Perhaps this should be ‘sandwich tostado‘ as the filling is definitely verging on the Espanola side with Manchego cheese and sliced Chorizo, but as the rolls are specifically Panini rolls, I’m going with that.
There are some days when you do just want a sandwich. You might as well make it a good one. A sandwich needs some careful consideration.
If you’re already a fan of the sandwich king, Max Halley, you’ll be aware of his sandwich rules – hot, cold, sweet, sour, crunchy, soft. A perfect sandwich should have one of each of these elements.
Here, I’ve used panini rolls and sandwiched them with sliced chorizo, some chargrilled peppers from a jar (the same ones as I used in the Quick Quesadillas on Monday), and some sliced Manchego cheese.
I’m yet to find the perfect method for toasting my paninis at home, given that I don’t have one of those fancy panini presses that they have in coffee shops. I tend to toast them in a dry flat-bottom saute pan, then add some pressure by placing a plate or saucepan on top.
It’s a delicate line between toasting the outside of the bread enough without burning it, yet managing to melt the cheese inside. It’s also quite nice if the peppers can stay cold. Impossible, but we can live in hope. It’s a work in progress.
- Panini rolls
- Manchego cheese
- Sliced Chorizo
- Chargrilled peppers in oil