Thanks to the folks at FlatOut® and Society Culinaria for making this recipe possible. As always, my comments, opinions and love for Flatbread sandwiches are my own.
Get ready! Because this chorizo and potato flatbread sandwich is going to be a hit.
Summer is just around the corner and that means more trips with the kids to the beach and excursions to the parks near our house. Summer is the perfect excuse to take our quilts and throw them down on the grass or sand and have a yummy picnic. I think sandwiches are wonderful for lunch or picnics, because they are easy to make and they transport easily. But beyond that, you can fill them with almost anything and they’re neat and tidy, well, most of the time and in the right hands.
For this occasion, I wanted to create a sandwich featuring one of my family’s favorite flavor combinations, papas con chorizo, or chorizo with potatoes. You cannot go wrong with it. It smells so incredibly delicious and it is very satisfying. I was preparing the chorizo a couple of days ago when my kids and husband walked in the door. Every single one of them came into the kitchen, it was very hard to keep them away from it before I was finished!
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These sandwiches are special, too, because I made them with Flatout® Foldit® artisan flatbreads. Have you seen them? They look sort of like figure eights, so they are very easy to fold. They’re also an excellent source of fiber and perfect for my kids hands.
I like using pork chorizo in this recipe, but you can use beef chorizo, or even soy chorizo, if you want to go meatless.
Here is the recipe:
Related Post: Chorizo Potato Bites with Salsa Verde
Chorizo and Potato Sandwich
6 Flatbread sandwiches
Prep time: 10 minutes
Cooking time: 30 minutes
- 1 (9 oz) package pork chorizo
- 1/4 cup white onion, chopped
- 1 serrano pepper, seeded and finely chopped
- 3 medium potatoes, cooked and chopped into 1/2 inch cubes
- 20-25 cilantro sprigs, finely chopped
- Salt to taste
- 1 (9 oz) package FlatOut® Foldit!® Artisan Flatbreads 5 Grain Flax
- 1 1/2 cups refried beans
- Queso fresco
- Pico de gallo, recipe here
Cook chorizo, onion, and serrano pepper over medium-high heat until onion is soft and chorizo is cooked through, approximately 15-18 minutes.
Mix in potatoes until completely coated with the chorizo mix. Add cilantro, and salt to taste. Mix well
Take one FlatOut® Foldit® flatbread and warm it up on a comal or grill.
Heat up refried beans and spread a layer on the flatbread, then a spread a layer of chorizo and potatoes, then finish with queso fresco.
Serve with pico de gallo at the side, or inside your sandwich. Repeat until you finish with the 6 sandwiches.
Enjoy your picnic!
Why not create your own culinary masterpieces starting with a blank canvas of Flatout® Foldit® flatbread? You can find it using this easy store locator.
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