Manchego & chorizo

Manchego & chorizo

By
From
Melts
Makes
1
Prep
15 mins
Cooking time
40 mins
Photographer
Jaqui Melville

Manchego is a fantastic sheep’s cheese from Spain and is very high in protein. This means it doesn’t like high cooking temperatures, but that doesn’t stop it from delivering a great flavour in this toastie, especially when teamed up with chorizo.

Ingredients

Quantity Ingredient
1 red pepper
1 cooking chorizo, halved lengthways and sliced
1 tablespoon butter, room temperature
2 slices rye sourdough or brown bread
1 tablespoon mayonnaise
small handful rocket
30g manchego, sliced

Method

  1. Heat the oven to 200ºC and place the pepper onto a small baking tray. Roast the pepper for 20–25 minutes until soft. Remove from the oven and leave to cool, then slice, discarding the core and seeds.
  2. Heat a frying pan over a medium-high heat and fry the chorizo for 3 minutes each side or until cooked through. Set aside.
  3. Spread the butter over each slice of bread and turn them over. Spread one slice with the mayonnaise and top with the rocket. Lay the manchego on top, then the pepper and the hot chorizo. Close the sandwich with the other slice of bread, butter-side up, and press down with a spatula.
  4. Heat another frying pan over a medium heat and cook the sandwich for 3–4 minutes on each side until the cheese has melted and the bread is toasted and golden. You can also cook the sandwich in a toasted sandwich maker or a panini press.

Best bread

  • rye, sourdough or brown
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