Open Faced Jamon Iberico Sandwiches

Open Faced Jamon Iberico Sandwiches

When it comes to air-dried ham, most people are puzzled about the topic, and with so many different variations available, it´s totally normal. The two countries that produce the most air-dried ham in the world are Italy and Spain. In Italy, they produce prosciutto, which outside of Europe is the most common and popular type of air-dried ham. In Spain, it´s Jamon Iberico, the most popular in Europe. Besides the many different styles of curing and aging times, both have an incredible taste and a creamy texture in the mouth. However, Jamon Iberico is the underdog and the overachiever, producing a higher quality ham, from pigs that are raised in large outdoor farms eating only acorns, creating a darker colored meat. In this recipe of open faced jamon Iberico sandwiches, we will be making 3 different variations of open faced sandwiches, showcasing the all-mighty jamon Iberico. These little open faced sandwiches are the perfect appetizer for any party or family get-together. Watch the video below on how to easily make these open faced jamon Iberico sandwiches, and show all of your guests the beauty of this delicate yet super tasty ham. Salud!

Open Faced Jamon Iberico Sandwiches

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Category: Appetizer

Cuisine: Spanish

Serving Size: 2


  • (1) Baguette
  • (6) Slices of Jamon Iberico
  • (1) Tomato
  • (1) Roasted Red Bell Pepper
  • (4) Slices of Queso Manchego
  • (2) Fresh Pitted Dates
  • Extra Virgin Spanish Olive Oil
  • Black Pitted Olives
  • Fresh Parsley


  1. Pre-Heat your oven to 210 C (410 F)
  2. Cut a baguette into 1-inch thick diagonal slices
  3. Add the slices of bread to a baking tray and drizzle with a kiss of extra virgin Spanish olive oil on top of each piece
  4. Add to the oven and toast for about 4 minutes
  5. Cut 1 ripe tomato in half and rub on 2 pieces of the toasted bread, drizzle each bread with extra virgin Spanish olive oil, roll 2 pieces of jamon Iberico and add one roll of ham on top of each piece of bread, securing the ham to the bread with a toothpick
  6. Next grab 2 more slices of the toasted bread and add a piece of roasted red bell pepper to each bread, a slice of queso Manchego and top it off with 1 slice of jamon Iberico rolled up and secure with a toothpick to hold everything together
  7. For our last style of open faced sandwich, grab 2 pitted dates, cut them in half, add 2 halfs to a slice of jamon Iberico and roll it together (like a cigar), drizzle 2 pieces of toasted bread with a little extra virgin Spanish olive oil, add 1 rolled ham to each bread and secure with a toothpick
  8. Add the open faced sandwiches to a plate, garnish with sliced black olives and freshly chopped parsley
  9. Enjoy!


Recipe by Albert Bevia @ Spain on a Fork

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