Melted Manchego Tortas with Romesco and Chorizo

By NorbergRhonda

Katherine Cobbs, Cooking Light

NOVEMBER 2013

Ingredients

• 1/2 cup sliced almonds, toasted
• 2 tablespoons sherry vinegar
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 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
• 1/2 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
• 1/3 cup flat-leaf parsley leaves

Details

Servings 16
Adapted from myrecipes.com

Preparation

Step 1

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.