Sourdough Sandwich with Roasted Bell Peppers, Chorizo & Chimichurri

Preparation time: 20-30 minutes | Serves: 2 people

Why sandwiches are the perfect meal -
a) You you can eat them pretty much at any time of the day - breakfast, lunch, dinner or a quick snack
b) You can swap out elements and ingredients and still make an amazing sandwich
c) You can pretty much put anything in them - roasted veggies, shredded chicken, cream and fruit - you name it, and you can’t go wrong with them!

What makes this sandwich recipe special -
Pretty much all of the above points apply to this creation! It’s made with creamy cottage cheese on the base, roasted bell peppers which add a jammy sweetness, chorizo for heat and topped with my favourite Chimichurri from Pukara Estate for a bit of zing. I also add a fried egg and drizzle of olive oil which mingle together to become almost sauce like (no one likes a dry sandwich).

This sourdough sandwich recipe is more of a guideline as I find sandwiches can be quite subjective. You could enjoy a mountain of fillings and toppings, or just enough for the perfect bite. Some of my suggested swaps and tips are in the recipe notes below, feel free to adjust according to your preferences.

Ingredients

• 1 large red bell pepper

• 1 tsp. light olive oil

• 2 chorizo sausages

• Handful of fresh parsley

• 2-4 tbsps. smooth cottage cheese ⁣or ricotta

• 2-4 tbsps. Pukara Estate Original Chimichurri

• 2 eggs

• Pinch of salt

• Handful fresh parsley

• Pukara Estate extra virgin olive oil, to drizzle

Method

1. Slice the bell pepper into thick strips, brush with light olive oil, sprinkle with salt and roast for 30 mins at 180ºC in an oven or 20 mins in an air fryer.

2. In the meantime, slice the chorizo and fry till cooked through. Remove from the pan and set aside.

3. Fry the eggs in the chorizo fat to your preference. I like mine sunny side up.

4. To assemble, toast the sourdough lightly, spread the cottage cheese/ ricotta on the base and top with bell pepper, sliced chorizo and the fried egg.

5. Dollop with the Chimichurri, a handful of fresh parsley, then drizzle with olive oil and place the other slice of bread on top.

6. Cut in half and serve immediately.

RECIPE NOTES

Swaps, Serves & Storage

1. What can I swap the chorizo with?
   You can swap the chorizo with grilled or fried chicken, salami, veggie sausages or roasted vegetables like zucchini/ onion.

2. What bread can I use instead of sourdough?
   Soft Turkish bread or focaccia are a great alternative to sourdough in this toasted sandwich recipe.

3. What can I use instead of parsley?
   Baby spinach or rocket can be swapped for the parsley.

4. Can I make this recipe egg free?
   Feel free to leave out the egg in this recipe if you prefer.

5. What can I use instead of Chimichurri?
   You can use hot sauce instead of Chimichurri.

6. Can I store this sandwich or prep it ahead of time?
   While I wouldn’t recommend storing this sandwich, you can prep the roasted bell peppers ahead of time and fry the chorizo and egg on the day.