Spanish Sandwich by Mary Leonardi-Cattolica Sansen

  • Spanish Sandwich
    Thinly sliced imported Spanish Chorizo
    Thinly sliced imported Manchego cheese
    Romesco sauce
    Valeriana
    Romesco Sauce
    4 dried nora or ancho peppers, soaked in boiling water for 30″
    2 large slices of very stale country bread, fried lightly in olive oil on both sides
    2 large cloves of garlic, peeled
    a handful of blanched almonds toasted
    a handful of blanched hazelnuts toasted and peeled
    1 1/2 tsp salt
    1 yellow onion chopped
    2 canned tomatoes
    1/2 cup dry white wine
    1 Tbsp sherry vinegar
    1 1/2 cup water
    1/4 cup olive oilProcess the bread, garlic, nuts and salt in a food processor until smooth. Remove ribs and seeds from the soaked peppers and discard. Scrape the flesh from the skins. Add the flesh to the bread/nut mixture. Process until it is fully incorporated.Meanwhile, saute the onions until golden, then add the tomatoes and cook gently for about 10 minutes smashing the tomatoes into the onion. Add the bread mixture to the onion/tomato mixture mixing thoroughly, then add the wine, vinegar and water. Cook on low heat for about 15 minutes. It should be fairly thick. Use either hot or cold.
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