Simple Spanish Inspired Open-faced Sandwich

Living in the Mediterranean of Mexico I find myself surrounded by wineries and olive groves. This means I am blessed to have access to the best olive oil I have ever tasted! It is so light and floral in flavor. Each rancho has their unique taste. I discovered my favorite olive oil last year at the end of a bumpy dirt road that opens up to a cheese factory in the middle of the countryside.

This means I am blessed to have access to the best olive oil I have ever tasted! It is so light and floral in flavor. Each rancho has their unique taste. I discovered my favorite olive oil last year at the end of a bumpy dirt road that opens up to a cheese factory in the middle of the countryside.

Our little valley lends itself to the newly popular “Baja Med” style of cooking.   It’s fresh and vibrant style pulls on Mexican, Mediterranean and Japanese styles of cooking.

This simple sandwich came into being when I happened upon a package of Spanish chorizo. I knew that I had to create sandwich, that highlighted the flavors of my valley. The olive oil is from my favourite place down the road and the tomatoes from a little organic farm called “El Mogor“.

This sandwich can make a perfect last minute meal because it only takes minutes to prepare.

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Simple Spanish Inspired Open-faced Sandwhich

Author Katie Mae Stanley@ Nourishing Simplicity

Yield 4 servings

Ingredients

• 4 slices of rustic sourdough bread
• 4 eggs
• 2 roma tomatoes
• 1/3 cup olive oil
• 8 oz sliced chorizo
• 1/2 tsp unrefined salt

Instructions

1. Pour 1/4 cup of the olive oil is a large skillet, bring to medium heat. Add the slices of bread and fry on each side until lightly browned, about two minutes on each side. Remove and set aside
2. Pour a little extra oil in the skillet if needed. Fry the eggs to your liking. Sprinkle the eggs with 1/4 tsp of salt. Set aside.
3. Pour the remaining oil into the skillet and saute the tomato slices, sprinkle them with the remaining salt. Add the chiozo to warm.Remove from heat.
4. Divide the chorizo between the four pieces of toast. Next layer each toast with the tomatoes. Top the toast with the eggs.
5. Serve with a side salad and green olives.

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