Preheat the grill to hot. Brush the slices of bread with the olive oil on one side. Toast the bread with the olive oil side facing up for 2 minutes, then turn and toast the other side for 1 minute. Remove and cut into 16 even squares.
Spread 8 of pieces of toast with some of the sun-dried pasta sauce on the non-olive oil side. Top with a disc of chorizo and a few flaked almonds. Flash under the grill for another minute. Remove and top with the remaining 8 pieces of toast. Secure with the wooden skewers and serve on plates.
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