Bocadillo de chorizo a la parrilla

These lovely sandwich rolls are perfect for a quick snack. You need to buy ‘cooking chorizo’, which is more like a sausage than the slicing variety, which is used like salami. We use aioli, or garlic mayonnaise, but you could use plain mayonnaise if you prefer.

  • 15 mins preparation
  • Serves 2
  • Print


Bocadillo de chorizo a la parrilla
  • 200 gram cooking chorizo
  • 1 onion, thinly sliced
  • 1 tablespoon olive oil
  • 2 teaspoon sugar
  • 1 tablespoon sherry vinegar
  • 3 tablespoon aioli
  • 1 tablespoon wholegrain mustard
  • 2 small baguettes (or 1 large one, halved)


Bocadillo de chorizo a la parrilla
  • 1
    Grill the chorizo on a barbecue or in a grill pan.
  • 2
    Caramelise the onion in the olive oil. Add the sugar, sherry vinegar and a pinch of salt, then cook until the liquid has evaporated.
  • 3
    Mix aioli with the mustard.
  • 4
    Split the bread almost in half and toast it, then make your sandwich.

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