Spanish flatbreads, or tortas, are a tapas staple. Make these with thin sandwich round halves and a 1 1/4-inch circular cutter. You’ll only use 1/4 cup of the romesco, but the remainder makes a great sauce for meats, vegetables, or fish.
1/2 cup sliced almonds, toasted
2 tablespoons sherry vinegar
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 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
1/2 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
1/3 cup flat-leaf parsley leaves
How to Make It:
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.
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.