Easy Chorizo & Corn Ciabatta Melt
with Pear Salad
This Italian-inspired, weeknight-friendly recipe may require minimal effort, but it's sure to see everyone asking for seconds. Serve with a slightly sweet and peppery salad for a pretty pop of green and to cut the richness.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
1 packet
mild chorizo
2 clove
garlic
1 tin
sweetcorn
2
bake-at-home ciabatta
(ContainsGluten, SoyMay be present Egg, Milk, Sesame, Tree Nuts, Lupin)1 box
passata
1 pinch
chilli flakes
1
pear
1 bag
mixed salad leaves
1 sachet
Italian herbs
(May be present Gluten/Gluten)1 packet
shredded Cheddar cheese
(ContainsMilk)Not included in your delivery
olive oil
½ tsp
brown sugar
(May be present Milk, Sesame, Tree Nuts, Gluten, Peanuts, Soy)1 drizzle
balsamic vinegar
• Roughly chop mild chorizo. Finely chop garlic. • Drain sweetcorn. • Halve ciabatta lengthways.
• In a large frying pan, heat a drizzle of olive oil over a high heat. Cook chorizo and corn, stirring, until golden, 4-5 minutes. • Add garlic and cook until fragrant, 1 minute. • Add passata, Italian herbs, brown sugar and cook until slightly reduced, 1-2 minutes.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
• Preheat grill to high. • Place halved ciabatta on a lined oven tray. Spoon chorizo mixture evenly over each half. • Sprinkle over shredded Cheddar cheese and chilli flakes (if using). Grill until cheese is melted, 4-5 minutes. • Meanwhile, thinly slice pear. In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Season, then add mixed salad leaves and pear. Toss to combine.
• Divide chorizo ciabatta pizza melts between plates. • Serve with pear salad.