Jamón Ibérico Panini

By • May 31, 2010 • 14 Comments

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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
  1. Make sure the butter is at room temperature, i.e., quite soft and spreadable.
  2. Cut the bread lengthwise.
  3. Spread the roasted garlic paste onto the bread as thinly and evenly as you can.
  4. Spread a fine layer of butter to thoroughly cover each piece of bread..
  5. Put enough jamón on each panino to cover.
  6. Pour yourself a nice glass of Prosecco or Sauvignon Blanc, and enjoy!! ;o)
Jump to Comments (14)

Tags: delicious, pork, savory, Spanish, Spanish, special occasion

Comments (14) Questions (0)

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about 1 year ago Rizan

So beautiful in its simplicity! That's the best type of food,

Christine-28_small(1)

over 4 years ago cheese1227

I'll be trying this for a picnic planned on Saturday.

Zester_003

over 4 years ago pierino

pierino is a trusted source on General Cooking and Tough Love.

I'll offer a mild dissent on the grill press, and that's simply because I believe a cured ham of this caliber (jamon iberico) should never be cooked. If you are using an inferior domestic prosciutto, well that's different. BTW my white truffle comment was tongue in cheek. Just remarking on the eye-popping price of the jamon. But on the other hand it might taste good.

New_years_kitchen_hlc_only

over 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Okay, amigo, I stand corrected. No grilling the jamon sandwiches. ;o)

Zester_003

over 4 years ago pierino

pierino is a trusted source on General Cooking and Tough Love.

As much as I love arugula (aka rocket), sometimes less is more.

2-11_016

over 4 years ago SallyCan

True, true. I suppose when you've got really good meat (as in sold by the gram) and really good bread (as in you made it yourself), then you don't need much else. So we'll leave the cheese in the ripening box and the arugula in the garden until the bresaola is ready to come up from the cellar...

Raquel4

over 4 years ago RaquelG

A bit of Manchego cheese and a panini press would make a sublime 'grilled' ham and cheese a la Española!

New_years_kitchen_hlc_only

over 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

We've been known to add a sliver of Manchego to these, but have never thought to use the panini press . . . what an excellent idea, especially when the bread on hand (as is usually the case) is a freshly baked sandwich loaf. Thanks! ;o)

2-11_016

over 4 years ago SallyCan

Perfect simplicity, though I think I'd be inclined to pile on the fresh arugula, and to repeat step 6 at least once!

New_years_kitchen_hlc_only

over 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Yes, arugula would be tasty and I've thought, several times, about using some. But then I think about how utterly sublime that jamón is, unadorned, and make myself a little salad with arugula and a few slices of tomato, instead. There's something about the mouth feel of the jamón, with the butter and the cool, fresh bread, that seems utterly perfect to me. ;o)

Monkeys

over 4 years ago monkeymom

The roasted garlic paste is a wonderful addition. Looks delicious!

New_years_kitchen_hlc_only

over 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Thanks! You can rub a bit of raw garlic on, if you like, but the roasted garlic paste is actually a bit sweet, so it goes particularly well with the salty jamon. If you don't want to refinance your house to make these, by the way, you can substitute jamon serrano. This is special occasion food for us, enjoyed to celebrate really important personal milestones (and milestones involving the mere passage of time don't qualify). ;o)

Zester_003

over 4 years ago pierino

pierino is a trusted source on General Cooking and Tough Love.

Now, that's a splurge! But well worth it. Jamon Iberico is only recently available in the US. It's great stuff, made from black foot pigs raised on acorns. The rules that kept it out of the US were/are mostly protectionist. At least now there are small operations here raising "artisan" pig of certain breeds, using old methods. I believe Flying Pig Farms was briefly cited in "the Shop." They're from Shushan, NY.
Now just grate a little white truffle on this panino and you will have something close to perfection.

New_years_kitchen_hlc_only

over 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Funny you should mention this. We buy all of our jamon from The Spanish Table. I think the ham is actually sliced and packaged in southern California somewhere. Definitely will consider the white truffle, although frankly, this lovely combination of good bread, good ham, good butter and roasted garlic ( the last, in a minute quantity) seems perfect as is. ;o)