Posted by: Deb in ID Tue 8 Mar 2005 11:54 am
We have one of the largest Basque populations outside of Spain here in Idaho.
These sandwiches are a staple at any Basque event. They are even sold at our
local fair. Yum!
Prick the skin of the chorizo a few times. Boil in water to cover for a few
minutes...this gets rid of some of the grease. Pat dry and grill, turning so
that all side get browned. Serve on a crusty roll or pieces of a baguette loaf.
Garnish with a piece of roasted green or red pepper.