Make the Bikini, Barcelona’s Favorite Sandwich, at Home

When you request for a bikini in Barcelona or other towns in the Catalonia region of Spain, you’ll get a pressed toasted sandwich, typically with ham and cheese. At New York City’s Ernesto’s, chef Ryan Bartlow uses his variation, the Bikini Hemingway, which calls for chopped poached shrimp and Txistorra sausage to be topped with Mahon cheese, and pushed into a toasted sandwich. It’s sprinkled with honey after it cooks for a delicious combination of tastes. This recipe can be easily multiplied as required; prepare a batch and host your own Spanish cocktail and tapas party.

Often asked concerns
What is pan de cristal?
Pan de cristal is a Spanish bread from the Catalan region. It is likewise called “glass bread,” for its wonderfully crisp crust and open crumb.

What is Txistorra sausage?
Txistorra sausage is a type of Spanish chorizo. Slice down the middle of a stick of Txistorra or Spanish chorizo (such as Despana). Break the sausage into pieces, transfer to a food processor, and process up until smooth, about one minute, scraping down the sides of the bowl as required (it’s alright if you have a little bit more than 1/3 cup o the spread).
Bikini Hemingway
Notes from the Food & Wine Test Kitchen
It’s crucial to press this sandwich down while toasting it, so we positioned a heavy skillet on top (if you like, place a piece of parchment paper in between the sandwich and the frying pan on top). You can also push it in a panini press, and then complete it in the oven.

This sandwich calls for poached shrimp. You can acquire shrimp that has actually been poached to utilize in this recipe. To poach it yourself: Combine one cup water and 2 tablespoons fresh lemon juice in a pot and bring to a simmer over medium heat. Include the shrimp and cover the pot. Remove the pot from the heat and poach the shrimp up until they are simply firm, 2 to 4 minutes. Transfer the shrimp to an ice bath utilizing a slotted spoon and let them cool for two minutes. Drain well.

Make ahead
You can make numerous parts of the sandwich ahead of time. The shrimp can be poached a day ahead of time, and the sausage can be ground up to three days before usage. The sandwich can be built ahead of time, covered in plastic, and prepared when you are prepared to consume.
1 (8-ounce) pan de cristal loaf or ciabatta loaf

1/3 cup (2 1/2 ounces) Txistorra sausage spread or Spanish chorizo (see Notes from the Food & Wine Test Kitchen).

3 medium (21/25 count) shrimp (2 ounces overall), peeled, deveined, and poached (see Notes from the Food & Wine Test Kitchen).

1 1/2 ounces Mahon cheese, very finely sliced.

2 tablespoons olive oil, plus more for drizzling.


Flaky sea salt.
Preheat the oven to 400 ° F. Cut the bread loaf in half horizontally, and cut each half to an 8- x 3-inch slice. Spread the sausage on the bottom bread slice. Slice the shrimp in half lengthwise. Arrange the shrimp uniformly on top of the sausage spread. Leading the shrimp with Mahon cheese and the top bread slice.

Heat the olive oil in a big ovenproof sauté pan over medium heat. Place the sandwich in the sauté pan, and set a large heavy skillet on top, to weigh down the sandwich (if you like, position a piece of parchment paper in between the top of the sandwich and the bottom of the skillet). Toast the sandwich on 1 side until it is golden, 4 to 5 minutes. Remove the skillet, and thoroughly turn the sandwich over. Set the frying pan on top of the sandwich, and toast for 3 to 4 minutes. Eliminate the skillet from the sandwich, and move the sauté pan to the oven. Bake the sandwich in the preheated oven it is warmed through and the cheese is melted, about 5 minutes. Remove the sandwich from the oven, and let it rest for 1 minute. Cut the sandwich into 4 pieces. Drizzle with honey and additional olive oil; sprinkle with a pinch of salt, and serve.

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