Spanish Chorizo and Manchego Panini

Name: Spanish Chorizo and Manchego Panini
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 2 servings
Cuisine: Spanish
Ingredients: 6 oz (170 g) Spanish chorizo (firm, cured chorizo, not fresh cooking chorizo), sliced into ¼-inch-thick rounds; 4 oz (115 g) Manchego cheese (aged), sliced into ⅛-inch-thick slices; 3 oz (85 g) roasted red peppers (jarred or fresh-roasted), drained and patted dry; 1 loaf (10–12 oz) (310 g) ciabatta bread loaf, cut lengthwise into 2 halves, then crosswise to create 2 sandwich pieces; 3 tbsp (45 ml) mayonnaise, room temperature; 2 cloves (10 g) garlic cloves, minced very finely; ½ tsp (2½ ml) fresh lemon juice; to taste kosher salt and freshly cracked black pepper; 1 tbsp (15 ml) extra virgin olive oil, for brushing bread

From the MyKitchenBank Kitchen

A warm, pressed sandwich celebrating Spanish flavors: sliced chorizo and creamy Manchego cheese on crusty bread, accented with sweet roasted red peppers and a garlicky aioli. The panini press creates golden, crispy bread while melting the cheese and warming the chorizo's spiced oils throughout. Perfect for lunch or as a substantial appetizer.

Prep: 15 min
Cook: 8 min
Total: 23 min
Makes: 2 panini sandwiches

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Steps

Before you start

Preheat your panini press or griddle for at least 5 minutes
Slice the chorizo into ¼-inch rounds
Have all ingredients assembled and ready before pressing

1
Make garlic aioli
- In a small bowl, stir together the mayonnaise, minced garlic, and lemon juice until smooth and well combined.
- Season with a pinch of kosher salt and black pepper to taste.
- Set aside.
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Ready when: Aioli is creamy and evenly mixed
Tip: Use a microplane or rasp grater for the finest garlic; avoid a food processor, which can turn garlic bitter
2
Prepare bread and spread aioli
- Cut the ciabatta loaf lengthwise in half, then cut each half crosswise to create 4 pieces (2 sandwich pairs).
- Divide the garlic aioli evenly between the 4 bread pieces, spreading it on the interior cut sides.
- Use about ½ tablespoon per piece.
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Ready when: Aioli is evenly spread on all bread pieces
Tip: Don't use too much aioli or it will squish out when pressed; a thin, even layer is ideal
3
Layer cheese, chorizo, and peppers
- Working with one sandwich at a time, layer on the aioli-covered bread: arrange half of the sliced Manchego cheese on the bottom piece, then layer half of the chorizo slices over the cheese, then half of the roasted red peppers.
- Top with the remaining Manchego cheese, then place the top bread piece (aioli-side down) on top.
- Repeat with the second sandwich.
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Ready when: Both sandwiches are fully assembled with layers evenly distributed
Tip: Layer cheese on both sides to create a melted barrier that holds fillings in place and prevents sogginess
4
Brush bread exteriors with olive oil
- Lightly brush both the top and bottom exterior surfaces of each sandwich with extra virgin olive oil.
- This promotes even browning and adds flavor.
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Ready when: Both sides of each sandwich are lightly glistening with oil
Tip: Don't oversaturate; you want a light coat, not pooled oil
5
Press sandwiches until golden
- Place a sandwich on the preheated panini press, lower the lid, and press for 4 minutes until the bread is deep golden brown and crispy, and the cheese has melted.
- Remove to a cutting board and let rest for 1 minute.
- Repeat with the second sandwich.
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Ready when: Bread is golden brown with light char marks, and cheese is visibly melted at the edges
Tip: If using a cast iron skillet and weight instead of a panini press, press gently for 2–3 minutes per side over medium-high heat
6
Rest and serve
- Transfer each panini to a serving plate and let rest for 1 minute so the cheese sets slightly.
- Slice diagonally if desired, and serve warm.
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Ready when: Cheese has set slightly but is still molten inside
Tip: Cutting while too hot may cause filling to spill out; a 1-minute rest makes a cleaner slice

Good to know

Tips

Make sure your panini press is fully preheated before cooking; cold plates won't brown the bread properly or melt the cheese evenly
Pat roasted peppers completely dry before layering to prevent the sandwich from becoming soggy
Slice the chorizo thin and the Manchego thick enough not to crumble; thin chorizo crisps slightly from the heat, while thick cheese slices melt smoothly
For extra Spanish flavor, add a thin layer of piquillo pepper paste or a sprig of fresh oregano before pressing

Storage & reheating

Serve immediately for best texture. Leftovers can be wrapped in foil and refrigerated for up to 1 day; rewarm in a 350°F (175°C) oven for 5 minutes or briefly on a panini press.

Substitutions

ciabatta bread loaf → crusty sourdough, focaccia, or Italian sandwich bread. Any crusty bread with a sturdy crumb works; avoid soft breads that tear easily
Manchego cheese (aged) → aged Gouda, Gruyère, or smoked cheddar. Choose a cheese that melts smoothly; aged cheeses work better than fresh ones
Spanish chorizo (firm, cured chorizo, not fresh cooking chorizo) → Italian salami, pepperoni, or soppressata. Use firm, cured sausages; avoid fresh chorizo or other raw sausages
roasted red peppers (jarred or fresh-roasted) → roasted yellow peppers, sun-dried tomatoes, or sautéed caramelized onions. Anything sweet and tender adds great flavor; pat dry if wet to prevent sogginess