8 slices jamon serrano
12 thin slices of sweet chorizo, such as vela dulce from la Rioja
8 slices 3 day-old bread, crusts removed
2 tablespoons grated Manchego cheese
4 eggs, beaten
90 ml extra virgin olive oil
fine sea salt and freshly ground black pepper
12 thin slices of sweet chorizo, such as vela dulce from la Rioja
8 slices 3 day-old bread, crusts removed
2 tablespoons grated Manchego cheese
4 eggs, beaten
90 ml extra virgin olive oil
fine sea salt and freshly ground black pepper
To serve
olives pimientos de Padron (optional)
method
1. Divide the ham and chorizo between 4 slices of bread, grind over some pepper and sprinkle the grated cheese on top of the chorizo, keeping it to the centre of the slices. Put the remaining slices of bread on top and press down firmly.
Put the beaten eggs, salt and pepper in a flat dish large enough to take 2 sandwiches at a time and dip the sandwiches in the mixture.
2. Heat half the oil in a non-stick frying pan large enough to take 2 sandwiches at a time, then fry on both sides over medium heat until crisp and golden, 3 - 3 1/2 minutes each. Repeat with the remaining oil and remaining sandwiches. Cut into triangles, skewer on sticks and serve while hot with olives, and pimientos de Padron, if using.
Note Pimientos de Padron are tiny green peppers named after Padron in Galicia - you sometimes find them for sale in Spanish shops. Simply sauteed in olive oil, then sprinkled with salt, you eat them off the stalk, leaving the seeds behind. Be warned - about one in six will be as hot as a chilli! Just as you build up confidence, one comes along and blows your head off.
To make them, heat 2 tablespoons virgin olive oil in a large frying pan. Working in batches, add 200 g fresh green pimientos de Padron and fry, shaking the pan, until the skins develop white blisters and the green colour intensifies. Remove from the pan, pile onto a plate and sprinkle with salt.
Put the beaten eggs, salt and pepper in a flat dish large enough to take 2 sandwiches at a time and dip the sandwiches in the mixture.
2. Heat half the oil in a non-stick frying pan large enough to take 2 sandwiches at a time, then fry on both sides over medium heat until crisp and golden, 3 - 3 1/2 minutes each. Repeat with the remaining oil and remaining sandwiches. Cut into triangles, skewer on sticks and serve while hot with olives, and pimientos de Padron, if using.
Note Pimientos de Padron are tiny green peppers named after Padron in Galicia - you sometimes find them for sale in Spanish shops. Simply sauteed in olive oil, then sprinkled with salt, you eat them off the stalk, leaving the seeds behind. Be warned - about one in six will be as hot as a chilli! Just as you build up confidence, one comes along and blows your head off.
To make them, heat 2 tablespoons virgin olive oil in a large frying pan. Working in batches, add 200 g fresh green pimientos de Padron and fry, shaking the pan, until the skins develop white blisters and the green colour intensifies. Remove from the pan, pile onto a plate and sprinkle with salt.
serving amount
serves 4: makes 16 pieces
rate this recipe
|
1 comments
| |||
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
