Choripán-Style Chorizo Sandwiches
with Pesto Chimichurri
Welcome to your dream dinner: flavour-bomb chorizo sandwiches with speedy salsa and salad on the side.
The quantities provided above are averages only.
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 Mustard, Egg May contain Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard)
2 unit(s)
Tomato
1 tbsp
Garlic Puree
(May contain Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)
56 g
Spring Mix
1 tsp
Chili Flakes
(May contain Sulphites, Tree nuts, Mustard, Soy, Milk, Sesame, Triticale, Wheat, Peanuts)
28 g
Pepitas
2 unit(s)
Sandwich Bun
(Contains Rye, Triticale, Wheat, Barley, Oats May contain Soy, Triticale, Walnuts, Wheat, Barley, Oats, Rye, Sesame)
1 tsp
Smoked Paprika
(May contain Sesame, Mustard, Wheat, Soy, Milk, Triticale, Peanuts, Tree nuts, Sulphites)
½ tbsp
Red Wine Vinegar
(Contains Sulphites May contain Sulphites, Milk, Sesame, Soy, Wheat, Egg, Fish, Mustard, Tree nuts)
Not included in your delivery
1.5 tbsp
Oil*
½ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Heat a large non-stick pan over medium-high heat.
- Meanwhile, cut buns in half, keeping one side intact.
- 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.**
- Carefully drain and discard excess fat.
- Meanwhile, add pesto and 1/4 tsp (1/2 tsp) chili flakes to 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 half the vinegar (use all for 4 ppl), 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.