Easy Chorizo & Corn Ciabatta Melt
with Pear Salad- Gluten
- Soy
- Wheat
- Milk
- Soy
- May contain traces of allergens
- Milk
- Sulphites
- Eggs
- Sesame
- Lupin
- Almond
- Hazelnut
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.
Ingredients
1 packet
mild chorizo
(May be present: Soy, Milk, Sulphites.)
2 clove
garlic
1 tin
sweetcorn
2
Bake-At-Home Ciabatta
(Contains: Gluten, Soy, Wheat; May be present: Milk, Eggs, Sesame, Lupin, Almond, Hazelnut.)
1 box
passata
1 pinch
chilli flakes
1
pear
1 bag
mixed salad leaves
1 sachet
Italian herbs
1 packet
Cheddar cheese
(Contains: Milk;)
Not included in your delivery
olive oil
½ tsp
brown sugar
1 drizzle
balsamic vinegar
Utensils
Cooking Steps
• 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.
