Spicy Chorizo Omelet Sandwiches

Cooking & Recipes

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 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


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 h
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 2-½ 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.



Preparation Method

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