Goan Chorizo Butty
My chorizo butty clearly shows the Portuguese influence on Goan cuisine.
Recipe courtesy of
Anjum Anand
- Total:
- 20 min
- Prep:
- 5 min
- Cook:
- 15 min
- Yield:
- 2 servings
- Level:
- Easy
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- Kosher salt
- 1 Goan chorizo, sliced into 3/4-inch pieces
- 4 thick slices bread
- Handful rocket leaves (arugula)
Directions
Heat the oil in a small nonstick pan over medium heat. Add the onion, and a pinch of salt, and cook, stirring frequently for 3 to 4 minutes, or until golden brown. Add the chorizo slices, and stir fry for 3 to 4 minutes, or until golden brown, and cooked through, adding a splash of water halfway through the cooking process.
Place 2 slices of bread onto a serving plate. Cover the bread with the rocket, then spoon over the cooked chorizo and onions. Place the remaining bread slices on top.
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