The Pons Quintana family's Menorcan Sobresada

Sobrasada is a Baleric pork and pimenton cured pate. Here is Nando’s way to jazz it up..

You will need

Sobrasada

Ciabatta style bread – sliced

Honey

With a knife, spread Sobrasada onto slices of bread.  Lay in a baking tray and drizzle a little honey over the slices.

Place under grill until sobresada bubbles to a deep golden colours, and the paprika infused oil runs into bread.