Spanish · Lunch
Spanish Sausage Sandwich
A crusty baguette roll split and filled with pan-seared Spanish chorizo pork sausage, sweet blistered peppers and onions, and garlicky aioli, finished with parsley. The filling browns in its own rendered fat for a smoky, paprika-forward finish built for handheld eating.
$5
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
695Calories
29.2gProtein
46.8gFat
42.3gCarbs
5.9gSugar
3.4gFiber
1565mgSodium
147mgChol
16gSat Fat
625mgPotassium
76mgCalcium
3.4mgIron
1.5mcgVitamin B12
38mgVitamin C
mediterranean
thirty-min-meals
all-time-classics
Instructions
1
Prep
Remove sausage casing and split the baguette roll. Thinly slice the bell pepper, onion, and garlic cloves separately.
2
Sauté
Heat olive oil in a skillet over medium heat. Cook peppers and onion for 5 minutes, stirring occasionally, until softened and lightly browned at the edges.
3
Sear
Push vegetables to one side. Add sausage and sear over medium-high heat for 7–8 minutes, turning occasionally, until deeply browned and no longer pink inside.
4
Bloom
Stir the sliced garlic and smoked paprika into vegetables. Cook over medium heat for 1 minute until fragrant; season with salt.
5
Build
Whisk mayonnaise, minced garlic, and lemon juice in a small bowl. Spread on roll cut sides, layer in sausage and pepper-onion mixture.
6
Plate
Scatter parsley over filling, close the roll, and serve warm. Cut in half if desired.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz310g Spanish chorizo pork sausage, casing removed
- 22 small crusty baguette roll (about 2.6 oz/75g), split
- 11 small bell pepper
- 11 small onion
- 2 clove2 clove garlic
- 1 tsp1 tsp smoked paprika
- 2 tbsp30ml olive oil
- 2 tbsp30g mayonnaise
- 1 clove1 clove garlic (for aioli)
- 2 tsp10ml lemon juice
- 2 tsp2 tsp parsley
