Ibérico Slider
Jamón on a mini bun
Jamón ibérico on a small brioche bun with tumaca sauce, EVOO, and a thin slice of manchego. Not a burger — a slider. The jamón stays raw and silky, the tumaca replaces any condiment, the manchego adds salt and richness. Three Iberico Club products, mini buns from any bakery, assembled in 30 seconds each.
Ingredients
- Hand-Carved Jamón 100% Ibérico de Bellota "Pata Negra" 2.5oz
- Unique Artisanal Manchego Cheese “Gran Reserva” Dehesa de los Llanos 8.8 Ounces
- Award-winning Extra Virgin Olive Oil. Picual 500ml.
- Premium Fresh Tomato Spread "Tumaca Sauce" 7.8 oz Jar
Preparation
- Slice small brioche buns in half. Toast the cut sides lightly.
- Spread tumaca sauce on the bottom bun.
- Layer jamón ibérico in loose folds — don't press it flat. Add a thin slice of manchego.
- Drizzle the top bun with a few drops of EVOO. Close and serve immediately.
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