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Chorizo & red pepper ciabatta rolls
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4 ciabatta rolls
2 red peppers
1 tbsp olive oil
1 garlic clove, crushed
200g pack Unearthed Smoked Cooking Chorizo
4 tbsp aioli (garlic mayonnaise)
½ lemon, zest and juice
½ x 90g pack wild rocket
1. Preheat the oven to 200˚C, gas mark 6; put the rolls on a baking tray and bake for 10 minutes. Meanwhile, set a large griddle over a medium-high heat (or prepare the barbecue to a medium heat). Slice down and around the peppers to cut off the ‘cheeks’ (leaving just the stalk and a little pepper at the base which can be saved for salads). Toss with the oil and garlic, season and griddle for 5 minutes on each side.
2. Taking care not to slice completely through the skin, cut lengthways through the chorizo sausages. Flatten with the base of your hand and cook on the griddle or barbecue for 5-6 minutes on each side. Mix the aioli with the lemon zest and a good grinding of black pepper.
3. Split open the ciabatta rolls and spread one side of each with some aioli. Fill each with a split chorizo sausage, 2 pieces of red pepper and a handful of rocket; give each a final spritz of lemon juice before serving.
Spice up these rolls by stirring a teaspoon of Cooks’ Ingredients Harissa Paste through the aioli
This recipe appeared within the June 2019 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores
Typical values per serving:
This recipe was first published in May 2019.
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