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Chorizo Your Own Adventure Sandwich

Chorizo Sausage Sandwich: This recipe creates a gourmet, flavor-packed sandwich featuring a sweet and savory date and apricot chutney, smoky paprika garlic aioli, spicy chorizo, melted Manchego cheese, and caramelized onions and peppers, all nestled in a crusty roll. It's a delightful combination of sweet, spicy, smoky, and tangy flavors with a variety of textures.
Course Main Course
Cuisine American Fusion, Indian fusion, Spanish Fusion, Spanish/ Indian Fusion
Keyword Aioli, Cheese, Chorizo, Chutney, Peppers and Onions, Sandwich
Prep Time 45 minutes
Cook Time 1 hour
Servings 10 Sandwiches
Author Chef Cameron

Ingredients

Date and Apricot Chutney

  • 2 Tbsp Olive Oil
  • 2 Onions finely chopped
  • 2 Tbsp Ginger peeled and grated
  • 4 cloves Garlic minced
  • 2 cups Dried Apricots roughly chopped
  • 2 cups Pitted Dates roughly chopped
  • 1 cup Apple Cider Vinegar
  • 1/2 cup Brown Sugar
  • 1/2 tsp Cumin
  • 1/2 tsp Coriander
  • ½ tsp red pepper flakes
  • 1 tsp Garam Masala
  • 2 Tbsp Mustard Seeds
  • Pinch of salt

Smoked Paprika Garlic Aioli

  • 1 cup Mayonnaise
  • 4 cloves Garlic minced
  • 2 Tbsp Smoked Paprika
  • 2 Tbsp Lemon Juice
  • 1/2 tsp Salt
  • ½ tsp Black Pepper

For the Sandwich:

  • 2 Tbsp Olive Oil
  • 2 Onions thinly sliced
  • 2 Bell Peppers any color combination, thinly sliced
  • 2 Poblano Peppers
  • 10 Chorizo Sausages
  • 10 Sandwich Rolls
  • 10 oz Manchego cheese shredded

Instructions

Date and Apricot Chutney:

  • Sauté the aromatics: Heat the olive oil in a large saucepan over medium heat. Add the chopped onions and cook until softened and translucent, about 8-10 minutes. Add the grated ginger and minced garlic and cook for another minute until fragrant.
  • Combine all ingredients: Add the chopped dried apricots, dates, apple cider vinegar, brown sugar, cumin, coriander,mustard seeds, red pepper flakes (if using), and salt to the saucepan. Stir well to combine.
  • Simmer the chutney: Bring the mixture to a simmer, then reduce the heat to low. Cover the saucepan and let the chutney simmer for about 40-45 minutes, stirring occasionally, until the fruits are softened and the chutney has thickened.
  • Cool and store: Remove the saucepan from the heat and let the chutney cool completely. Once cooled, transfer it to a clean jar or container with a lid. Store in the refrigerator for up to 2 weeks.

Smoked Paprika Garlic Aioli:

  • Combine ingredients: In a large bowl, whisk together the mayonnaise, minced garlic, smoked paprika, lemon juice, salt, and pepper.
  • Adjust consistency (optional): If you prefer a slightly thinner aioli, whisk in the olive oil.
  • Taste and adjust: Taste and adjust seasonings as needed. Add more lemon juice for tang, smoked paprika for smokiness, or salt and pepper to taste.

Sandwich Assembly:

  • Cook onions and peppers: Heat olive oil in a large skillet(s) over medium heat. Add sliced onions and peppers, cook until softened and slightly caramelized, about 10-12 minutes.
  • Cook chorizo: Add chorizo to the skillet(s), cook until browned and slightly crispy (about 8-10 minutes if raw, 5 minutes if pre-cooked).
  • Assemble sandwiches: Slice rolls horizontally. Spread aioli on bottom slices. Layer with chorizo, peppers, onions, chutney, and then manchego cheese