Chicago Spanish tapas restaurant Café Ba-Ba-Reeba! shares pressed bikini sandwich recipe

CHICAGO (WLS) -- It's a Lincoln Park mainstay that made small plates popular in Chicago. ABC7 Chicago Cooked up a Spanish Storm Thursday with Café Ba-Ba-Reeba!

Located on Halsted Street and Armitage Avenue, the restaurant is known for tapas and sangria.

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On Thursday, executive chef Eric Jorgensen made another iconic dish of theirs: the pressed bikini sandwich.

Recipe

Yield: 1 sandwich

Ingredients
1 ciabatta loaf, 8 inches in length
12 slices Ibérico chorizo
3 piquillo peppers, opened, seeds removed
4 Tbsp. stracciatella (available at Whole Foods)
1 Tbsp. honey
Olive oil, for cooking

Method

Cut the loaf of ciabatta in half lengthwise. Place the Ibérico Chorizo on one half and the piquillo peppers on the other.
Spread the stracciatella over the Ibérico chorizo and close the sandwich.
Toast the sandwich on a flat griddle or panini press coated in olive oil for 5 minutes on each side. The sandwich should be melty and crunchy.
Cut the sandwich into four triangles and arrange on a serving plate or board lined with brown paper.
Drizzle liberally with honey.