Ingredients

• 130g/4½ oz chorizo sausage
• sliced on the diagonal
• 150g/5½ oz mozzarella ball
• sliced into discs
• freshly ground black pepper
• ½ baguette
• sliced along one side and pulled apart
• handful baby spinach leaves

Directions

• Place the chorizo slices in a large
• heavy-based frying pan over a medium heat. There is no need to use any oil or butter. Cook gently for 4-5 minutes
• turning halfway through
• until the oil begins to escape from the sausage.
• Lay the slices of mozzarella on top of the chorizo
• then carefully spoon some of the oil over the top.
• Cook for 2-3 minutes to allow the cheese to melt
• then season with a few twists of freshly ground black pepper.
• Spoon the chorizo and mozzarella into the baguette
• then spoon the juices from the pan over the top. Again
• there is no need to butter the bread
• as the pan juices will ensure the bread gets deliciously moist.
• Place a handful of spinach leaves inside the baguette. Give it a good squeeze
• allowing all of the juices to soak into the bread
• and the spinach to wilt a little.
• Slice the baguette in half and serve immediately.