Recipe

Pembrokeshire-inspired Chistorra Sandwich

Savor the Flavors of Pembrokeshire with this Chistorra Delight

4.5 out of 5

Indulge in the culinary delights of Pembrokeshire with this mouthwatering twist on the classic Spanish Bocadillo de chistorra. This recipe combines the rich flavors of Spanish chistorra sausage with the unique ingredients and techniques of Pembrokeshire cuisine.

Sandwich/Wrap› Sandwich› Bocadillo de chistorra

European cuisine› Mediterranean cuisine› Spanish cuisine

European cuisine› Northern European cuisine› Cuisines of the [[Islands of the North Atlantic]] (IONA)› British cuisine› Welsh cuisine› Cuisine of Pembrokeshire

Preparation time

10 minutes

Cooking time

5-7 minutes

Total time

15-17 minutes

Yields

2 servings

Preparation difficulty

Easy

Suitable for

Omnivore, Low-carb, Keto, Gluten-free (with appropriate bread substitution), Dairy-free (with appropriate cheese and butter substitution)

Allergens

Dairy (cheddar cheese, butter), Gluten (sourdough bread)

Not suitable for

Vegetarian, Vegan, Paleo, Nut-free, Soy-free

Ingredients

In this Pembrokeshire adaptation, we substitute the traditional Spanish baguette with Pembrokeshire sourdough bread, which adds a distinct flavor and texture to the sandwich. Additionally, we incorporate locally sourced Pembrokeshire cheddar cheese and Welsh butter to enhance the regional influence of the dish. We alse have the original recipe for Bocadillo de chistorra, so you can check it out.

200g (7oz) chistorra sausage 200g (7oz) chistorra sausage
4 slices of Pembrokeshire sourdough bread 4 slices of Pembrokeshire sourdough bread
100g (3.5oz) Pembrokeshire cheddar cheese, sliced 100g (3.5oz) Pembrokeshire cheddar cheese, sliced
1/2 cup pickled onions 1/2 cup pickled onions
2 tablespoons Welsh butter 2 tablespoons Welsh butter

Nutrition

Calories (kcal / KJ): 550 kcal / 2300 KJ
Fat: 40g (total), 20g (saturated)
Carbohydrates: 30g (total), 5g (sugars)
Protein: 20g
Fiber: 2g
Salt: 1.5g

Preparation

1.
Preheat a grill or grill pan over medium heat.
2.
Grill the chistorra sausage for 5-7 minutes, turning occasionally, until cooked through and slightly charred. Remove from heat and set aside.
3.
Toast the slices of Pembrokeshire sourdough bread until golden brown.
4.
Spread Welsh butter on one side of each slice of bread.
5.
Layer the chistorra sausage, Pembrokeshire cheddar cheese, and pickled onions on two slices of bread.
6.
Top with the remaining slices of bread, buttered side down.
7.
Cut the sandwiches in half and serve.

Treat your ingredients with care...

Pembrokeshire sourdough bread — If you can't find Pembrokeshire sourdough bread, you can use any other artisanal sourdough bread with a similar texture and flavor.
Chistorra sausage — Ensure the sausage is fully cooked before assembling the sandwich. If you prefer a milder spice level, you can opt for a different type of cured sausage, such as chorizo.

Tips & Tricks

For an extra kick of flavor, you can add a dollop of Pembrokeshire mustard or a sprinkle of smoked paprika to the sandwich.
If you prefer a melty cheese texture, you can briefly grill the assembled sandwich in a panini press or under a broiler until the cheese is melted and bubbly.
Experiment with different types of pickled onions, such as red onion or shallot, to add variety to the sandwich.

Serving advice

Serve the Pembrokeshire-inspired Chistorra Sandwich warm, accompanied by a side of crispy Pembrokeshire potato wedges or a fresh green salad.

Presentation advice

To enhance the visual appeal, cut the sandwich diagonally and arrange the halves on a wooden cutting board. Garnish with a sprig of fresh parsley or a drizzle of balsamic glaze for an elegant touch.