Chorizo Rolls
This recipe brings together smoky grilled peppers, sizzling chorizo, and peppery rocket on a bed of toasted French bread for a delicious and vibrant combination of flavors. Grilled to perfection and drizzled with olive oil, each bite is a mouthwatering experience.
— Constant Cookbook
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
Instructions
- 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.
- 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.
- 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.
Cook Time
20M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 745 calories
- Fat Content: 55 grams fat
- Saturated Fat Content: 21 grams saturated fat
- Carbohydrate Content: 35 grams carbohydrates
- Sugar Content: 10 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 31 grams protein
- Sodium Content: 5.84 milligram of sodium
Comments
No comments found.