If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: While 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 to 3 teaspoons sweet butter
- Make sure the butter is at room temperature, i.e., quite soft and spreadable.
- Cut the bread lengthwise.
- Spread the roasted garlic paste onto the bread as thinly and evenly as you can.
- Spread a fine layer of butter to thoroughly cover each piece of bread..
- Put enough jamón on each panino to cover.
- Pour yourself a nice glass of Prosecco or Sauvignon Blanc, and enjoy!! ;o)
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Picnic Recipe
- This recipe was entered in the contest for Your Best Pork Sandwich