Almussafes sandwich with vegan sobrasada

Ingredients

• 80 g sun-dried tomatoes (not in oil), for the sobrasada
• 40 g walnuts, for the sobrasada
• 2 teaspoons sweet paprika, for the sobrasada
• ½ teaspoon hot paprika, for the sobrasada
• 1 garlic clove, for the sobrasada
• 1 teaspoon wine vinegar, for the sobrasada
• 4 tablespoons olive oil, for the sobrasada
• A pinch of salt, for the sobrasada
• 3 large onions
• 3 tablespoons olive oil, for the onion
• A pinch of salt, for the onion
• 8 slices of meltable vegan cheese (about 120 g)
• 2 vegan baguettes (no lard, no milk), about 250 g each

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of onion
• What to use instead of bread

Instructions

1. For the sobrasada, cover the sun-dried tomatoes with hot water and leave them for 15 minutes. Drain them well and keep a little of the water.
2. Blend the tomatoes with the walnuts, both paprikas, garlic, vinegar, oil and salt until you have a spreadable paste. If it's too thick, add a tablespoon of the soaking water. It makes more than enough for the four sandwiches; leftovers keep for 5 days in the fridge.
3. Slice the onions thinly and cook them gently with the oil and salt over low heat for 30-40 minutes, stirring now and then, until very soft and caramelized.
4. Cut each baguette in half and open the pieces. Spread a generous layer of sobrasada on the bottom, add the hot caramelized onion and cover with the vegan cheese.
5. Close the sandwiches and toast them on a griddle or in a frying pan over medium heat for 2-3 minutes per side, pressing them with a spatula and covering the pan so the vegan cheese melts. Serve hot.

Nutrition facts

Approximate, per serving (about 325 g). Calculated with data from USDA FoodData Central.