Ingredients:
Bread baguette
Bellota Iberian salchichon
Chorizo Iberico Bellota
Crushed tomatoes
Extra virgin olive oil
long Stick
Preparation:
Open the loaf with a knife. Cut into squares to make the little sandwiches.
Spread the tomato puree and pour a little olive oil.
Cut the Bellota chorizo and salchichon, or out of the bag if you have it cut.
Take the stick and click the sandwich.
Collect a minimum of ten in a glass or vase to serve.