Sloppy ‘Zo

Straight Up Tasty:

https://www.cutoutandkeep.net/projects/sloppy-zo • Posted by PG UK

At least 1 hour in advance of making the sandwich: In a medium bowl, toss the tomatoes, red onion, and avocado together with 1 tablespoon of olive oil, the vinegar, and the sea salt. Cover and refrigerate for at least 1 hour. The veggie mixture should be very cold when put into the sandwich.

You will need

2 Plum or vine Tomatoes , halved and sliced into half-moons ½ Red Onion , julienned 1 Avocado , peeled and cut into ½-inch chunks Olive Oil 1 tbsp Red Wine Vinegar Sea Salt to taste 1 Head of Garlic -inch loaf of rustic country Bread , unsliced ½ lbs Provolone Cheese , sliced as thin as possible ½ Large white Onion , ¼ cup chopped finely and the rest julienned 2 Garlic Cloves , crushed ½ tsp Crushed Red Pepper Flakes ½ lbs Chorizo , casings removed ½ cup Alamos Cabernet Sauvignon Wine (or your favorite Cabernet Sauvignon), plus ¼ cup for deglazing 1 ½ tsp Paprika

Project Budget

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Description

At least 1 hour in advance of making the sandwich: In a medium bowl, toss the tomatoes, red onion, and avocado together with 1 tablespoon of olive oil, the vinegar, and the sea salt. Cover and refrigerate for at least 1 hour. The veggie mixture should be very cold when put into the sandwich.

Instructions

1. Preheat the oven to 375°F. Slice off the top third of the garlic head to expose the cloves, and place on a sheet of aluminum foil. Drizzle with 1 tablespoon of olive oil and wrap the garlic tightly. Roast for 45 minutes, or until the garlic is soft enough to squeeze out of the skins. Set aside for spreading on the bread.

2. Heat a nonstick pan over high heat until water drops skitter across the surface. Pour in enough olive oil to coat the pan generously. Add the white onion strips (reserving the finely chopped onion), the crushed garlic cloves, a pinch of sea salt, the red pepper flakes, and the chorizo. Cook until the chorizo is browned and the fat has rendered, about 5 minutes.

3. Add the ½ cup of wine to the pan and cook until nearly evaporated, stirring constantly and not allowing the meat to stick. Add the paprika and stir to combine.

4. Halve the bread loaf lengthwise and scoop out the inside of the top and bottom half. Brush the bread shells with olive oil and place on a baking sheet. Use the back of a fork to spread equal amounts of the roasted garlic on each half. Top the bottom half with half of the provolone cheese. Toast the bread until the cheese on the bottom half is melted but not browned, approximately 3 minutes. Spoon the chorizo mixture on top of the melted cheese.

5. Add the remaining ¼ cup of Cabernet Sauvignon to the chorizo pan and deglaze over high heat. Add the chopped white onion and cook, stirring, until all the burnt bits on the bottom of the pan have been incorporated and the sauce begins to reduce and thicken. Spoon the onion mixture onto the chorizo mixture and top with the remaining slices of provolone.

6. Turn the oven to Broil. Slide the filled sandwich bottom under the broiler for approximately 2 minutes or until the cheese is melted and browned.

7. Spoon the cold vegetable mixture into the top half of the sandwich and close up the sandwich. Secure with toothpicks. Slice the sandwich into 2- to 3-inch portions and serve immediately.