Make the Bikini, Barcelona’s Favorite Sandwich, at Home

• 1 (8-ounce) pan de cristal loaf or ciabatta loaf
• 1/3 cup (2 1/2 ounces) Txistorra sausage spread or Spanish chorizo (see Notes from the Food & Wine Test Kitchen)
• 3 medium (21/25 count) shrimp (2 ounces total), peeled, deveined, and poached (see Notes from the Food & Wine Test Kitchen)
• 1 1/2 ounces Mahon cheese, thinly sliced
• 2 tablespoons olive oil, plus more for drizzling

Honey

Flaky sea salt

1. Preheat the oven to 400°F. Cut the bread loaf in half horizontally, and trim each half to an 8- x 3-inch slice. Spread the sausage on the bottom bread slice. Slice the shrimp in half lengthwise. Arrange the shrimp evenly on top of the sausage spread. Top the shrimp with Mahon cheese and the top bread slice.
2. Heat the olive oil in a large ovenproof sauté pan over medium heat. Place the sandwich in the sauté pan, and set a large heavy skillet on top, to weigh down the sandwich (if you like, place a piece of parchment paper between the top of the sandwich and the bottom of the skillet). Toast the sandwich on 1 side until it is golden, 4 to 5 minutes. Remove the skillet, and carefully flip the sandwich over. Set the skillet on top of the sandwich, and toast for 3 to 4 minutes. Remove the skillet from the sandwich, and transfer the sauté pan to the oven. Bake the sandwich in the preheated oven it is heated through and the cheese is melted, about 5 minutes. Remove the sandwich from the oven, and let it rest for 1 minute. Cut the sandwich into 4 pieces. Drizzle with honey and additional olive oil; sprinkle with a pinch of salt, and serve.