Chicken Liver and Chorizo Open-Top Sandwich
Chicken Liver and Chorizo Open-Top Sandwich



  • 25g butter
  • 1 chopped shallot
  • 1 crushed garlic clove
  • 200g chorizo, sliced
  • 4 slices of sourdough
  • 1 tbsp olive oil
  • 300g chicken livers, trimmed
  • Splash of sherry
  • 4 tbsp heavy cream
  • Small handful of parsley, chopped
  • Melt the butter in a pan, and once sizzling, toss in the shallot and crushed garlic. Soften for 2 mins, then add the chorizo and cook for 4 mins more. Meanwhile, heat a griddle pan, rub the bread with a bit more garlic and drizzle with olive oil. Pop the slices on the griddle, and cook until charred on both sides.
  • Add the chicken livers to the pan with the chorizo, and sear for a minute. Pour in the sherry, let it bubble away for a minute more, then add the cream and parsley, and season well. Place two slices of toast on each plate, and pile with the liver and chorizo mixture. So easy… so delicious!
15 mins
2 serving

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