Facebook Logo
Cookuk  logo

Chorizo and Cheese Diablo Tapas Toastie

Chorizo and Cheese Diablo Toastie
Picture copyright notice
Chorizo and Cheese Diablo Toastie

A Spanish tapas cooked using the famous Diablo sandwich toaster! Make the fillings, supply the Diablo and a heat source and let your guests cook their own.

INGREDIENTS

55g / 2oz Cheddar cheese

4 thin slices of Chorizo

1 tablespoon Tomato concentrate

2 slices of bread

Nutrition information per portion
 
PREPARATION TIME
: 10 minutes
 
COOKING TIME: 8 minutes
 
DIFFICULTY: Easy
 
FREEZE: No
 
SERVINGS: 1 Diablo Toasted Sandwich
 
EQUIPMENT: 1  Diablo Sanwich Toaster

PREPARATION

Chop the slices of chorizo into medium sized bits.

Grate the cheese.

Pre heat the Diablo on the hob or other heat source such as barbecue.

ADVICE FOR THE DIABLO TOASTIE

Chorizo is often eaten "uncooked" because it has been cured. However, some people prefer it to be fried lightly before eating. If that is your preference then simply fry on a medium heat for a minute each side.

RECIPE INSTRUCTIONS

STEP 1

Lightly butter both sides of each piece of bread. Lay a piece of bread (butterd side down) in one cup of the Diablo and gently firm it in.

Heap the filling on to the bradand then place the second piece of bread on top (buttered side up). Clamp the Diablo shut and remove the excess bread with the blunt side of a knife.

Diablo sandwich ready for toasting
Picture copyright notice
Diablo sandwich ready for toasting

STEP 2

Place the Diablo on the heat source and turn it over every minute or so. When you turn the Diablo, open it up and check the colour of the bread.

After about six minutes both sides of bread will light brown and your Diablo tapas is ready to be served immediately.

Cooked Diablo Sandwich Toastie
Picture copyright notice
Cooked Diablo Sandwich Toastie

NO RATINGS GIVEN YET - BE THE FIRST
ADD YOUR COMMENTS BELOW ABOUT THIS RECIPE. IT WILL BE ADDED ABOVE WITHIN 12 HOURS

Your Email address:

Your Name:

Click one Rating Below For This Recipe:
one star rating
two star rating
three star rating
four star rating
five star rating
Your Comments For This Recipe:

Privacy Policy

Cookie Policy

Contact Us

 

 

 

Copyright 2006 - 24 CookUK. All rights reserved.