0

items in your basket

total basket value
Your Basket
Continue Shopping

15% OFF WHEN YOU JOIN OUR FOOD-FILLED MAILING LIST. T&Cs apply*

THE FAMOUS CHORIZO ROLL

Rated one of Timeout and the Evening Standard's best eats, the famous Brindisa Chorizo roll is the ultimate sandwich.
READY IN

15 minutes

COOKING TIME

10 minutes

PREP TIME

5 minutes

SERVES

2

ingredients

  • Alejandro Hot Cooking Chorizo
IN STOCK
  • A Handful of Piquillo Pepper Strips
IN STOCK
  • 1/2 a loaf of Pan de Coca (Catalan Bread)
  • A Handful of Fresh Rocket
  • 1 tbsp Brindisa Arbequina Olive Oil
IN STOCK
  • A Splash of Sherry Vinegar
IN STOCK

METHOD

  1. Slice the chorizo in half lengthways and fry on a grill pan or BBQ until slightly charred
  2. Toast the Pan de Coca (or a sourdough roll) lightly and drizzle with plenty of olive oil
  3. Dress the rocket with the vinegar and olive oil 
  4. Layer the chorizo, rocket and piquillo peppers in the bread
  5. Enjoy!

    ingredients

    • Alejandro Hot Cooking Chorizo
    (4X250g)
    IN STOCK
    • A Handful of Piquillo Pepper Strips
    IN STOCK
    • 1/2 a loaf of Pan de Coca (Catalan Bread)
    • A Handful of Fresh Rocket
    • 1 tbsp Brindisa Arbequina Olive Oil
    IN STOCK
    • A Splash of Sherry Vinegar
    IN STOCK

    Recent Recipes

    TOLOSA BLACK BEAN STEW

    This is a classic basque recipe, often cooked in Txokos (gastronomical societies), it's heartwarming and perfect for the cold weather. As with other bean stews, they get better if cooked from the previous day. They are usually served with guindilla chillies on the side. 
    BUTTER BEANS WITH ROASTED BUTTERNUT SQUASH

    This vibrant and flavour-packed dish combines the sweetness of roasted butternut squash and peppers with the richness of buttery beans and a zesty black olive tapenade. Nutritious and delicious! Recipe by @thecornerplot
    FABADA ASTURIANA

    A hearty bean stew, made with our creamy Faba de Lourenzá beans and traditional Asturian smoked meats. This recipe benefits from very long slow cooking and even improves after a night in the fridge, so it's perfect to make the day before you need it.
    MOUNTAIN MEAT AND CHICKPEA STEW
    This simple, hearty mountain stew recipe should be eaten with hunks of bread to soak up the juices!
    Back to the top