Easy Bocadillo de Chorizo - Spanish Sandwich Recipe | CulinaryCreationss

Ingredients

• Spanish-Style Crusty Roll: (2 rolls) Look for something like a small baguette, ciabatta, or a barra-style roll. The key is a crisp crust and an airy, soft crumb.
• Spanish Cured Chorizo: (about 4 ounces / 115g) This is the star! Choose a semi-cured or fully cured variety, not fresh raw chorizo.
• Manchego Cheese: (about 4 ounces / 115g) Semi-curado (semi-cured) Manchego is ideal for its mild, nutty flavor and excellent melting properties.
• Optional Toppings: (Choose one or a few to customize your bocadillo!)
• Ripe Tomato: (1 small) For rubbing the bread, a classic Spanish technique.
• Roasted Red Peppers: (from a jar, piquillo-style) Adds a sweet, smoky element.
• Handful of Arugula: For a fresh, peppery bite.
• Fried Egg: (1 per sandwich) For a heartier, breakfast-for-dinner style bocadillo.