Recipe for a delicious manchego and chorizo toasted sandwich

A book full of toasted sandwiches—that’s something we love! Because let’s be honest, isn’t a generously filled toasted sandwich the perfect snack at any time of day? This manchego and chorizo toasted sandwich is an absolute editorial favorite; juicy and spicy.

Manchego is a fantastic sheep’s cheese from Spain. It is very high in protein, which among other things means it doesn’t like high temperatures. Even so, it is a wonderful cheese for toasted sandwiches, especially in combination with chorizo.

How to make the manchego and chorizo toasted sandwich

• Preheat the oven to 200 °C (gas mark 6) and place the bell pepper on a baking tray. Roast the pepper for 20 to 25 minutes until soft. Remove the pepper from the oven and leave it to cool. Cut it into pieces and discard the seeds and membranes.
• Heat a frying pan over medium-high heat and fry the chorizo for 3 minutes on each side or until the sausage is cooked through. Set aside for a moment.
• Spread the slices of bread with the butter and place them on the work surface, buttered sides down. Spread one slice with the mayonnaise and top with the arugula, manchego, bell pepper and hot chorizo. Place the other slice of bread on top, buttered side up, and press down with a spatula.
• Heat another frying pan over medium heat and cook the toasted sandwich for 3 to 4 minutes on each side, until the cheese has melted and the bread is toasted and golden brown. You can also use a sandwich press or panini maker.

Title: Tosti & Toast
Author: Fern Green
Price: €15,95
Publisher: Good Cook

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