For a hearty start to the day, try a Chorizo Toastie. It takes an extra five minutes to change a simple humble sandwich into something that’s warm, crispy and packed with flavor and aromas. It’s great for a brunch sit down, or even for a quick grab ‘n go breakfast on a weekday morning.
Toastie for breakfast? I’ll take it! A slice of bread with butter and jam is a classic way to start the day. That simple breakfast led to the fad of toast with all sorts of trendy ingredients – avocado, poached eggs, goat cheese, fig jam, asparagus…. I’ve even jumped in with my own Black Garlic and Aubergine on Toast.
But sometimes, to be honest, it feels like something is missing. Specifically, I’m talking about the top slice of bread. I often sit and stare at the fancy toast in front of me, and I’m faced with a dilemma. Should try to pick it up with my hands and bite into the open faced toast, potentially appearing slightly uncouth? Or, should I just use a fork and knife and properly cut it, even though I know the toasty bread is almost impossible to cut through, and all the toppings will spill off while I start to saw the toast with my butter knife?
To solve that, have a toastie for breakfast! With a toastie, you can definitely pick it up with your hands and no one will judge. And unlike a simple untoasted sandwich, the melted cheese in this Chorizo Toastie will hold the filling all together, so you have no risk of losing any part of it. The crispy edge of the bread is so satisfying to crunch into, and the aromas of the bread and filling are pronounced when toasted.
Chorizo comes in either a fresh sausage, which must be cooked before eating, or as a cured (and sometimes smoked) sausage that can be sliced and eaten without cooking. Both have their place in the kitchen, but for this five minute toastie, use a cured chorizo that’s ready to eat. Happy toasting!
P.S. In case you’re wondering, a toastie is the British term for a grilled sandwich.
Chorizo Toastie aka Grilled Chorizo SandwichPrint Recipe
- 4 slices rustic bread (I used a wholegrain sourdough)
- 6 thin slices (3-4 ounces) sliced chorizo (or other type of sliced cured meats)
- 4 thin slices Gruyère cheese
- butter - for grilling
- cantaloupe pieces - for serving
- spinach - for serving
- tomatoes - for serving
- feta cheese - for serving
- extra virgin olive oil - for serving
- Preheat a panini grill, skillet or grill pan on medium heat.
- Spread a thin layer of butter on one side of each slice of bread. Layer the Gruyère and chorizo on 2 of the slices, with the buttered side facing out. Close the sandwich with the buttered side facing out.
- Place the sandwiches on the grill and cook on both sides until golden brown and the cheese is melted, about 3-4 minutes on each side (or about 4 minutes in a panini grill).
- Serve immediately with a side of cantaloupe and spinach, tomato and feta salad. Drizzle the sandwich with olive oil, if desired.