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

• 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)

• 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.

Did you know that Cava de Guarda Superior is 100% organic and comes from vineyards over 10 years old? 🥂 In addition to being one of the most versatile wines, Cava is a guarantee of quality and traceability—from vine to glass.