This Potato & chorizo pambazo hands down the fan favourite in our office, although the term “wet sandwich” wasn’t at first very appealing. Think of this as a bougie chip roll with some added heat. Convinced yet?
Potato & chorizo pambazo
Makes 6
This was hands down the fan favourite in our office, although the term “wet sandwich” wasn’t at first very appealing. Think of this as a bougie chip roll with some added heat. Convinced yet?
Ingredients
For the sauce
2 onions, quartered
3 cloves garlic, halved
⅓ cup chipotle in adobo
⅓ – ½ cup vegetable stock
Salt
5 potatoes, cut into 3cm cubes
Salt and milled pepper
Oil, for frying
200g Spanish chorizo, (half sliced, half finely chopped)
6 large soft rolls
For the filling
½ cup sour cream
200g ricotta (feta works well too)
1 red onion, sliced
Shredded butter or gem lettuce (optional)
Salsa verde
Method
- Char onions and garlic in a dry pan over high heat until lightly blackened.
- Combine onion, garlic and remaining sauce ingredients in a jug blender and blitz until smooth. Set aside.
- Par-cook potato cubes in well-salted water for 12–15 minutes, or until tender but not falling apart. Drain them well.
- Heat a glug of oil in a pan over medium heat. Fry chorizo for 3 minutes. Add potatoes and continue cooking for another 5–8 minutes, or until potatoes are golden. Season.
- Dip bread in prepared sauce, covering the outside completely and soaking for 30 seconds.
- Shallow-fry bread in a clean pan on both sides until crispy.
- Remove and slice open, keeping attached on one end.
- Layer sour cream, ricotta, onion, lettuce (if using) and potato-mixture on top. Drizzle with salsa verde and serve.
Recipes & styling: Liezl Vermeulen
Photographs: Zhann Solomons
Also read: Southern chicken biscuit sandwich