As a child, my grandfather used to make it for me… though neither of us knew that in Spain it was called a bikini. He was famous in his Puerto Rican café for this type of holiday sandwich—always warm, crispy, and irresistible.
The bikini is a Spanish classic: a hot ham-and-cheese sandwich, crispy and perfect at any time. It brightens any festive table, from early morning to past midnight. In fact, it’s the Spanish version of the French croque-monsieur.
The bikini itself originated in the 1950s in Catalonia and gained its identity at a nightclub called Bikini, where it was served late at night. During those festive dawns, it became so popular that it solidified its place as a must-have holiday sandwich for anyone looking for something simple and tasty.
But the bikini doesn’t stand alone. Across Latin America, we have sandwiches that have survived decades of celebrations, carols, late nights, and endless tables. They are the silent heroes: loved by young and old, easy to prepare ahead of time, never fried, stretch far, and always hit the right note.
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Puerto Rico
In my homeland, no celebration is complete without the sándwich de mezcla. Creamy, soft, and with that pink hue that lights up any table, the holiday sandwich is served in triangles or small squares and disappears as if someone were smuggling them under the table. Served cold, they’re perfect for both kids and adults.
Argentina
The sándwich de miga, light and addictive. The classics are ham and cheese, but during the holidays, asparagus versions appear, offering that healthy touch we can’t forget. They stay perfect for hours, even in the fridge, making them an ideal holiday sandwich and more nutritious than a choripán.
Venezuela
Pan de jamón isn’t a typical sandwich—it’s more like a rolled cake. Bread, ham, olives, and raisins rolled up in pure Christmas spirit. Perfect for any time. A Venezuelan makes it and shares it with pride.
Peru
The Peruvian butifarra, made with local ham or marinated pork belly (even better) with ají panca, spices, homemade mayonnaise, and salsa criolla. It’s the perfect lifesaver when the party has been going on for hours. It deserves its place as an essential holiday sandwich.
Cuba
Of course, a miniature media noche cheers the whole world. This pork, ham, Swiss cheese, mustard, and pickle classic is a true anthem. These sandwiches never fail—they’re the flavorful touch every celebration needs. They satisfy, are easy to make, work well in hot or cold weather, are loved by all, and accommodate any allergy or intolerance.
If you’re looking for inspiration, my version of the bikini features Serrano ham, Mahón cheese (melts beautifully), and quince butter. It’s a holiday sandwich on another level, blending sweet and savory—a recipe that earns applause without much effort.
Amid all the fried foods, grease, and rice, these sandwiches are the light, delicious breather every celebration needs.
Serrano, Cheese, and Quince Butter Bikini
Ingredients:
- 4 slices of brioche bread, crust removed
- 4 slices of Consorcio Serrano Ham
- 2 thin slices of Mahón cheese (you can also use mozzarella or Oaxaca cheese)
- 2 tbsp unsalted butter
- 1 oz quince paste
- 1 tbsp softened butter (for mixing)
Instructions:
For the quince butter: blend the quince paste with the softened butter until smooth. Any extra can be shaped using plastic wrap and stored in the refrigerator.
In a skillet over medium-high heat, toast the bread first. Use a spatula to press it so it becomes thin and well-toasted. Remove the bread. Add a small amount of the quince butter, the cheese, the ham, and the remaining slice of bread. Cook covered for a few more minutes over medium heat. Press gently until it turns golden and crispy on the outside and the cheese melts inside.
Cut into triangles. Serve hot and let the party begin.
Doreen Colondres is an author, chef, wine instructor, creator of lacocinanomuerde.com, and founder of vitishouse.com. Follow her on social media @doreencolondres.