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)
8-inch piece of baguette
2 or 3
slices of jamón ibérico or jamón serrano
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 Recipe for the Shore
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- This recipe was entered in the contest for Your Best Picnic Recipe
- This recipe was entered in the contest for Your Best Pork Sandwich