Melted Manchego Tortas With Romesco & Chorizo

Spanish flatbreads, or tortas, are a tapas staple. Make these with thin sandwich round halves and a 1¼-inch circular cutter. You'll only use ¼ cup of the romesco, but the remainder makes a great sauce for meats, vegetables, or fish.

Melted Manchego Tortas With Romesco & Chorizo

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ½

    cup sliced almonds, toasted

  • 2

    tablespoons sherry vinegar

  • ½

    teaspoon dried oregano

  • ¼

    teaspoon salt

  • ¼

    teaspoon crushed red pepper

  • 1

    tablespoon chipotle chile, canned in adobo sauce

  • 2

    large bottled roasted red bell peppers (about 4 ounces), drained

  • 1

    garlic clove

  • ½

    cup extra-virgin olive oil

  • 3

    whole-wheat sandwich rounds (such as Nature's Own)

  • 2

    ounces Manchego cheese, shaved (about 1 cup)

  • 4

    ounces Spanish chorizo, cut into 32 (1/16-inch) slices

  • cup flat-leaf parsley leaves

Directions

1. Preheat broiler. 2. Combine first 8 ingredients (through garlic); pulse until blended. Slowly add oil through food chute with food processor on; process until smooth. Set aside 1/4 cup sauce; reserve remaining sauce for another use. 3. Split sandwich rounds; cut out 32 (1 1/4-inch) circles using a sharp round cookie cutter. Arrange bread in a single layer on a baking sheet; top evenly with cheese. Broil 3 minutes or until cheese melts. Remove from oven. Top each with 1 slice chorizo, 1/4 teaspoon romesco, and 1 parsley leaf.


Nutrition

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