Chorizo and egg sandwich

Time 20 minutes
Yields Serves 4
Chorizo and egg sandwich

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.


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


Combine the chorizo and onion in a large saute 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.


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.


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

Pea shoots are found fresh in Asian markets.

Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.