Chorizo sandwich recipe. Spanish style

Hi there, foodies! Let me tell you something. When I was a kid, I used to spend part of the summer in my grandma’s village. One of those summers left me with a memory I’ll never forget. Every afternoon, I’d ask her for the same snack: a chorizo sandwich. And she, with her endless patience, would make it with that day’s rustic bread and a good rub of tomato. Those afternoons tasted like heaven. Even now, every time I make a chorizo sandwich, I go right back to that kitchen, that cool marble table, and her voice asking, “Do you like it this way?”

Want to know how to make a chorizo sandwich?

Here’s the perfect no-fuss version of this Spanish classic. Zero effort, all flavor. In some places in Spain we add tomato almost always. You can make it with or without tomato—rubbed, sliced, or crushed—and a pinch of salt if you like. And of course, don’t forget the olive oil, as much or as little as you prefer.

The two key ingredients are simple: chorizo and bread. For the chorizo, go for Spanish-style cured chorizo, sweet or spicy. If you can’t find it, you can substitute it with spicy pepperoni or a firm salami. As for the bread, use whatever you like best: baguette, ciabatta, soft roll, or a crusty country loaf. What really matters is that you enjoy it because this is comfort food at its finest.

If you’re still craving more, check out other sandwich ideas on the blog: the Popeyes chicken sandwich with spicy mayo and pickles, a crispy, juicy favorite; the bacon and egg sandwich with a rich, savory twist; or maybe a grilled cheese sandwich that melts perfectly every time. All delicious options!

Chorizo sandwich recipe. Spanish style

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Autor: Damián Serrano
Personas: 4 Tiempo: 5 m Dificultad: Fácil

Ingredientes

• 1 sandwich roll or small baguette (about 125 g / 4½ oz)
• 75 g (2½ oz) Spanish-style cured chorizo (sweet or spicy) or spicy pepperoni
• 1 or 2 tomatoes for rubbing, or 2–3 tbsp crushed tomato, or 1 ripe tomato in slices
• 2 splashes extra virgin olive oil (optional)
• A pinch of fine salt (optional)

Elaboración

1. Get everything ready. If needed, slice the chorizo thinly (about 1/8 inch or 2-3 mm thick), removing the casing first.
2. Slice the bread lengthwise. If you like, remove a little of the soft inside to make it crunchier and with a better balance of bread and filling.
3. Wash the tomato. If rubbing, cut it in half; if crushing, grate or blend it quickly; if slicing, just slice it now. Add a small pinch of salt to the crushed or sliced tomato.
   
4. If using rubbed tomato, rub the cut side over the bread until it’s nicely tinted. For crushed tomato, spread a thin layer with a spoon. For slices, place them on the top half. You can drizzle olive oil before or after the tomato—either way works, though I usually drizzle it after when using rubbed tomato.
   
5. Arrange the chorizo slices evenly across the bread so every bite gets a bit of everything.
   
6. That’s it! Close the sandwich, pressing lightly so it holds together without squashing it. Enjoy!

 

Sugerencias, trucos y consejos

• It’s already amazing as is, but you can heat it on a sandwich press or grill for 1–2 minutes per side. Just warm it through—don’t over-toast it.
• Use tomato or skip it completely, up to you.
• A pinch of salt really enhances the flavor when using crushed or sliced tomato.
• Use good-quality extra virgin olive oil—it makes a difference.
• If removing some bread, don’t overdo it or the tomato and oil will soak through.
• Storage: it keeps up to 24 hours in the fridge, though the bread may soften if you used tomato.
• Freezing: I haven’t tested freezing it assembled, but the ingredients can be frozen separately.
• To reheat, use a sandwich press or skillet for 1–2 minutes, or bake/air-fry at 350°F (180°C) for 5–8 minutes. Avoid microwaving—it makes the bread chewy.

chorizo sandwich

 

Now you know how to make a chorizo sandwich

Go ahead and try it this week! It’s quick, flavorful, and easy to make just the way you like it. If you’ve got kids, this is one of those sandwiches that disappear in silence. And if you take it on a picnic, it’ll taste even better outdoors.

I’d love to hear from you—do you have childhood memories tied to sandwiches like this? By the way, how do you like your tomato—rubbed, crushed, or sliced? Do you drizzle oil before or after? Do you scoop out the bread or keep it all? Drop a comment below and let’s chat!

And for a bit of fun, what bread would you pick for this chorizo sandwich? I switch it up all the time. Maybe ciabatta, baguette, or soft roll? Tell me below! And if you liked this recipe, don’t forget to rate it, hit like, and share it.

See you in the next recipe!