Chorizo, Rocket and Pepper Roll

I first had this sandwich at Borough Market in London from a place called Brindisa, a place famous for tapas with a stand just outside selling these beauties from Spain. Grilled chorizo, fresh rocket and peppers served on ciabatta bread, one of my favourites.

Chorizo, Rocket and Pepper Roll
Serves 2
  1. 225g Chorizo, split into half down the middle
  2. 220g Antipasto peppers, such as Piquillo, drained
  3. 75g Fresh rocket, washed
  4. 2 Ciabatta rolls, sliced in half
  5. Olive oil
  1. Using a griddle pan or non-stick frying pan over a high heat. Lay the chorizo flat-side down and fry for 2-3 minutes each side or until golden.
  2. Drizzle a little olive oil over the ciabatta halves and toast under a hot grill until golden.
  3. Assemble the roll by slicing the chorizo to fit the roll and topping with the peppers and rocket.
Artisan Traveller

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