The best chorizo sandwich
02.48.00The best chorizo sandwich
SERVES 4
COOKS IN 15 MINUTES
DIFFICULTY SUPER EASY
- Calories82941%
- Fat47g67%
- Saturates17.4g87%
- Protein43.9g98%
- Carbs60.3g23%
- Sugars8.9g10%
- Salt4.39g73%
- Fibre7.5g-
Ingredients
- 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
Method
- 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.
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