Slice the red onion into thin strips and sauté in olive oil. Add a pinch of sea salt.

When the onion starts to soften, add plenty of sugar and lower the heat. Cook slowly until the onion caramelizes.

Meanwhile, split the ciabatta rolls and toast them.

Once the onion is ready, spoon some onto each half of the toasted bread.

Top the onion with roasted red pepper strips, then add a couple of anchovies on top.

Cover with a slice of Manchego cheese and broil until the cheese is melted and golden.