My husband and I have been making variations on this Spanish chorizo sandwich for a number of years as it is one of the easiest things to make for lunch but is incredibly tasty. In London, we would always have the basic ingredients of chorizo and bread on hand. I think it’s partly due to my time in Spain and affinity for Spanish cooking (in case my Catalan fish stew, Spanish chickpeas and spinach, simple Spanish tapas romesco sauce and patatas bravas didn’t give it away, to name a few). In my defense, chorizo keeps well for when you need it, and this sandwich is definitely one you need now and then.
True, it’s a little harder for me to find Spanish chorizo where I live now, but I made sure not long after moving that I found where I could buy a decent one and try to never run out. It’s great in a number of dishes such as fideua/paella, or with scallops, or just simply to have in this tasty sandwich.
One of the best things is this is incredibly quick to make. You just slice a couple things, quickly cook the chorizo then put it all together. I have given quantities that roughly work together, but realistically the amount of each will depend on the size of your pitta breads and will be a little to taste. It’s a good excuse to make it again to get it more to your taste if you think you need to change the proportions! It might seem a bit odd to pour the oil from the pan in to the sandwich, but it has such a great flavor, it would be wrong to waste it. And if you don’t like the idea of adding fat, just think you would have been eating it anyway if you hadn’t rendered it from the chorizo in the first place. Once you start eating, you’ll soon forget.
The only other things to say are it won’t matter if you use a spicy or mild chorizo – use whichever you prefer. However it is worth using an intact sausage and slicing it rather than using ready-sliced chorizo as ready-sliced are generally too thin to work that well. Lastly, use a good, fairly robust-flavored hard cheese – I have used a really tasty smoked cheddar the last few times I have made it and it has been great, but a regular aged cheddar would also be good or go properly Spanish with manchego or another good Spanish sheep’s milk cheese.
The flavors and textures in this Spanish chorizo sandwich go so well together that each bite is a delicious mix. The chorizo is nicely crisp, the arugula/rocket crunchy, the cheese smooth and the piquillo peppers gently squidgy (in a good way). Give it a try and it will become one of your favorites too.
An easy combination that's a delicious taste of Spain (even if not totally authentic). Quantities are a bit variable, depending on size of pittas (and appetite!).
- 12 slices Spanish chorizo approx
- 2 roasted piquillo peppers from a jar
- 1 pitta bread or 2 mini
- 2 oz hard cheese 60g, approx, eg manchego, smoked or aged cheddar
- 2 handfuls arugula rocket
Warm a small skillet/frying pan over a medium heat but don't put in any oil.
Place the chorizo slices in the pan and allow to crisp and curl up slightly after a minute then turn over. Cook on the other side another couple minutes until crisp. Turn back on to the first side to crisp a little more, if needed.
As the chorizo is cooking, warm the pitta breads under the grill or in the toaster then cut open along one side.
Cut the piquillo peppers into slices.
Remove the chorizo from the pan but don't throw away the oil that has rendered. Carefully pour some or all of the chorizo oil into the inside of the pittas.
Put a handful of arugula/rocket in each pitta then layer half of the piquillo pepper slices on top in each, followed by the chorizo slices and the cheese.
Serve and enjoy.
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