Name: Melted Manchego Tortas with Romesco and Chorizo
Total time: 25 min
Yield: Serves 16 (serving size: 2 rounds)
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; ⅓ cup flat-leaf parsley leaves

Directions

Step 1
Preheat broiler.

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Step 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.
Step 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 Facts

Per Serving:

84 calories; fat 6g; saturated fat 2.1g; mono fat 2.7g; poly fat 0.6g; protein 3.5g; carbohydrates 4.2g; fiber 1.2g; cholesterol 10mg; iron 0.4mg; sodium 164mg; calcium 62mg.

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Ingredients

Directions

Nutrition Facts