Castilian Bikini

Ingredients

• Pain de mie or brioche pullman loaf, crusts removed, sliced thin
• Iberico chorizo, thinly sliced
• Comté, shaved or thinly sliced
• Black truffle, shaved (or truffle paste)
• Softened butter, for the exterior
• Pimentón Honey
• Honey
• Smoked pimentón
• Pinch of salt

Instructions

1. Pimentón honey: Warm honey gently, whisk in smoked pimentón and a pinch of salt. Keep warm and loose.
2. Lay out two slices of bread. Layer Comté, then Iberico chorizo, then shaved truffle, then a second layer of Comté so cheese meets both slices of bread.
3. Close the sandwich and butter both exterior faces.
4. Press in a hot sandwich press or weighted skillet over medium heat until deeply golden and the cheese is fully melted, about 3 minutes per side.
5. Cut into rectangles or triangles, crusts trimmed clean.
6. Drizzle with pimentón honey and finish with additional shaved truffle.