Loaded Chorizo & Courgette Ciabatta Roll

Name: Loaded Chorizo & Courgette Ciabatta Roll with Rosemary Fries & Herby Mayo
Total time: 30 min
Yield: 2
Cuisine: Spanish
Ingredients: 1 packet Dill & Parsley Mayonnaise; 1 packet Potato Fries; 200 g Mild Chorizo; 1 sachet Lemon Pepper Seasoning; 1 packet Mixed Salad Leaves; 1 Courgette; 2 Ciabatta; 1 packet Rosemary; 1 drizzle olive oil; 20 g butter; 1 tsp brown sugar; 1 tsp balsamic vinegar

with Rosemary Fries & Herby Mayo

Recipe Development TeamUpdated on March 20, 2026

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Calories

997 kcal

Protein

32.4g protein

Total

30 minutes

Difficulty

Easy

Allergens:

Eggs
Soy
Sulphites
Wheat
Gluten
Milk
Sulphites
May contain traces of allergens
Lupin
Sesame
Almond
Hazelnut
Eggs
Milk

Looking for a quick and delicious midweek dinner? This sandwich is packed with flavour in every bite. Smokey chorizo meets herby courgette ribbons in chewy toasted ciabatta. Serve it up with a side of golden rosemary fries.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs, Soy; )

1 packet

Potato Fries

(Contains: Sulphites; May be present: Sulphites)

200 g

Mild Chorizo

1 sachet

Lemon Pepper Seasoning

1 packet

Mixed Salad Leaves

Courgette

Ciabatta

(Contains: Wheat, Gluten, Soy; May be present: Lupin, Sesame, Almond, Hazelnut, Eggs, Milk)

1 packet

Rosemary

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk; )

1 tsp

brown sugar

1 tsp

balsamic vinegar

Nutrition Values

Calories997 kcal

Energy (kJ)4170 kJ

Fat56.4 g

of which saturates17.7 g

Carbohydrate87.6 g

of which sugars8.8 g

Dietary Fibre8.7 g

Protein32.4 g

Sodium1770 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced.
• Pick and finely chop rosemary (see ingredients).
• Place potato fries on an oven tray lined with baking paper. Drizzle with olive
oil, sprinkle over rosemary and season with salt and toss to coat.
• Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide fries between two trays.

• Meanwhile, chop mild chorizo in half lengthways.
• Using a vegetable peeler, peel courgette into ribbons, stopping when you
reach the seeds in the centre.
• In a small microwave-safe bowl, add the butter and microwave in 10 second bursts until melted.
• Cut ciabatta in half lengthways, then brush with melted butter.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook courgette and lemon pepper seasoning (see ingredients) tossing until
tender, 2-3 minutes. Season with salt and transfer to a bowl.
• Return the frying pan to medium high heat. Cook chorizo, turning, until
browned, 3-4 minutes.
• Add the brown sugar and toss, until slightly caramelised, 1-2 minutes.
• Meanwhile, place ciabatta directly on a wire rack in the oven and bake until
heated through, 5-8 minutes.

• In a bowl, combine mixed salad leaves with a drizzle of balsamic vinegar
and olive oil.
• Spread ciabatta with some dill & parsley mayonnise. Top with chorizo,
courgette and dressed leaves.
• Serve with rosemary fries. Enjoy!