Another recipe sent in by Will, who says: “As you know its hard to beat a Spanish Chorizo with its belt of garlic, smoked paprika and chilli.” And how very true.
“Chorizo sandwich with tomato salsa” (Serves 4)
4 x Chorizo sausages
8 x slices of crusty bread
2 oz salad leaves
1 x lemon ( Juice)
Salt & Pepper
For the salsa:
2 x tablespoons olive oil
1 x small onion chopped finely
1 x garlic clove finely chopped
1x Chilli finely chopped
1 x can chopped tomatoes
10 x sun blushed dried tomatoes finely chopped (I use the ones from a jar).
Method:
For the salsa, heat the olive oil in a saucepan, add the onion, garlic and chilli and cook for about 5 minutes, until softened. Tip in the chopped tomatoes and sun blushed tomatoes and cook over a medium heat for about 10 minutes until the mix has reduced to become a thick paste. Add salt and pepper season to taste.
Heat a griddle pan ( frying pan will do) until very hot. slice the chorizo sausages in half length ways and cook on the griddle pan cut side down for about 5 minutes, until they are charred and the paprika juices and oil run out. Turn the sausages over and cook for a further 2 to 3 minutes. Take out of the pan and keep warm.
Place the sliced bread on the hot griddle, pressing it down on the pan until it is golden and charred and has soaked up the chorizo juices. (you may have to do this in batches).
Remove the bread from the pan, spread some salsa over 4 x slices and top with the chorizo sausage. Toss the salad leaves in the lemon juice and place on top of the chorizo sausage. season with salt and pepper, then cover with the remaining 4 x slices of bread. A great meat feast from local produce. Disfrutar de su comida (Enjoy your meal).