Chorizo & Brioche Sandwich Recipe

In a small bowl combine mayonnaise, Sriracha, lime juice, honey, grated garlic and smoked paprika (if using).

Whisk until smooth and taste; adjust heat or sweetness by adding more Sriracha or honey. Season with 1/4 tsp salt. Refrigerate while you prepare the sandwich so flavors meld (at least 10 minutes).

Prepare chorizo

If using cured Spanish chorizo: slice into 5 mm (1/4 in) rounds. If using fresh chorizo links: remove casing and divide into 4 equal portions, flatten slightly into patties or crumble for a looser filling.

Heat a large skillet over medium heat and add 1 tbsp olive oil. For cured chorizo: add slices in a single layer and pan-fry 1–2 minutes per side until edges crisp and fat renders; transfer to a plate lined with paper towel. For fresh chorizo: add patties or crumbled sausage and cook 4–6 minutes, turning once, until fully cooked through (internal temperature 71°C / 160°F), breaking up large pieces if crumbling. Transfer to paper towel to drain.

In the same skillet, add 2 tsp (part of the butter) and the thinly sliced red onion. Sauté over medium heat 4–6 minutes until softened and slightly caramelized; season with a pinch of the salt and 1/8 tsp black pepper. Remove and set aside.

Lightly toast the brioche buns: melt remaining 1 tbs butter in a clean skillet over medium-low. Place buns cut-side down and toast 1–2 minutes until golden. Alternatively, brush buns with melted butter and toast under a broiler for 30–60 seconds—watch closely.

Assemble the sandwiches: spread about 1 1/2 tbsp Sriracha mayo on both top and bottom bun halves. On the bottom half, layer a small handful of spinach or arugula, then the warm chorizo (arrange 3–4 slices or a cooked patty/crumbled portion), then 30 g sliced cheese per sandwich, and then some caramelized onions on top. Sprinkle a light pinch of salt (about 1/8 tsp) and 1/8 tsp black pepper over the greens if desired.

If you prefer melted cheese: after assembling the chorizo and cheese on the bottom bun, place the open-faced bottom halves under a broiler or in a hot oven (200°C / 400°F) for 1–2 minutes until cheese melts. Remove carefully.

Cap with the buttered toasted top bun and press gently. Serve immediately with extra Sriracha mayo on the side for dipping.