Prep 10 mins
Cook 20 mins
Chorizo sausage and salsa are a combination made in heaven.
- 4 fresh chorizo sausage
- 4 panini bread, sliced lengthwise (or similar)
- 50 g arugula
- 1 lemon, juiced
- salt & freshly ground black pepper
For the salsa
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 clove garlic, finely chopped
- 1 red chile, finely chopped
- 400 g chopped tomatoes
- 10 sun-dried tomatoes, finely chopped
- Start by making the salsa first.
- Heat the olive oil in a pan, add the onion, garlic and chilli and cook for about five minutes, until softened.
- Tip in the chopped tomatoes and sundried tomatoes and cook over a medium heat for about ten minutes.
- When the mixture has reduced to a thick paste take off the heat and season to your taste.
- Now cook the chorizo by heating a frying pan until very hot.
- Slice the sausages in half lenghways and cook, cut-side down, for about five minutes or until they are charred.
- Turn and cook for 2-3 minutes more.
- Set aside and keep warm.
- Place the bread onto the pan, pressing cut-side down until it is golden and charred and has soaked up the chorizo juices.
- You will probably have to do this in batches.
- Remove from the pan, spread the salsa over four slices of the bread.
- Top with the chorizo, rocket and a squeeze of lemon juice.
- Season with some salt and pepper, cover with the remaining bread and serve.
Under 30 minutes and a very tasty sandwich. I did add some cheese and mushrooms. We have a new deli in town and his chorizo is exceptional. The salsa is quick & easy to make and I love the sundried tomatoes in it. Thanks Sackville Girl for a tasty Sat night dinner