This recipe from Gourmet Magazine is an example of what one can expect to be served at a Spanish tapas bar. They are very quick to prepare and can be made up to one day in advance, keeping in mind that they should be brought to room temperature before serving. I only use 1/2 teaspoon of red pepper flakes but you can use a whole teaspoon if you like your food spicy.
This Cajun Chicken Melt recipe contains oscar mayer chicken breast, roasted red pepper, italian bread, pepperoncini peppers, kraft tuscan house italian dressing and marinade and more.
