Grilled Manchego and Roasted Pepper Sandwich with Romesco Sauce

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

Toasted artisan bread layered with nutty Manchego cheese and sweet roasted red peppers, complemented by smoky Romesco sauce for a vibrant Spanish sandwich. This Spanish recipe (vegetarian), ready in about 18 minutes, pairs artisan rustic bread slices, Manchego cheese, sliced, and roasted red bell peppers, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 artisan rustic bread slices
• 6 oz Manchego cheese, sliced
• 1 cup roasted red bell peppers, sliced
• 4 tbsp romesco sauce
• 2 tbsp olive oil
• 1 tbsp butter

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Instructions

1. Step 1: Preheat a grill pan over medium heat. Brush 4 slices of artisan rustic bread lightly with 2 tbsp olive oil on both sides.
2. Step 2: Spread 1 tbsp Romesco sauce evenly on two of the bread slices. Layer 6 oz sliced Manchego cheese and 1 cup sliced roasted red bell peppers on top of the sauce.
3. Step 3: Top with the remaining bread slices to form sandwiches. Spread 1 tbsp butter on the outside of each sandwich.
4. Step 4: Place sandwiches on the preheated grill pan and cook for 3-4 minutes per side until the bread is golden brown and the Manchego cheese melts.
5. Step 5: Remove sandwiches from the pan, slice in half, and serve warm with extra Romesco sauce for dipping.