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Spicy Chorizo Omelet Sandwiches

by in Oct 2006
Spicy Chorizo Omelet Sandwiches
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Total Time: 45

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.

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  • 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 piment


Smoky Mayonnaise Piment

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.
Updated Tuesday, August 29th, 2006

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