Header Ads

The best chorizo sandwich


4 plum tomatoes , deseeded and diced
1 fresh red chilli , deseeded and finely sliced
extra virgin olive oil
410 g tinned chickpeas , drained and rinsed
½ lemon , finely grated zest and juice of
3 medium-size iberico chorizo sausages
4 bread rolls
1 handful wild rocket


With smashed chickpeas, peppery rocket and fresh chilli, this chorizo sandwich has some serious bite.

Mix the tomatoes with most of the chilli and a lug of oil, then season with a pinch of salt.

Heat a saucepan until medium-hot, then tip in the chickpeas. Stir until they’re warmed through, then season with salt, pepper, the lemon zest and juice and a lug of olive oil. Whiz in a food processor or mash well until smooth. Stir in the tomato mixture and put to one side.

Heat a griddle pan until hot. Slice the chorizo on the diagonal, about 5mm thick. Griddle the chorizo until heated through and charred around the edges – about 3–5 minutes.

Split the rolls and fill with the chickpea mixture, grilled chorizo, rocket leaves and the remaining chilli slices.

No comments

Powered by Blogger.