Spicy Chorizo Omelet Sandwiches Recipe

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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.

Preparation Time: 45 minutes

Start to Finish Time: 240 minutes

• 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

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

• 1/2 cup mayonnaise
• 1 teaspoon pimenton
• 1 teaspoon Tabasco sauce
• Kosher or sea salt and freshly ground black pepper, to taste

Smoky Mayonnaise Pimenton or Spanish paprika is available at gourmet markets or online at tienda.com.

Combine all ingredients in a small bowl. Refrigerate until ready to use.

Roasted Tomatoes

• 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

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.