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Grilled Chorizo Sandwiches with Shaved Fennel and California Avocado

Grilled Chorizo Sandwiches with Shaved Fennel and California Avocado
Total time:

10 min

Prep time:

0 min

Cook time:

10 min

ingredients

Serving Size: 4

4 (8-in.) baguettes
4 (4-oz.) Spanish chorizo links, split in half lengthwise
1 fennel bulb, trimmed of feathery greens and stalks, then halved and cored
4 oz. arugula
1/2 lemon
2 Tbsp. extra virgin olive oil
As needed Salt, to taste
2 ripe Fresh California Avocados, seeded, peeled and cut into thin slices
1/4 cups Fennel Mayonnaise (see make-ahead recipe below)
As needed Fennel Mayonnaise
1 large egg yolk
4 tsp. dry mustard
2 tsp. cider vinegar
2 tsp. brown sugar
1 tsp. freshly squeezed lemon juice
1 tsp. ground fennel seeds
2/3 cups canola oil
As needed Kosher salt, to taste

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Instructions

  1. Preheat a grill to medium heat.
  2. Split the baguettes in half lengthwise.
  3. Grill the sausages on both sides until they are heated through, about 9 minutes total; remove from the grill.
  4. Grill the baguette halves, cut sides down, until they are toasted, about 3 minutes. Remove the bread from the grill.
  5. While the sausages are grilling, thinly shave the fennel bulb with a knife. In a bowl, combine the shaved fennel and arugula, then dress with the squeezed the lemon, olive oil and salt, to taste. Set aside.
  6. Smear a layer of Fennel Mayonnaise on the bottom half of each baguette. Place the shaved fennel arugula mixture over the mayo, dividing it evenly among the baguettes. Place a portion of grilled chorizo on top of each.
  7. Arrange half of a sliced avocado on top of the chorizo. Cover each sandwich with the top half of the baguette, then slice each sandwich in half and serve.

Note: Be sure to use Spanish chorizo, which is cured and fully cooked.

Fennel Mayonnaise

  1. Combine the yolk, mustard, vinegar, brown sugar, lemon juice and fennel seed in the bowl of a food processor or blender. Slowly add the oil while the machine is running until the mixture thickens and emulsifies.
  2. Season with salt, to taste and refrigerate until use.

Tip: Store the leftover Fennel Mayonnaise in the refrigerator for a day or two to use on other sandwiches.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Copyright © 2013, Eric Tanaka

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