Recipe: Chorizo and egg sandwich


Total time: 20 minutes plus 1 hour pressing

Servings: 4

Note: Pea shoots are found fresh in Asian markets.

1 round olive or plain sourdough bread

3 to 4 handfuls pea shoots or stemmed arugula leaves

1/2pound Gruyere or Cheddar cheese, thinly sliced, divided

6 large eggs

1 tablespoon milk

Salt, pepper

1/4pound Spanish chorizo, casing removed, diced

1/2small onion, peeled, halved and very thinly sliced

1. Slice the bread in half horizontally, leaving 1 side hinged. Carefully hollow out the center of each side, leaving a retaining wall. Place on large sheet of waxed paper or foil. Lay the arugula or pea shoots in the well in the bottom half, then layer half the cheese over that. Set aside.

2. Beat the eggs with the milk and salt and pepper to taste.

3. Combine the chorizo and onion in a large sauté pan over medium heat. Cook, stirring, until the onion is soft, about 5 minutes. Raise the heat slightly and pour in the eggs. Cook, stirring with a spatula, until set but still moist. Using a spatula, lift the cooked egg mixture onto the cheese-lined bread and arrange in an even layer, pressing down to compact. Lay the remaining cheese evenly on top.

4. Close the top of the bread, pressing down. Wrap the sandwich tightly in paper or foil and weight with cast-iron skillet or other heavy object for 1 hour to compact.


5. To serve, use a serrated knife to cut into wedges.

Each serving: 659 calories; 984 mg. sodium; 406 mg. cholesterol; 39 grams fat; 39 grams saturated fat; 36 grams carbohydrates; 39 grams protein; 2 grams fiber.