Speedy chorizo sandwiches
Want a hearty meal to beat the midweek rush? You can’t go wrong with these mouth-watering chorizo sandwiches.
- 2 chorizo sausages, thinly sliced diagonally
- 1 Coles Bakery Stone Baked by Laurent Sourdough Baguette, cut into quarters diagonally
- 280g jar caramelised onion jam
- 60g baby rocket leaves
- 330g jar chargrilled peppers (capsicum), drained, coarsely torn lengthways
Heat a chargrill on high. Cook the chorizo, turning, for 5-7 mins or until crisp and golden brown.
Split each piece of baguette and spread the cut side with half of the caramelised onion jam. Top with rocket and capsicum.
Top sandwiches with the chorizo and remaining caramelised onion jam. Serve immediately.