5 Ingredients or Fewer
Jamón Ibérico Panini
Popular on Food52
16 Reviews
Pasquale
March 24, 2015
It looks so good I can eat it for breakfast.
AntoniaJames
March 24, 2015
No kidding. I've been known to do that. I can more easily get prosciutto, which serves as a great substitute when necessary. Thanks so much for your comment! ;o)
pierino
June 2, 2010
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.
pierino
June 2, 2010
As much as I love arugula (aka rocket), sometimes less is more.
SallyCan
June 4, 2010
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...
RaquelG
June 2, 2010
A bit of Manchego cheese and a panini press would make a sublime 'grilled' ham and cheese a la Española!
AntoniaJames
June 2, 2010
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)
SallyCan
June 1, 2010
Perfect simplicity, though I think I'd be inclined to pile on the fresh arugula, and to repeat step 6 at least once!
AntoniaJames
June 2, 2010
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)
monkeymom
June 1, 2010
The roasted garlic paste is a wonderful addition. Looks delicious!
AntoniaJames
June 1, 2010
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)
pierino
June 1, 2010
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.
Now just grate a little white truffle on this panino and you will have something close to perfection.
AntoniaJames
June 1, 2010
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)
See what other Food52ers are saying.