Choripán-Style Chorizo Sandwiches
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Choripán-Style Chorizo Sandwiches

Choripán-Style Chorizo Sandwiches

with Pesto Chimichurri

Welcome to your dream dinner: flavour-bomb chorizo sandwiches with speedy salsa and salad on the side.

Tags:
SuperQuick
Allergens:
Egg
Mustard
Sulphites
Barley
Wheat

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time15 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

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*

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Nutrition Values

Calories900 kcal
Fat60 g
Saturated Fat13 g
Carbohydrate58 g
Sugar5 g
Dietary Fiber7 g
Protein33 g
Cholesterol95 mg
Sodium1730 mg
Trans Fat0.1 g
Potassium950 mg
Calcium75 mg
Iron7.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Non-Stick Pan
Measuring Spoons
Baking Sheet
Small Bowl
Large Bowl
Whisk

Instructions

Prep and cook chorizo
1
  • 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.**

 

Make chimichurri and toast buns
2
  • 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.
Make salad
3
  • 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.
Assemble sandwiches
4
  • 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.
Finish and serve
5
  • Divide sandwiches and salad between plates.
  • Sprinkle pepitas over salad.
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