(A Chorizo Sandwich on a Grilled Baguette)
Un bocadillo de chorizo is one of Spain’s most popular sandwiches. Typically, it consists of sliced chorizo and other toppings, such as cheese, served on a Spanish baguette known as barra de pan, and may be served as is, warmed, or lightly grilled. It is also great cut into thin slices and skewered with a cocktail stick and served along with Cava (Spain’s answer to Italy’s Prosecco) at a tapas party.
— Walk, Eat, Repeat: Culinary Adventures on the Camino de Santiago, Lindy Mechefske, Goose Lane Editions
Un Gran Bocadillo de Chorizo y Queso, Tostado
Servings 2 servings
Ingredients
- 1 large baguette sliced into two equal length pieces, or two demi baguettes
- 30-45 ml (2–3 tbsp) olive oil
- 225 grams (8 oz) dry cured Spanish-style chorizo finely sliced
- Other toppings including sliced Manchego or other favourite cheese, aioli, sliced tomatoes, Caramelized onions, chopped olives, etc.
Instructions
- Cut the baguette or demi baguettes in half horizontally.
- Using a pastry brush, baste the outsides and insides of the bread lightly with olive oil. Layer the inside with chorizo (this can be warmed gently in a frying pan before adding to the sandwich if preferred) and other fillings as desired. Add a tablespoon or two of olive oil to the pan and fry until the bread is lightly browned on top and bottom (about 3-4 minutes) amd serve while still hot.
- If not serving immediately, wrap the sandwiches in foil and keep warm in a low oven.
Chorizo Bocadillo photo by Luz Eugenia Velasquez.
Posted in Main Dishes