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Ricotta and romesco sandwich

The romesco takes a little time to make, but once you have a jar of this

flavour-packed wonder sauce in your fridge, it will fuel a week s worth of

meals and you ll be patting yourself on the back after each one. This recipe

makes more romesco than you need, so I ve suggested some more ideas for how to

use it below.

Makes 2 sandwiches

4 slices of sourdough bread

100g ricotta

1 avocado

A couple of handfuls of green leaves and your preferred herbs

For the sauce

150g blanched almonds

6 tbsp extra virgin olive oil, plus extra for frying

2 slices good, stale white bread (about 40g), torn into chunks

2 garlic cloves, peeled and finely chopped

1 tsp sweet smoked paprika

220g jar of roasted red peppers, drained

2 tbsp sherry vinegar

1 small dried chilli, crumbled, or a pinch of dried chilli flakes

Salt and black pepper

1 Preheat the oven to 200C/400F/gas mark 6. First, make your romesco sauce.

Scatter the almonds on a baking tray and roast for 8-10 minutes, until golden.

Meanwhile, heat a little olive oil in a pan and fry the bread until golden

brown all over. Add the garlic and smoked paprika and cook for a further

minute, then take off the heat.

2 Transfer the almonds and toasted bread to a food processor. Add the peppers

and blitz until you have a coarse paste don t get carried away, you want some

texture.

3 Tip the whole lot into a mixing bowl, stir in the extra virgin olive oil,

sherry vinegar and chilli. Mix well, then season to taste. Romesco is about a

balance of punchy flavours, and it will mellow and meld as you leave it to sit.

Too thick? Add a little water. Too sweet? Add a little vinegar. Too sharp? Add

a little oil.

4 When you are ready to eat your sandwiches, lightly toast the bread. Spread

the ricotta thickly on two slices and the romesco generously on the other two.

Slice the avocado, put it on top of the romesco, then put the ricotta bread on

top to sandwich the lot.

5 Heat a dry frying pan until medium hot and toast the sandwiches on each side

for 2-3 minutes. Take off the heat, then quickly fill with your salad leaves

and herbs, and eat.