Sliders with Tulip Jamonilla Fresca

Cut tomatoes into small cubes and finely chop red onion, parsley and chilli.

Stir together the small tomatoes with finely chopped red onion, parsley, mustard and chopped chilli to make a coarse salsa. Season with salt and pepper.

Cut the Tulip Jamonilla Fresca into slices and roast them in oil on a hot pan until nice and golden. Sprinkle cheddar on the Jamonilla® Fresca slices while they are still warm, and let the cheese melt

Divide and heat the sliders on a pan with the cutting surface facing downwards until crisp and warm

Stir in mayonnaise with smoked paprika