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


Romesco Mayonnaise:

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

Serves: 4


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.