An amateur chef Chorizo sandwich recipe. Spanish style

Chorizo sandwich recipe. Spanish style

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

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)

Get everything ready. If needed, slice the chorizo thinly (about 1/8 inch or 2-3 mm thick), removing the casing first.
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.
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.
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.
Arrange the chorizo slices evenly across the bread so every bite gets a bit of everything.
That’s it! Close the sandwich, pressing lightly so it holds together without squashing it. Enjoy!

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.