Chorizo rolls
Chorizo rolls
A favourite at London's Borough Market, these speedy rolls are the new hot dog
- Prep: 5 mins
Cook: 20 mins - Serves 4
- Easy
Ingredients
- 2 red peppers
- 500g cooking chorizo (see tip)
- 1 loaf French bread, quartered and split down the middle
- 100g bag rocket
- 1 tbsp olive oil
Tip
Cooking chorizo
can vary hugely
in length, from
little thumb-sized
sausages to very
long coils. It doesn’t
matter which you
use – they will all
take the same time
to sizzle – just
cut the very long
sausages to
lengths that will
fit the bread.
Method
-
Blacken the peppers all over on a hot barbecue for 8-10 mins, then place in a bowl and cover with a plate until cool enough to handle. Scrape the blackened skin off the peppers, remove the seeds and membrane, then slice them and set aside.
-
Cut the chorizo in half lengthways. Cook it cut-side down on the barbecue for 3-4 mins until sizzling and charred, then turn it over and cook for a further 3-4 mins.
-
Toast the cut side of the bread on the barbecue, then stuff with a piece of chorizo, some grilled pepper slices and a handful of rocket. Drizzle with olive oil before serving.
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