Choripán-Style Chorizo Sandwiches
with Pesto Chimichurri
Welcome to your dream dinner: flavour-bomb chorizo sandwiches with speedy salsa and salad on the side.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Chorizo Sausage, uncased
¼ cup
Greek Pesto
(May contain Soy, Sulphites, Milk)
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
2 unit(s)
Tomato
1 tbsp
Garlic Puree
(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)
56 g
Spring Mix
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
1 tsp
Chili Flakes
28 g
Pepitas
2 unit(s)
Sandwich Bun
(Contains Barley, Wheat)
1 tsp
Smoked Paprika
Not included in your delivery
1.5 tbsp
Oil*
¾ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Heat a large non-stick pan over medium-high heat.
- Meanwhile, cut buns in half lengthwise.
- Cut tomatoes into 1/2-inch pieces.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chorizo, smoked paprika and garlic puree.
- Cook, breaking up chorizo into smaller pieces, until no pink remains, 3-4 min.**
- Meanwhile, add pesto, 1 tsp (2 tsp) vinegar, 1/4 tsp (1/2 tsp) chili flakes and 1/4 tsp (1/2 tsp) sugar in a small bowl. Stir to combine.
- Arrange buns on an unlined baking sheet, cut-sides up.
- Broil buns in the middle of the oven until golden-brown, 1-2 min. (TIP: Keep an eye on buns so they don't burn!)
- Set aside.
- Add 1/2 tbsp (1 tbsp) vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
- Add spring mix and half the tomatoes, then toss to combine.
- Set aside.
- Spread mayo on bottom buns, then top with chorizo mixture.
- Top with as much pesto mixture as desired, then remaining tomatoes. Close with top buns.
- Divide sandwiches and salad between plates.
- Sprinkle pepitas over salad.
