Grilled Salchichón Sandwich with Romesco Mayo
1 small eggplant, sliced lengthwise into 1/2-inch thick slices
1 zucchini, sliced lengthwise into 1/2-inch thick slices
1 red onion, sliced into 1/2-inch thick slices
1/4 cup olive oil, divided
1 tsp chopped fresh thyme
1 tsp chopped fresh rosemary
8 slices crusty bread
12 slices Campofrio Salchichón
1/4 cup grated Manchego cheese
1/4 cup toasted blanched almonds
1/4 cup roasted red pepper
2 cloves garlic
1 tbsp olive oil
Pinch each salt and pepper
1/4 cup mayonnaise
Prep Time: 20 minutes
Total Time: 40 minutes
Preheat grill to medium-high heat; grease grate well. Toss together eggplant, zucchini, onion, 3 tbsp olive oil, thyme and rosemary. Grill vegetables for 5 to 7 minutes per side or until well marked and tender. Let cool slightly; chop into smaller pieces.
Romesco Mayonnaise: Meanwhile, in food processor, combine almonds, roasted red pepper, garlic, olive oil, salt and pepper; pulse until smooth. Transfer to bowl and stir in mayonnaise.
Spread mayonnaise mixture evenly over 4 slices of bread. Top with grilled vegetables, Salchichón and Manchego. Cap with remaining bread. Brush both sides of sandwiches with remaining olive oil. Grill for 2 to 3 minutes per side or until golden brown and crisp.
Tip: Serve sandwiches with an ice-cold lager.