Minorcan Chorizo Bocadillo

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