Spicy Chorizo Omelet Sandwiches


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 ½ tablespoon butter in a skillet until hot. Pour ½ 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 ½ cup arugula, two Roasted Tomatoes, and one omelet in the center of each roll.

Smoky Mayonnaise

Roasted Tomatoes

Preparation Time

45 Minutes

Total Time

240 Minutes

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