Chorizo sandwich with grilled vegetables

Name: Chorizo sandwich with grilled vegetables
Prep time: 15 s
Cook time: 15 s
Total time: 30 s
Yield: 4
Ingredients: 75 ml (5 tbsp) olive oil, divided; 1 green zucchini, cut diagonally into 8 slices; 1 whole red pepper; 1 small eggplant cut into ½ in. slices; 45 ml (3 tbsp) fresh basil leaves, chiffonade; 80 ml (1/3 cup) or more store-bought, to taste; Zest from ½ a lemon; 10 ml (2 tsp) lemon juice, divided; 8 slices specialty bread (sourdough, for example); 500 ml (2 cups) fresh arugula; 20 slices Fantino & Mondello chorizo; Salt, to taste; Freshly ground pepper

Dry Sliced Chorizo

Make your lunch a gourmet event with this chorizo, squash, red pepper and grilled eggplant sandwich.

Portions

4 sandwiches

Preparation

15 minutes

Cooking

15 minutes

INGREDIENTS

75 ml (5 tbsp) olive oil, divided
1 green zucchini, cut diagonally into 8 slices
1 whole red pepper
1 small eggplant cut into ½ in. slices
45 ml (3 tbsp) fresh basil leaves, chiffonade
80 ml (1/3 cup) or more store-bought, to taste
Zest from ½ a lemon
10 ml (2 tsp) lemon juice, divided
8 slices specialty bread (sourdough, for example)
500 ml (2 cups) fresh arugula
20 slices Fantino & Mondello chorizo
Salt, to taste
Freshly ground pepper

PREPARATION

Preheat the BBQ to medium-high. Brush, clean and oil the grills.
In a bowl, brush the zucchini, the whole red pepper and eggplant slices with 30 ml (2 tbsp) olive oil. Season with salt and pepper.
Grill the vegetables on the BBQ* for 8 to 12 minutes, or until they are dark golden. Let cool.
Cut the pepper into strips and add to the other vegetables. Add the basil and set aside.
In the meantime, in a bowl, combine the hummus, lemon zest and 5 ml (1 tsp) lemon juice. Set aside.
Brush the bread slices with 30 ml (2 tbsp) of olive oil. Toast the bread on the BBQ** for 1 minute on each side or until the slices are toasted. Set aside.
Before assembling the sandwiches, toss the arugula with 15 ml (1 tbsp) of olive oil and 5 ml (1 tsp) of lemon juice. Season with salt and freshly ground pepper and stir.
Spread the toasted bread with hummus and top 4 slices with the vegetables. Add 5 slices of Fantino and Mondello chorizo. Top with the fresh arugula and finish assembling the sandwiches.
Serve immediately.

TIPS

*The vegetables can be roasted in the oven instead of on the BBQ. Simply line a baking sheet with aluminium foil and bake in the oven (preheated to 450 F) for 12 to 15 minutes, or until dark golden.

**The bread can be toasted in the oven instead of on the BBQ. Simply place the bread on a baking sheet and brush with olive oil. Broil in the oven for 1 to 2 minutes or until toasted. Keep a close watch because toast burns quickly!

Dry Sliced Chorizo

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Chorizo sandwich with grilled vegetables

Dry Sliced Chorizo

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