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Ingredients
10 small crusty bread rolls
10 slices raw chorizo sausage
1 tin piquillo peppers*
Sea salt
10 tsp good-quality mayonnaise
10 toothpicks
* Sold at delis and some supermarkets.
Method
Slice bread rolls in half lengthways and lie open on a cutting board.
Fry chorizo over a medium heat in a non-stick fry pan, or barbecue until well coloured and cooked through.
Empty peppers into a bowl. While chorizo is warm, place a piece on the bottom of each roll, then a piece of piquillo pepper.
Sprinkle a little salt on the pepper and finish with a teaspoon of mayonnaise.
Place the other piece of bread on top and push a toothpick through to keep it all together.
