Recipe

Minorcan Chorizo Bocadillo

Savory Delight: Minorcan Chorizo Bocadillo - A Taste of the Mediterranean

4.7 out of 5

Indulge in the flavors of Minorcan cuisine with this mouthwatering Chorizo Bocadillo recipe. A traditional Spanish sandwich is given a Minorcan twist, combining the smoky and spicy flavors of chorizo with the fresh and vibrant ingredients of the Mediterranean.

Sandwich/Wrap› Sandwich› Bocadillo de chorizo

European cuisine› Mediterranean cuisine› Spanish cuisine

European cuisine› Mediterranean cuisine› Spanish cuisine› Minorcan cuisine

Preparation time

10 minutes

Cooking time

5 minutes

Total time

15 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Mediterranean diet, Gluten-free (with gluten-free bread), Dairy-free (if using dairy-free aioli), Nut-free, Low-carb (if using lettuce wrap instead of baguette)

Allergens

Wheat (if using regular baguette), Garlic (in aioli)

Not suitable for

Vegan, Vegetarian, Paleo, Keto, High-carb

Ingredients

In the original Spanish version, the chorizo bocadillo typically includes ingredients like tomato and green peppers. However, in the Minorcan adaptation, these ingredients are replaced with a tangy aioli and crisp lettuce, which are more commonly used in Minorcan cuisine. This modification adds a refreshing twist to the sandwich, highlighting the flavors of the Mediterranean. We alse have the original recipe for Bocadillo de chorizo, so you can check it out.

1 baguette, sliced lengthwise 1 baguette, sliced lengthwise
200g (7oz) chorizo, thinly sliced 200g (7oz) chorizo, thinly sliced
1/4 cup tangy aioli 1/4 cup tangy aioli
1 cup lettuce, shredded 1 cup lettuce, shredded
1/2 red onion, thinly sliced 1/2 red onion, thinly sliced
Salt and pepper, to taste Salt and pepper, to taste

Nutrition

Calories (kcal / KJ): 380 kcal / 1590 KJ
Fat: 24g (Saturated Fat: 8g)
Carbohydrates: 28g (Sugars: 2g)
Protein: 14g
Fiber: 2g
Salt: 1.5g

Preparation

1.
Preheat the oven to 180°C (350°F).
2.
Place the sliced baguette on a baking sheet and toast in the oven for 5 minutes, or until lightly crispy.
3.
Meanwhile, heat a skillet over medium heat and add the sliced chorizo. Cook for 2-3 minutes on each side until slightly crispy.
4.
Remove the baguette from the oven and spread the tangy aioli on both sides.
5.
Layer the cooked chorizo, shredded lettuce, and sliced red onion on one side of the baguette.
6.
Season with salt and pepper to taste.
7.
Close the sandwich and press gently to secure the filling.
8.
Slice the bocadillo into individual portions and serve.

Treat your ingredients with care...

Chorizo — Choose a high-quality chorizo with a good balance of smokiness and spiciness. If you prefer a milder flavor, opt for a sweet chorizo variety.
Tangy aioli — You can make your own aioli by combining mayonnaise, garlic, lemon juice, and a pinch of salt. Alternatively, you can find pre-made aioli in most grocery stores.

Tips & Tricks

For an extra kick of flavor, add a few slices of pickled jalapeños to the bocadillo.
If you prefer a softer baguette, lightly brush the inside with olive oil before toasting.
Experiment with different types of lettuce, such as romaine or arugula, to add variety to the sandwich.
If you can't find chorizo, you can substitute it with a spicy salami or pepperoni.
Serve the bocadillo with a side of crispy potato chips for a satisfying meal.

Serving advice

Serve the Minorcan Chorizo Bocadillo as a delicious lunch or dinner option. It pairs well with a side of potato chips or a fresh green salad. For a complete Mediterranean experience, enjoy it with a glass of chilled sangria.

Presentation advice

To enhance the presentation, cut the bocadillo into smaller, bite-sized portions and arrange them on a wooden serving board. Garnish with a sprig of fresh parsley or a drizzle of olive oil for an elegant touch.