Ciabatta with Chicken Chorizo Red Pepper and Melted Cheese

I love reading menus; I can't for the life of me read a book of any description, unless of course it has something to do with food.  I can sit and read cookery books and menus all day long.  Oh and maps! Yes maps, I LOVE reading maps.  Possibly I could be the next brain of Britain when it comes to knowing where most places are; very bothering I know 😨

Anyway, never mind all that!  The other week I went out for lunch with some good friends to the Novello Lounge in Southwater, Telford and the menu had so many delicious sounding dishes to choose from so we all took a while to decide what to have......

Ciabatta with Chicken Chorizo Red Pepper and Melted Cheese





But then I spied with my little eye; Chicken & Chorizo Panini with with red peppers, spinach and pimento soft cheese and that's just my kind of thing.  Yes, yes, I know it's probably not the healthiest thing to eat but hey ho it sounded good!


Well as sure as eggs are eggs it arrived and yep it was excellent.  So after telling Paul (the husband) about it when I got home I made my version a few days later.  Oh yes indeed, a double dose of Chicken and Chorizo goodness for me that week 😋

Now I didn't have any panini but I did have ciabatta and I didn't have any soft cheese but I had Cheddar and so there my version happened.

Print Recipe





To make 2 you will need:
olive oil
2 ciabatta rolls - halved
200g tin of good quality tinned tomatoes - so half a regular sized tin; drained from juice
a few roasted red pepper slices taken from a jar and drained from oil
a splash of balsamic vinegar - or a teaspoon of sugar if you don't have balsamic

1 or 2 chicken fillets depending on their size - thinly sliced
peri peri rub (hot) I used Nando's but don't by from this link since it's only 95p in Asda!
some diced chorizo - skin removed
a pinch of smoked paprika
a handful of grated Cheddar cheese
a few spinach leaves - for good health!

Method:
Put the sliced chicken into a small bowl and add about half the packet of peri peri rub. Mix together so coat the chicken well and then make the sauce.

Sauce:
Drain the tomatoes from their juice and squish between your fingers putting to remove more of the juice and put the tomatoes into a small bowl.
Take a few roasted peppers from a jar and chop before adding them to the tomatoes.
Add a drizzle of balsamic or sugar to sweeten the sauce and mix it all together and set aside.

Heat up a small frying pan and add the chorizo.  Cook for a few minutes until it releases it's lovely orange oil.  Add a teaspoon of paprika and stir.  Remove the chorizo and set aside. Don't wash the pan!  Using the same frying pan add the chicken; you can add a tiny amount of olive oil if you think you need to.  Cook the chicken for a few minutes turning to evenly cook through; it won't take long as it's thinly sliced. Turn the heat off.

Lightly toast the ciabatta halves under a hot grill then wrap the top halves in foil to keep warm.

Spread the pepper sauce over the bottom two halves and add cheese, a few spinach leaves and the chicken and chorizo.  Pop back under the grill till the cheese is bubbling and it's heated though.  Put the ciabatta tops back on.

Ciabatta with Chicken Chorizo Red Pepper and Melted Cheese




Now dive in and enjoy.

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