Melted Manchego Tortas with Romesco and Chorizo

INGREDIENTS

• 1/2 cup sliced almonds, toasted
• 2 tablespoons sherry vinegar
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper
• 1 tablespoon chipotle chile, canned in adobo sauce
• 2 large bottled roasted red bell peppers (about 4 ounces), drained
• 1 garlic clove
• 1/2 cup extra-virgin olive oil
• 3 whole-wheat sandwich rounds (such as Nature's Own)
• 2 ounces Manchego cheese, shaved (about 1 cup)
• 4 ounces Spanish chorizo, cut into 32 (1/16-inch) slices
• 1/3 cup flat-leaf parsley leaves