Non-VegetarianBoise Basque cuisine Street Food

Basque Chorizo Sandwich

Name: Basque Chorizo Sandwich
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Boise Basque
Ingredients: 4 link Basque chorizo links; 4 piece Crusty baguette or roll; 1 cup Roasted red peppers; 2 tbsp Olive oil; 2 clove Garlic; 0.5 cup Dry white wine; 2 tbsp Parsley

Grilled Basque-style chorizo tucked into crusty bread with roasted peppers, a hearty handheld staple of Boise's annual Jaialdi festival and Basque Block eateries.

🇺🇸United States· Idaho

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 4
Difficulty: Easy
Calories: 560 kcal

Ingredients

0 of 7 gathered

Servings

4 link Basque chorizo links
4 piece Crusty baguette or roll
1 cup Roasted red peppers — sliced
2 tbsp Olive oil
2 clove Garlic — minced
½ cup Dry white wine — for poaching
2 tbsp Parsley — chopped, for garnish

Equipment

•Grill or cast iron skillet
•Tongs

Nutrition

Per serving, approximate

Calories: 560 kcal
fat: 34
carbs: 38
protein: 26
calories: 560

Instructions

1
Simmer the chorizo links gently in white wine or water for 5 minutes.
2
Heat a grill or cast-iron skillet over medium-high heat.
3
Grill the chorizo for about 8-10 minutes. Turn occasionally until browned and cooked through.
4
Saute roasted peppers with garlic in olive oil for 2-3 minutes.
5
Cut the baguette rolls open lengthwise. Toast them lightly.
6
Put a chorizo link into each roll. Top with the sauteed peppers.
7
Sprinkle with parsley and serve hot.

Chef's tips

Simmer the chorizo briefly in wine or water before grilling. This melts the fat evenly so the skin does not burn.

Storage

Store grilled chorizo separately from bread, refrigerated, up to 3 days.

Reheating

Reheat chorizo in a skillet over medium heat until warmed through, then assemble sandwich.

Common mistakes to avoid

•Grilling the chorizo over heat that is too high, which splits the skin and dries out the meat.
•Skipping the peppers, which cut through the richness of the sausage.