1 loaf French bread, quartered and split down the middle
100g bag rocket
1 tbsp olive oil
can vary hugely
in length, from
sausages to very
long coils. It doesn’t
matter which you
use – they will all
take the same time
to sizzle – just
cut the very long
lengths that will
fit the bread.
Blacken the peppers all over on a hot
barbecue for 8-10 mins, then place in a bowl
and cover with a plate until cool enough to
handle. Scrape the blackened skin off the
peppers, remove the seeds and membrane,
then slice them and set aside.
Cut the chorizo in half lengthways. Cook it
cut-side down on the barbecue for 3-4 mins
until sizzling and charred, then turn it over
and cook for a further 3-4 mins.
Toast the cut side of the bread on the
barbecue, then stuff with a piece of chorizo,
some grilled pepper slices and a handful of
rocket. Drizzle with olive oil before serving.