Recipe: toast with manchego and chorizo

Say wine, snacks or haute cuisine and the gourmands at online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our cheffies serve you: toast with manchego and chorizo.

A book full of toasties, that's what we love! Because let's be honest, such a thickly topped toastie is the perfect snack for any time of the day, right? This toastie with manchego and chorizo is an absolute editorial favorite; juicy and spicy.

INGREDIENTS
1 red bell pepper
1 chorizo, halved lengthwise and sliced
2 slices of sourdough rye bread or brown bread
1 tbsp butter, at room temperature
1 tbsp mayonnaise
a small handful of arugula
30 g manchego, sliced

Manchego is a fantastic sheep's cheese from Spain. Very rich in protein, which among other things means that it doesn't like high temperatures. Still, it's a great cheese for toasts, especially in combination with chorizo.

How to make the toast with manchego and chorizo

1. Preheat the oven to 200 °C (gas mark 6) and place the bell pepper on a baking sheet. Roast the bell pepper for 20 to 25 minutes until it is soft. Remove the bell pepper from the oven and let it cool. Cut it into pieces and discard the seeds and seed membranes.
2. Heat a frying pan over medium heat and cook the chorizo for 3 minutes on each side or until the sausage is cooked through.
3. Set aside.
4. Spread the slices of bread with the butter and place them on the work surface, buttered sides down.
5. Spread one slice with mayonnaise and top with the arugula, manchego, bell pepper, and hot chorizo.
6. Place the other slice of bread on top, with the buttered side facing up and press down with a spatula.
7. Heat another frying pan over medium heat and cook the toast for 3 to 4 minutes on each side, until the cheese is melted and the bread is toasted and golden brown. You can also use a toast maker or panini press.

Title: Toast & Toast
Author: Fern Green
Price: €15,95
Publisher: Good Cook