|
Preheat a panini press or place a large skillet
over medium-high heat.
In the bowl of a food processor, puree the
pimientos and piquillo peppers. Spread the
puree onto the slices of bread and scatter some
parsley leaves over each slice.
Lay down a slice of cheese on four of the
slices, top each with a few slices of Serrano
and another slice of cheese and then cap them
off.
Place the sandwiches in the press or skillet
and grill until toasted and heated through (if
using the skillet, weigh the sandwich down with
another pan and flip it over once one side is
toasted).
Cut the sandwiches up and serve.
-
|
