Bikini Sandwich

Photo: Mercat a la Planxa

From: Mercat a la Planxa, Chicago. Yield: 1 serving.

4 oz. Jamon Serrano, sliced thin
4 pieces ½” cut brioche
4 slices truffle Manchego cheese, 1/8” thick
2 oz. butter, for toasting

Manchego Truffle Cheese Log:
70 grams shredded Manchego cheese
60 grams chopped black truffle
28 grams sodium citrate
1 cup cold water

Rosemary Peach Jam:
8 ripe peaches, peeled and quartered
½ cup sugar
2 Tbsp. citric acid
2 Tbsp. finely chopped rosemary
½ tsp. finely ground black pepper
1 tsp. kosher salt

For Manchego truffle cheese log: Heat water and sodium citrate to boiling. Whisk in Manchego cheese and puree with a hand blender. When cheese is fully incorporated, add chopped truffle and mix until fully incorporated. Pour hot mixture into a terrine mold and let cool for 4 hours. When mix is completely cooled, it will have the texture of a sliceable American cheese.

For rosemary peach jam: In a mixing bowl, toss peach quarters in sugar and citric acid; let sit at room temperature for 30 minutes. Add ingredients to a sauce pot and cook over low heat for 20 minutes. Blend peaches until smooth, then season with salt and pepper. Once peach puree has completely cooled down, add chopped rosemary and serve.

To assemble: Toast brioche over medium heat in whole butter. For extra crunch and to help melt the cheese, toast both sides of the bread. On both slices of bread, place 1 slice Manchego truffle cheese and 2 oz. Serrano. Combine bread slices to make sandwich and finish toasting. Serve with a side of rosemary peach jam.