Pringa

The very best thing one can order at an Andalusian tapas bar is a pringá: a toasted chapata roll filled with mashed-up meats and sausages from a cocido and cooked in a press. Mince skinned blood sausages and chorizo, bacon, ham, and a bit of veal or beef from the cocido and fry them briefly in a little olive oil, moistening them with a little broth. Split a small, dense flat roll (an Italian ciabatta is best), brush it with olive oil, and toast or griddle it split side down. Fill the roll with the meat mixture, sprinkling on a little hot sauce or some julienned piquillo pepper, if you wish, then heat in a sandwich press. If you don’t have a sandwich press, you can improvise one by placing a flat plate weighed down with something heavy, like a 28-ounce can of tomatoes or beans, on top of the sandwich.