Chorizo Sandwich
Ingredients
- 100 gChorizo (thinly sliced)
- 4 pcWhite bread (small individual rolls)
- 1 pcRound tomato (halved)
- 1 pcGarlic (clove peeled and cut)
- 1 tbspExtra virgin olive oil
Method
A small crispy roll rubbed with tomato, filled with pan-seared chorizo slices releasing their red, spicy oils. A vibrant bite smelling of Spain and smoked paprika.
- 1
Slice the chorizo into 3mm rounds. In a hot pan, sauté them without added fat. The red oil should render and the chorizo should lightly brown on the edges.
- 2
Slice the small white rolls in half. Place them under the broiler or in the chorizo pan so they absorb the juices and become crispy.
- 3
Vigorously rub the warm crumb with the cut garlic clove, then with the tomato half until the bread is well soaked with red pulp.
- 4
Place the piping hot chorizo slices inside, drizzle with extra virgin olive oil, and close. The bread should be warm and the chorizo tender.
Frequently asked questions
How do you get this dish right?
- Don't discard the rendered chorizo fat; use it to toast the bread, that's where all the flavor is.
- Choose a high-quality chorizo, like Bellota, for fat that literally melts in your mouth.
How long does this dish keep?
Eat immediately. The bread softens quickly once in contact with the tomato.
