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Fresh Chorizo and Roasted Red Pepper Sandwiches

Servings: 4

This hearty, spicy, savory sandwich will satisfy the biggest of appetites. Look for fresh (not cured) chorizo. Jarred roasted peppers taste good and are convenient, but you can roast fresh bell peppers and use those if you like. Serve with chips and lots of napkins.


  • 2 tsp. olive oil
  • 4 fresh Mexican chorizo sausage links (about 12 oz.)
  • 1 1-lb. loaf ciabatta, split then cut crosswise into 4 equal pieces, or 4 ciabatta rolls, halved
  • 1/4 cup mayonnaise
  • 1 oz. mixed tender salad greens (about 1 cup)
  • 1 7-1/2-oz. jar roasted red peppers, drained and cut into 1/2-inch strips

Nutritional Information

  • Calories (kcal) : 830
  • Fat Calories (kcal): 410
  • Fat (g): 45
  • Saturated Fat (g): 14
  • Polyunsaturated Fat (g): 9
  • Monounsaturated Fat (g): 20
  • Cholesterol (mg): 80
  • Sodium (mg): 2270
  • Carbohydrates (g): 63
  • Fiber (g): 2
  • Sugar (g): 1
  • Protein (g): 33


  • In a large heavy-duty skillet, heat the oil over medium heat. Add the chorizo and cook, turning occasionally, until brown on all sides, about 6 minutes.
  • Transfer to a cutting board. Butterfly the links, halving them lengthwise but leaving one side attached so that the sausage opens like a book. Return the chorizo to the pan cut side down, and continue to cook over medium heat until browned and cooked through, about 4 minutes. Remove from the pan and set aside. Wipe the skillet with paper towels, leaving some oil behind. Return the skillet to medium heat, and toast the ciabatta cut side down, in batches if necessary, until golden.
  • Spread the top and bottom of each cut side of the bread with 1/2 Tbs. mayonnaise. Divide the greens, chorizo, and peppers among the bottom halves and cover with the top halves of the bread, pressing down lightly. Serve immediately.


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