Ultimate chorizo ciabatta
- Charlie Clapp
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Serves 2
Easy
Prep: 5 mins
Cook: 10 mins
A star rating of 4.5 out of 5.18 ratingsRate
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Crusty ciabatta, spicy chorizo, a generous dollop of pesto and sweet roasted peppers make a moreish combination. Serve warm for a quick supper you'll really enjoy
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Marinated fig & mozzarella salad
A star rating of 4.5 out of 5.12 ratings
Classic pesto
A star rating of 4.7 out of 5.170 ratings
Italian cookies & ice cream
A star rating of 4.1 out of 5.10 ratings
Ingredients
Nutrition
Units:
MetricUS
-
2 small or 1 large ciabatta
-
150g pack cooking chorizo
halved lengthways
-
75g pesto
-
200g roasted red peppers
from a jar
-
handful rocket
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Nutrition: per serving
- kcal867
- fat46g
- saturates12g
- carbs74g
- sugars6g
- fibre6g
- protein37g
- salt4.6g
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Method
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step 1
Heat oven to 180C/160C fan/gas 4 and put the ciabatta in to warm up. Put a griddle pan over a medium heat and cook the chorizo for 5 mins each side or until charred and cooked through.
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step 2
Open up the warmed ciabatta and spread the pesto on the bottom. Layer with the red peppers , then the warm chorizo. Scatter over the rocket, sandwich the ciabatta together, cut in two and serve.
Recipe from Good Food magazine, July 2016
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A star rating of 4.5 out of 5.18 ratings
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