This chorizo sandwich is quick, easy to make and bursting with flavour. Perfect for a tasty no-fuss lunch!
This sandwich has become one of my favourites. With only six ingredients it’s fast to make and full of bold flavour. Below I’ll walk you through the best chorizo to use, the ideal bread and cheese choices, useful add-ins, and a simple method that yields four satisfying sandwiches.
The Ultimate Chorizo Sandwich
What kind of chorizo should you use?
Cured Spanish chorizo works perfectly. I usually peel off the outer casing because it can stay a bit tough unless fully cooked. The sandwich is broiled briefly, which warms the chorizo and releases its oils, but it won’t fully break down a thick casing.
Can I use ground chorizo?
Yes. If you use raw ground chorizo, cook it first in a pan until crispy, then add it to the sandwich. Pre-cooked or cured chorizo can be added directly and will warm under the grill.
What bread is best?
I prefer a ciabatta roll. Its airy crumb soaks up the chorizo oils and the crust adds a pleasing contrast to the soft, melty cheese. Standard sandwich bread won’t provide the same texture or flavour balance.
Which cheese pairs well with chorizo?
Chorizo is flavourful on its own, so I recommend a subtle, creamy cheese like fresh mozzarella. It melts nicely and complements the spice without overpowering it.
Process overview: slice ciabatta, add chorizo, top with mozzarella, place on a baking tray and broil until cheese begins to melt.
Chorizo Sandwich Filling
After the cheese has softened, finish the sandwich with fresh tomato, a handful of rocket (arugula), and pesto mayonnaise. The pesto mayo is a standout addition that lifts the whole sandwich.
Optional additions
If you want to vary the flavours and textures, try:
- Avocado for creaminess
- Roasted red peppers for sweetness and char
- Thinly sliced red onion for a crisp bite
Do you have to toast it?
No. You can assemble and eat the sandwich cold, but toasting or broiling the filled side melts the cheese and crisps the ciabatta, which I find more satisfying.
Quick process: remove from oven, add tomato slices, top with rocket, spread pesto mayo and fold the roll.
Serving Suggestions
- Crisp/Chip Recommendation: Prawn cocktail-flavoured crisps pair surprisingly well with the chorizo.
- Side Recommendation: Sweet potato wedges balance the sandwich’s spice and saltiness and are perfect for scooping up any extra pesto mayo.
If you want an even cheesier option try a chorizo grilled cheese variation.
Ready for the full recipe? Here’s how to make this chorizo sandwich step by step.
How to make a Chorizo Sandwich (Full Recipe)
Chorizo Sandwich
Equipment
- Large baking tray
- Sharp knife & chopping board
Ingredients
- 4 x 6″ ciabatta rolls (or similar size)
- 200g (7oz) chorizo, sliced
- 2 balls (125g each) fresh mozzarella
- 4 tbsp pesto mayonnaise
- 4 small tomatoes, sliced (3–4 slices per sandwich)
- 4 pinches rocket (arugula)
Instructions
- Slice open the ciabatta rolls. Arrange chorizo slices on one side of each roll and top with slices of fresh mozzarella. Place the prepared halves on a baking tray.
- Grill or broil until the mozzarella begins to melt. If the bread starts to char before the cheese melts, cover the bread edge with foil to prevent burning.
- When the cheese is melted and the sandwich is cool enough to handle, add tomato slices and a pinch of rocket. Spread pesto mayo on the opposite ciabatta side, fold the roll and serve.
Quick Demo
Notes
a) Mozzarella — Use fresh mozzarella for the best flavour and texture. If it’s very moist, pat it dry to avoid soggy bread.
b) Pesto Mayo — This is the sandwich’s secret weapon. If you prefer, spread plain pesto instead of mayo-based pesto.
c) Calories — Nutrition information is per sandwich.
Nutrition
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