Hot Chorizo and Mozzarella Baguette
Ingredients for Hot Chorizo and Mozzarella Baguette
Currently displaying quantities in US Imperial Measurements
How to Cook Hot Chorizo and Mozzarella Baguette
- Slice the chorizo on the diagonal and place the slices in a large, heavy-based frying pan over a medium heat. Cook gently for 4-5 minutes, turning halfway through, until the oil begins to escape from the sausage.
- Drain the mozzarella ball(s) and slice into discs about ¼" (0.5cm) thick. Lay the slices on top of the chorizo, then spoon some of the beautiful red oil from the bottom of the pan over the top. Cook for 2-3 minutes to allow the cheese to melt, then season with a few twists of freshly ground black pepper.
- Slice the baguette along one side and either open up or pull apart. Spoon the chorizo and mozzarella into the baguette, then spoon those wonderful chilli and paprika juices from the bottom of the pan over the top (absolutely no need for any butter since the pan juices will make the bread deliciously moist).
- Place a handful of spinach leaves on top, close the baguette and give it a gentle squeeze. This will allow all of the juices to soak into the bread, and the spinach to wilt a little. Cut the baguette into four and serve immediately.
GRAHAM'S HOT TIP:
Don't be tempted to put any oil or butter in the pan as you start cooking. The chorizo will give off more than enough spicy fat to ensure that nothing sticks.
Reviews of Hot Chorizo and Mozzarella Baguette
September 05 2014
That's a heck of a sandwich! Melting mozzarella, hot chorizo and baby spinach leaves in a baguette - sandwiches don't get better than this! It's sandwich heaven and I want to keep going back. My kids love it. My husband loves it. My mother-in-law loves it. What's not to like???
SusanB (1 review)
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