SuperQuick Open-Faced Cheesy Chorizo Melts
with Garden Salad- Wheat
- Barley
- Milk
- Mustard
- Tree nuts
- Sesame
- Soy
- May contain traces of allergens
- Gluten
- Sulphites
- Egg
- Wheat
- Crustaceans
- Fish
- Milk
- Mustard
Open-faced sandwich melts are genius because you have double the surface area for toppings! These beauties feature flavour-packed chorizo, bell pepper and corn for a pop of sweetness, all smothered in gooey Monterey jack cheese. Ingredients: Chorizo sausage (pork, water, sugars (dextrose), spices, salt, paprika, potassium chloride, potassium phosphate, flavour, dehydrated onion, dehydrated garlic, sodium erythorbate, sodium diacetate, paprika extractives, spice extractives, bakon Hfbn) • Sandwich bun (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Sweet bell pepper • Thaw-friendly corn (corn, modified vinegar) • BBQ sauce (sugars (sugar/glucose-fructose, blackstrap molasses, brown sugar), tomato paste, vinegar, water, salt, modified corn starch, mustard, modified tapioca starch, mustard bran, chili peppers, soybean oil, garlic powder, onion powder, hydrolyzed corn protein, spices, seasoning, natural flavour, xanthan gum, caramel, citric acid, malic acid, sodium benzoate) (mustard) • Cucumber • Monterey Jack cheese (pasteurized milk, modified milk ingredients, cream, salt, microbial enzymes, bacterial culture, calcium chloride, cellulose, natamycin) (milk) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Red wine vinegar (sulphites)
Ingredients
250 g
Chorizo Sausage, uncased
2 unit(s)
Sandwich Bun
(Contains: Wheat, Barley May contain traces of: Tree nuts, Sesame, Soy)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Mini Cucumber
56 g
Spring Mix
113 g
Corn Kernels
½ cup
Monterey Jack Cheese, shredded
(Contains: Milk)
4 tbsp
BBQ Sauce
(Contains: Mustard May contain traces of: Sesame, Soy, Gluten, Sulphites, Egg, Wheat, Crustaceans, Fish, Milk)
1 tbsp
Red Wine Vinegar
(May contain traces of: Tree nuts, Sesame, Soy, Egg, Wheat, Fish, Milk, Mustard)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the broiler to high.
Wash and dry all produce. - Heat a large non-stick pan over high.
- While pan heats, core, then cut pepper into 1/2-inch pieces.
- Line a baking sheet with foil.
- Halve sandwich buns. Arrange buns on the prepared baking sheet, cut-sides up and close together so that their edges are touching.
- When pan is hot, add 1/2 tbsp (1 tbsp) oil, chorizo, corn and three quarters of the peppers. Season with salt and pepper.
- Cook for 5-6 min, stirring often, until chorizo is cooked through and veggies are tender.**
- Remove from heat. Stir in half the BBQ sauce, half the vinegar and 2 tbsp (1/4 cup) water.
- While chorizo cooks, thinly slice cucumber.
- To a large bowl, add remaining vinegar, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Stir to combine.
- Top sandwich buns with chorizo mixture.
- Sprinkle cheese over top.
- Broil in the midde of the oven for 3-4 min, until cheese is melted.
- While melts cook, to the bowl with dressing, add spring mix, cucumbers and remaining peppers. Toss to coat.
- Divide salads and chorizo melts between plates.
- Drizzle remaining BBQ sauce over melts.
