2 chorizo sausages, thinly sliced diagonally
1 sourdough baguette, cut into quarters diagonally, split crossways
280g jar caramelised onion jam
60g baby rocket leaves
330g jar chargrilled peppers (capsicums), drained, coarsely torn lengthways
- Heat a chargrill on high. Cook the chorizo, turning, for 5-7 mins or until golden brown and crisp.
- Spread the cut-side of each piece of baguette with half the caramelised onion jam. Top with the rocket and peppers. Top with the chorizo and remaining caramelised onion jam. Serve immediately.