Bikini Recipe

Name: Spanish River Grill & Wine Bars BIKINI Recipe
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Spanish
Ingredients: 4 slices sliced white sandwich bread (or rustic country loaf, thinly sliced); 60 g jamón Serrano (thinly sliced); 40 g cured chorizo (thinly sliced); 80 g Manchego cheese (shredded or thin slices, aged 3–6 months); 2 tbs unsalted butter (softened); 1 tsp Dijon mustard; 1 tbs truffle honey; 1 tsp olive oil (optional, for skillet); 1 tsp black pepper (freshly ground); 10 g microgreens or baby arugula; 1 tsp extra truffle honey (for drizzling)

Inspired by Spanish River Grill & Wine Bar

Time20m

Serves2

classic Spanish 'hot ham & cheese', jamón Serrano, chorizo, Manchego, truffle honey

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Ingredients

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Sandwich

4 slices sliced white sandwich bread (or rustic country loaf, thinly sliced)

2 1/8 oz (60 g) jamón Serrano (thinly sliced)

1.41 oz (40 g) cured chorizo (thinly sliced)

2.82 oz (80 g) Manchego cheese (shredded or thin slices, aged 3–6 months)

2 tbs unsalted butter (softened)

1 tsp Dijon mustard

1 tbs truffle honey

1 tsp olive oil (optional, for skillet)

1 tsp black pepper (freshly ground)

Garnish & Serve

1/3 oz (10 g) microgreens or baby arugula

1 tsp extra truffle honey (for drizzling)

Method

Sandwich

Prepare bread

Spread 1 tablespoon of softened butter evenly over one side of each of the 4 bread slices. On the opposite (unbuttered) side of two slices, spread 1/2 teaspoon Dijon mustard divided between them.

Assemble fillings

On the two slices with mustard, layer the ingredients in this order: half the Manchego (about 40 g) in an even layer, the jamón Serrano (30 g) folded to fit, then the chorizo (20 g) distributed evenly, and finish with remaining Manchego. Lightly season with a few grinds of black pepper. Drizzle about 1/2 tablespoon (half) of the truffle honey over the cheese on each sandwich (use a small spoon to control amount). Top each sandwich with the remaining bread slice, buttered-side-out.

Cook (skillet method)

Heat a large nonstick or cast-iron skillet over medium-low to medium heat. Add 1 teaspoon olive oil and swirl to coat (optional — oil helps even browning). Place sandwiches in the skillet, 1–2 at a time, and press gently with a spatula or a heavy pan to ensure even contact. Cook 3–4 minutes on the first side until golden brown and cheese begins to melt. Carefully flip and cook an additional 3–4 minutes, pressing occasionally, until the second side is golden and cheese is fully melted. If the exterior browns too quickly before cheese melts, reduce heat to low and cover the skillet loosely with a lid for 1–2 minutes to help melt the cheese without burning the bread.

Alternate method — sandwich press / grill

Preheat sandwich press or panini grill to medium. Place assembled sandwiches on the press and cook 3–5 minutes until bread is golden and cheese is melted. Cooking time varies by device; remove when evenly browned and cheese is gooey.

Garnish & Serve

Transfer sandwiches to a cutting board and let rest 1 minute. Slice each sandwich in half diagonally. Arrange on a serving plate, sprinkle microgreens or baby arugula beside or on top, and drizzle remaining 1 teaspoon truffle honey over the cut sandwiches. Serve warm.