So I feel like ever since I bought Thomasina Miers book 'Mexican Food Made Simple' I've had a little Mexican chiquito whispering Chorizo in my ear every time I'm doing my weekly shop. I've struggled to veer away...
This is a reallllly quick and easy office lunch that takes minimal prep each morning and seems to keep pretty well. It's a simplified version of the Chorizo club in Thomasina's book that's cost effective, quick to knock up and will bat your office neighbours ham sandwiches out the park.
I cooked it for my flatmates on Monday and made up enough to last each lunchtime this week. If you chuck a Ciabatta in the oven each morning it helps keep it crunchy and fresh :)
Ingredients (per sandwich)
1/2 a Ciabatta
2 inches Chorizo (or about 10 x 3mm slices to be specific, but add as much as you desire)
1 x Chicken Breast or 2 x Thighs
2 x Roasted Red Peppers*
Chipotle Sauce**
Mayonnaise
*(buy the pre-chargrilled jarred kind that you can just see in the photo at the top. Most supermarkets do them now and they are the easiest, tastiest cheat ingredient you'll ever buy)
** Dried Jalapeños basically. I bought a load from ebay and made my own but a lot of supermarkets now do it in bottles.
1. Crank the oven to 200 degrees & cook the Ciabatta as per the instructions.
2. Chop up the chicken into strips and fry with the sliced Chorizo. You shouldn't need to add oil as the Chorizo will be quite oily (in a very welcome way).
3. Meanwhile, mix some Chipotle sauce with Mayo at a ratio of about 1:3 or to taste.
4. When the Ciabatta is nice and crispy and the chicken is cooked, lay 2 of the peppers on the base of the halved Ciabatta and apply a layer of the chipotle mayo***. Add the Chicken and Chorizo and boom!
*** you add the mayo after the peppers so it doesn't sog up the bread. This is key to all sandwich saucings. Keep it between fillings that won't absorb it and make the sarny soggy. Moxham (2012)
Hope you enjoy and of course leave comments if you have any suggestions to transform this further!
