with Pesto Chimichurri
Welcome to your dream dinner: flavour-bomb chorizo sandwiches with speedy salsa and salad on the side.
Allergens
Utensils
Tags
Chorizo Sausage, uncased
250 g
Greek Pesto
0.25 cup
Mayonnaise
2 tbsp
Tomato
2 unit(s)
Garlic Puree
1 tbsp
Spring Mix
56 g
Red Wine Vinegar
1 tbsp
Chili Flakes
1 tsp
Pepitas
28 g
Sandwich Bun
2 unit(s)
Smoked Paprika
1 tsp
Oil
1.5 tbsp
Sugar
0.75 tsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Heat a large non-stick pan over medium-high heat.
- Meanwhile, cut buns in half lengthwise.
- Cut tomatoes into 1/2-inch pieces.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chorizo, smoked paprika and garlic puree.
- Cook, breaking up chorizo into smaller pieces, until no pink remains, 3-4 min.**
- Meanwhile, add pesto, 1 tsp (2 tsp) vinegar, 1/4 tsp (1/2 tsp) chili flakes and 1/4 tsp (1/2 tsp) sugar in a small bowl. Stir to combine.
- Arrange buns on an unlined baking sheet, cut-sides up.
- Broil buns in the middle of the oven until golden-brown, 1-2 min. (TIP: Keep an eye on buns so they don't burn!)
- Set aside.
- Add 1/2 tbsp (1 tbsp) vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
- Add spring mix and half the tomatoes, then toss to combine.
- Set aside.
- Spread mayo on bottom buns, then top with chorizo mixture.
- Top with as much pesto mixture as desired, then remaining tomatoes. Close with top buns.
- Divide sandwiches and salad between plates.
- Sprinkle pepitas over salad.
900
kcal
Calories
60
g
Fat
13
g
Saturated Fat
58
g
Carbohydrate
5
g
Sugar
7
g
Dietary Fiber
33
g
Protein
95
mg
Cholesterol
1730
mg
Sodium
0.1
g
Trans Fat
950
mg
Potassium
75
mg
Calcium
7.5
mg
Iron
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