Spanish Rarebit (sobrasada on olive bread, topped with manchego cheese)

During a visit to Brockley Market, I tried all kinds of meat from Flavours of Spain. I picked up some sobrasada (spreadable chorizo) and decided to make a kind of ‘Spanish Rarebit’ with it. Here’s the recipe.

Olive bread

I used a bread maker for this and added the wet ingredients first:

1 1/4 cup warm water
3 tbsp olive oil
1/2 cup chopped couchillo olives

Then the dry ingredients:

3 cups bread flour
2 tsp active dry yeast
2 tbsp white sugar
1 tsp smoked salt

I then left the bread make to do it’s thing.

Once baked, I spread the sobrasada onto the bread, topped with manchego cheese and popped under the grill until the cheese had melted.

A great little brunch dish. Although next time I would add a little chilli flakes and cheddar to the cheese mixture and pop a fried egg on top. Or maybe spread the sobrasada onto the bread and add honey like I was told!

You can catch Flavours of Spain at Borough Market or Brockley Market.