Mediterranean Cooking

Bikini Jamón ConsorcioSerrano, Mahón and Quince Butter paired with Cava de Guarda Superior Rosado

Cava Rosado (or rose Cava) enjoys an aura of glamour and elegance. In terms of quality, this pink sparkling wine is no different from other types of Cava; the distinguishing feature lies in its colour.

15 minutes

Difficulty

2 people

The “bikini” is the classic Catalan sandwich that never goes out of style. That’s exactly why I named my Spanish twist on a Croque-Monsieur after it—a bikini with a sweet-and-savory upgrade that takes it to the next level. The jamón brings depth and elegance, the melted cheese wraps it all in creamy comfort, and the quince butter adds an unexpected finish. The ideal pairing? A Cava de Guarda Superior Rosado, aged for a minimum of 18 months, enhancing every bite with its freshness and complexity.

Ingredients

4 slices of brioche bread, crusts removed

4 slices of Jamón ConsorcioSerrano

2 thin slices (or shredded) Mahón semi-cured cheese (Mozzarella or Oaxaca can work too)

2 tbsp unsalted butter

1 oz quince paste

1 tbsp room-temperature butter (for mixing)

Instructions

For the quince butter, ash the quince paste with the room-temperature butter until smooth and spreadable. Any leftovers can be shaped using plastic wrap and stored in the fridge.

In a hot skillet over medium-high heat, toast the bread slices first, pressing them gently with a spatula until they're slightly flattened and golden.

Remove from the pan and spread a thin layer of quince butter on one side of each slice.

Top with cheese and jamón, then cover with the remaining slices to form sandwiches.

Return the sandwiches to the skillet and cover. Press slightly and cook until the cheese begins to melt and the outside is crisp and golden.

Flip as needed and continue cooking until the inside is fully melted and gooey.

Cut into triangles and serve hot, ideally with a glass of Cava de Guarda Superior Reserva Rosé.

DOREEN COLONDRES (@doreencolondres)

Passionate about conscious cooking and holistic wellbeing, she has built a career that combines gastronomy, lifestyle and communication. As a chef and content creator, she has shared her vision through digital platforms and audiovisual projects, connecting with a community that seeks to eat better without complications.

Appointed by the European Union as ambassador for our new educational campaign, with the aim of training professionals, consumers and students about the prestigious food regions and Cavas of D.O. Cava and Jamón ConsorcioSerrano, a recognition that reinforces her commitment to the dissemination of quality gastronomy.

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