Author Notes: Studying in Italy, I became quite fond of the prosciutto-topped panini sold in some of the coffee bars. I make something similar for my sons who, after studying in Spain, introduced the family to jamón ibérico and jamón serrano. (We get it at The Spanish Table, a fun shopping venue for all of us.) I add just a touch of roasted garlic paste. When making these panini, do your jamón justice by using very fresh bread and the nicest sweet butter you can find. Enjoy!! - AntoniaJames
Serves 2 (or one, depending on your appetite)
- One 8-inch piece of baguette
- 2 or 3 slices of jamón ibérico or jamón serrano
- 2 cloves of roasted garlic, mashed to a fine paste
- 2-3 teaspoons sweet butter
- Make sure the butter is at room temperature, i.e., very soft and spreadable.
- Cut the bread lengthwise.
- Spread as thinly and evenly as you can the roasted garlic paste.
- Spread as thinly and evenly as you can a fine layer of butter.
- Put enough jamon on each panino to cover.
- Pour yourself a nice glass of Prosecco and . . . .
- This recipe was entered in the contest for Your Best Pork Sandwich