebs

Jamón Ibérico and 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: 20 minutes

Cook time: 15 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

  • Preheat an oven or grill on high heat.

  • Add the bell pepper and roast it, turning occasionally until the skin is blackened all over.

  • Remove the pepper, place it into a small bowl and cover with plastic wrap. After 5 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.

  • Preheat a large frying pan on medium heat.

  • Spread butter on both sides of one slice of bread, this will be the middle slice, and butter on one side of the other two slices.

  • Add the double buttered slice of bread to the frying 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 until the middle of the sandwich is melted, about 3 minutes. Remove from the pan and enjoy.

©ChefAlisonBiebs

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