- Servings:
- 1 sandwich
- Yield:
- 18 servings
Ingredients
- 18 eachKing’s Hawaiian® Original Slider Buns
- ½ lbSalted butter, divided
- 18 eachSlices of Iberico ham
- 8 ozManchego cheese
- 4 ozBaby arugula
- 3 eachAnjou pears
- 3 tbspExtra virgin olive oil
- 6 tbspSugar
- 1 cRed wine
- 9 ozFig jam
- 1 eachOrange
- 1 tspCoarse ground black pepper
- ⅛ tspSea salt
- 3 tbspChopped Marcona almonds
- 2 tbspHoney
Build It!
Spread remaining butter on the inside of the tops and bottoms of all buns. Toast on a griddle till golden brown.
Spread Marcona Almond-Honey Butter on the inside of all bottom buns.
Top each with 2 slices of Iberico Ham, folded on top of itself.
Using a vegetable peeler, shave 4-5 pieces of Manchego over ham.
Top with 4 to 5 leaves of baby arugula.
Place 2 slices of grilled pear on top of arugula.
Spread Red Wine Fig Jam inside of top bun and place on top of pear slices.
Marcona Almond-Honey Butter
Make It!
- Mix 6 oz softened butter, honey, and Marcona almonds together. Set aside.
Red Wine Fig Jam
Make It!
- Mix wine, fig jam, the zest and juice of the orange with the sugar and some salt and pepper.
- Bring to a boil, reduce heat to medium high and cook down until it reaches a temperature of 225° F. Allow to cool.
Grilled Pears
Make It!
- Slice pears in half and scoop out the core. Lay each half on the cut flat side and slice vertically into 6 useable slices. Reserve edges for another use.
- Brush pear slices with olive oil and sprinkle with sugar. Then grill over high heat without moving to get grill marks. Flip and repeat, then remove from heat and set aside.
