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 

1. Char onions and garlic in a dry pan over high heat until lightly blackened.
2. Combine onion, garlic and remaining sauce ingredients in a jug blender and blitz until smooth. Set aside.
3. Par-cook potato cubes in well-salted water for 12–15 minutes, or until tender but not falling apart. Drain them well.
4. 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.
5. Dip bread in prepared sauce, covering the outside completely and soaking for 30 seconds.
6. Shallow-fry bread in a clean pan on both sides until crispy.
7. Remove and slice open, keeping attached on one end.
8. 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 

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