Receta de BOCADILLO de ESPÁRRAGOS | Gipsy Chef

Slice the baguette rolls in half lengthwise.

Drizzle the inside of each roll with olive oil.

Layer the sliced chorizo evenly on the bottom half of each roll.

Add a layer of manchego cheese on top of the chorizo.

Place roasted red peppers on top of the cheese.

Sprinkle smoked paprika and salt over the peppers.

Close the sandwich with the top half of the baguette.

Press down gently to compact the sandwich.

Optionally, grill the bocadillo on a panini press or in a skillet until the bread is crispy and the cheese is melted.

Slice the bocadillo into smaller pieces for serving.

Serve warm with a side of olives or a salad.

Spice Level: