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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. Similar to a grilled cheese sandwich, here is my version of the delicious snack!


Chef notes:

I made my sandwiches gluten-free using Care Bakery white bread. Use regular bread if you do not need to be gluten-free.


Yield: 2 sandwiches

Preparation time: 20 minutes

Cook time: 15 minutes


2 red bell peppers

1tsp red wine vinegar

50g Jamón Ibérico, finely diced

7 oz manchego cheese

6 slices gluten-free bread

¼ cup butter, room temperature

  • Preheat an oven or grill on high.

  • Add the bell peppers and cook, turning occasionally until the skin is charred all over.

  • Remove from the grill and into a small bowl and cover with plastic wrap.

  • After 5 minutes remove the pepper from the bowl, and remove the stem, seeds, and skin.

  • Finely dice the roasted pepper, place it into a mixing bowl, mix it 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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