5 Ingredients or Fewer

Jamón Ibérico Panini

May 31, 2010
2 Ratings
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. Prosciutto serves as a great stand in for the jamon, if that is easier for you. Enjoy!! ;o) —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
In This Recipe
  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)

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Recipe by: AntoniaJames

When I'm not working (negotiating transactions for internet companies), or outside enjoying the gorgeous surroundings here in the San Francisco Bay Area, I'm likely to be cooking, shopping for food, planning my next culinary experiment, or researching, voraciously, whatever interests me. In my kitchen, no matter what I am doing -- and I actually don't mind cleaning up -- I am deeply grateful for having the means to create, share with others and eat great food. Life is very good. ;o)