This full-blown sarnie is best served with lime wedges, extra hot pickled peppers and an ice-cold drink.
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Preheat the oven to 180°C, gas mark 4. Spread one side of each slice of bread with butter and set butter-side down. Spread 2 slices with the chilli paste, and the other 2 with the refried beans.
Mix the salad onion and pork in a bowl, season, then arrange on top of the chilli paste. Top with the 1⁄2 the guindillas, pimiento piquillos and Jarlsberg. Press the other slice of bread on top, refried bean-side down and butter-side up.
Heat a large ovenproof frying pan over a medium heat. Add the sandwiches and cook for about 2 minutes, pressing them with a spatula, until the underside is crisp and golden. Carefully flip them over and cook the other side until golden. Lay a sheet of baking parchment on top of the sandwiches and weigh them down with a roasting tin.
Slide the pan into the oven and cook the sandwiches for about 3 minutes, until the filling is hot and the cheese is melting. Cut each sandwich in half and serve at once.
Typical values per serving when made using specific products in recipe
Energy | 3,132kJ/ 749kcals |
|---|---|
Fat | 41g |
Saturated Fat | 23.7g |
Carbohydrates | 52.9g |
Sugars | 12.4g |
Fibre | 5.6g |
Protein | 42.1g |
Salt | 2.8g |
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