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CHORIZO ROLL

Who’s up for this classic combo: crusty ciabatta stuffed with hot spicy chorizo, peppery rocket, sweet red peppers and a drizzle of extra virgin olive oil. Simple as that.
READY IN

15 mins

COOKING TIME

10 mins

PREP TIME

5 mins

SERVES

serves 2

ingredients

  • Brindisa Cooking Chorizo
IN STOCK
  • Few handfuls of rocket
  • Jar of Navarrico Whole Piquillo Peppers
IN STOCK
  • Extra Virgin Olive Oil

If you’re too hot and bothered to travel to Borough Market, or you live too far from London, why not make it at home!

Method

1. Cut the chorizo in half, lengthwise, and fry on medium heat until caramelised and juicy. Add to the pan the peppers and cook for a few minutes on each side.

2. Then just add both to a hot crusty roll with a handful of rocket.

3. If you want to get a bit cheeky, add a dollop of punchy mojo verde or smoked alioli.

ingredients

  • Brindisa Cooking Chorizo
IN STOCK
  • Few handfuls of rocket
  • Jar of Navarrico Whole Piquillo Peppers
IN STOCK
  • Extra Virgin Olive Oil
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