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This is the perfect sandwich to enjoy on your next camping trip, at home, or on the beach!
Named after the Sala Bikini Concert Hall in Barcelona, these thin and decadent Spanish grilled cheese sandwiches are a delicious snack to bring on your next camping trip. With mouth-watering French ham and cheese, no one will be able to resist! To add some flare to this dish, shave some black truffle inside the sandwich to take it to the next level! Courtesy of food writer and Top Chef Canada judge Chris Nuttall-Smith.
INGREDIENTS
- 6 ounces Emmental cheese rind removed, very thinly sliced
- 4 ounces French ham (jambon de Paris), prosciutto cotto, or any unsmoked, thinly sliced ham
- 8 slices pain au lait, Pullman bread, or brioche
- 4 tbsp salted butter at room temperature
METHOD
Fill the Sandwiches
Divide the cheese and ham among four slices of bread; a single layer of cheese, a single layer of ham (or if the meat is very thin, a double layer), and then another single layer of cheese. Cover with the remaining four bread slices.
Butter and Wrap
- Set each sandwich on a 12 by 14-inch sheet of wax paper or parchment paper.
- Butter both sides of each sandwich, making sure the butter reaches all the way to the edges. (Butter gaps give bikini lovers the sads.) Wrap the prepped sandwiches in the paper and secure with tape if you’re not a wax-paper-wrap-master. Refrigerate, or pack them away for your camping trip.
Toast and Serve
- In a skillet set over low heat, unwrap the sandwiches and toast on both sides, pressing with the back of a spatula as they cook, until they turn perfectly golden and the interiors are melty, 6 to 10 minutes total.
- Transfer the sandwiches to a plate and cut on the diagonal. Serve immediately.
Note
For a decadently high-low (and Barcelona baller-style) addition, shave or use a Microplane to grate most of a 1-ounce black truffle between the cheese and ham layers. Chop or grate the remaining truffle into 3 tablespoons of butter and use to butter the inside of the bread before topping the sandwiches. A fresh summer truffle should cost about the same as a good bottle of wine (anywhere between $20 and $50); it’s just as intoxicating, but without the pack weight or hangover.