Spanish chorizo sandwich

Ingredients

• 6 slices (approx.)Spanish chorizo
• 1roasted piquillo pepper (from a jar)
• 1bread roll (see notes)
• 28 g (1 oz, approx.)Manchego cheese, or another flavourful hard cheese
• 1 handfulrocket

Instructions

1. 1

   Warm the pan

   Heat a small frying pan over a medium heat without adding oil.

2. 2

   Prepare the fillings

   Slice the piquillo pepper and cheese, then cut the bread roll through the middle to open it.

3. 3

   Crisp the chorizo

   Lay the chorizo slices in the pan and cook for around 1–2 minutes, until lightly browned and crisp. Turn them over and cook the other side for another minute, until crisp.

4. 4

   Use the chorizo oil

   Take the chorizo out of the pan, keeping the rendered oil. Carefully pour some or all of the oil over the inside of the bread, or rub the bread in the pan if there is not too much oil and it fits.

5. 5

   Assemble the sandwich

   Put a handful of rocket into the bread, then add the piquillo pepper slices, cheese and chorizo.

6. 6

   Serve the sandwich

   Serve and enjoy.

What is a Spanish chorizo sandwich?

This is a simple, Spanish-inspired sandwich rather than a claim to a traditional recipe. Spanish chorizo, piquillo pepper and Manchego give it familiar Iberian flavours, while rocket adds a fresh, peppery contrast.

The version here works because the chorizo crisps in its own fat, which also flavours the bread. A soft roll makes an easy home for the savoury fillings.

Nutrition and macros by portion

The nutrition label shows one serving as written: 280 calories, 13g protein, 28g carbs, 12g fat.

The bread provides most of the carbohydrates, while the chorizo and Manchego contribute much of the fat and protein. Serve it with a salad or vegetables for a fresh, balanced plate.

Choosing the ingredients

Chorizo: Spanish chorizo is seasoned and ready to cook in slices; crisping it briefly brings out its savoury flavour and renders fat for the bread.

Piquillo pepper: A jarred roasted pepper keeps preparation quick and gives the sandwich a sweet, gently smoky note.

Cheese and bread: Manchego brings a firm, savoury bite, while another flavourful hard cheese can stand in. The recipe lists a bread roll; its method also refers to pitta, so use the roll listed or follow the method with a pitta if that is what you have.

Crisping the chorizo

Start with a dry pan over medium heat, as the chorizo will release its own oil. Keep an eye on the slices: they need only a short cook on each side to brown and crisp.

Save the rendered oil when removing the chorizo. Use it carefully on the cut sides of the bread, adjusting the amount to suit how rich you want the sandwich.

Getting the texture right

Chorizo: Look for lightly browned, crisp edges rather than letting the slices cook for too long.

Rocket and pepper: Keep the rocket fresh and add the pepper in slices so both are easy to layer. The soft pepper and crisp sausage contrast with the firm cheese.

Putting the sandwich together

The method layers rocket first, followed by piquillo pepper, cheese and chorizo. This keeps the fresh leaves away from direct contact with the hot pan and makes the fillings simple to arrange.

If using a roll, open it through the middle as directed. The recipe's assembly instruction mentions a pitta, so adapt the same filling order to whichever bread you are using.

What to serve with it

Serve the sandwich straight away while the chorizo is warm and crisp. A simple green salad or sliced tomatoes can make a fresh accompaniment without competing with the bold fillings.

For a more substantial lunch, serve it with soup or a small portion of roasted vegetables.

Recipe notes & tips

• Use a medium heat so the chorizo browns without scorching.
• Slice the cheese thinly so it layers easily into the sandwich.
• Drain the piquillo pepper briefly if it is particularly wet.
• Pour the rendered oil slowly and use only as much as you want on the bread.
• Assemble just before serving to keep the rocket fresh.

Variations

• Try another cheese: Use a flavourful hard cheese in place of Manchego.
• Change the bread: Use pitta as mentioned in the assembly method, or stick with the listed bread roll.
• Add tomato: Layer in a few slices of ripe tomato for extra freshness.
• Boost the greens: Add extra rocket for a more leafy filling.
• Add a little heat: Include a few slices of fresh chilli with the other fillings.

Common mistakes to avoid

• Adding oil to the pan: The chorizo releases its own fat, so start with a dry pan.
• Cooking the chorizo for too long: It can become overly crisp; check it after 1–2 minutes and turn.
• Discarding the rendered oil: Keep it to flavour the bread, using only as much as you prefer.
• Pouring the oil too quickly: Add it carefully to avoid soaking the bread.
• Preparing the sandwich too early: Assemble close to serving so the rocket stays fresh.

How to store

This sandwich is best assembled and eaten straight away. Keep leftover ingredients covered separately in the fridge and assemble a fresh sandwich when needed; re-crisp cooked chorizo briefly in a frying pan.

Frequently asked questions