The BBC Good Food logo
Chorizo rolls

Chorizo rolls

By
A star rating of 5 out of 5.1 ratingRate
loading...
Magazine subscription – choose a brand-new cookbook when you subscribe
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

A favourite at London's Borough Market, these speedy rolls are the new hot dog

Nutrition: per serving
NutrientUnit
kcal745
fat55g
saturates21g
carbs35g
sugars10g
fibre5g
protein31g
salt5.84g
Advertisement

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

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

RECIPE TIPS
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.

Goes well with

Recipe from Good Food magazine, August 2011

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.1 rating
Advertisement
Advertisement
Advertisement

Sponsored content