Sobrasada is a Baleric pork and pimenton cured pate. Here is Nando’s way to jazz it up..
You will need
Ciabatta style bread – sliced
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.