Spicy Chorizo Omelet Sandwiches
By Yankee Magazine|Aug 29 2006|
Chorizo, a spicy Spanish or Mexican sausage, is easy to find in most supermarkets. Be sure to use soft chorizo, not dry cured, for this recipe.
Total Time
45 minutes
Ingredients
2 cups arugula or baby spinach
2 tablespoons olive oil, divided
1 teaspoon kosher or sea salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
4 ciabatta or sourdough rolls, sliced in half lengthwise
4 ounces chorizo, crumbled
8 eggs
2 teaspoons chopped flat-leaf parsley
1 cup grated manchego or
Monterey Jack cheese
2 tablespoons heavy cream
2 tablespoons butter, divided
Smoky Mayonnaise
Roasted Tomatoes
Instructions
In a mixing bowl, dress arugula with 1 tablespoon olive oil and season with salt and pepper. Place rolls in a warm oven to heat.
Heat remaining olive oil in a skillet over medium-high heat and cook chorizo until lightly browned, about 3 to 4 minutes. Remove from heat and set aside to cool. In a mixing bowl, whisk eggs until combined. Fold in parsley, cheese, cream, 1 teaspoon each of salt and pepper, and chorizo.
Heat 1/2 tablespoon butter in a skillet until hot. Pour 1/2 cup of the egg mixture into the skillet. Cook until omelet is set–not jiggly, but still moist. Fold one-third of the omelet in toward the center, then fold in half and remove from the skillet. Repeat with remaining butter and egg mixture for a total of four omelets.
To assemble, remove rolls from the oven. Spread 1 tablespoon Smoky Mayonnaise on each bread half. Place 1/2 cup arugula, two Roasted Tomatoes, and one omelet in the center of each roll.
Smoky Mayonnaise
Ingredients
1/2 cup mayonnaise
1 teaspoon piment
Instructions
Smoky Mayonnaise Piment
Roasted Tomatoes
Ingredients
4 large tomatoes, vine-ripened or hothouse, sliced in half horizontally
2 tablespoons olive oil
1 teaspoon kosher or sea salt
1 teaspoon freshly ground black pepper
Instructions
Heat oven to 275°. Place tomatoes on a baking sheet and drizzle with olive oil, then season with salt and pepper. Bake 2-1/2 to 3 hours, or until reduced in size by half, but still slightly moist. Remove, cool, and reserve. Tomatoes can be made up to 2 days in advance and kept in the refrigerator.
