Iberico chorizo sandwich with pico de gallo

The cook, step by step.

1. 1

   Step 1

   Done

   We start in our recipe by making the pico de gallo. This is pretty simple. Cut the tomatoes into small cubes and remove the flesh completely. Cut the red onion and cut the jalapeño small and add it to a tray; remove the seeds and seed membranes). Chop the coriander hand and add it. Now squeeze the garlic clove with the garlic press, cut the lime and squeeze half of it over the ingredients. Mix well the whole together and season further with some fine sea salt.

2. 2

   Step 2

   Done

   We now make the pesto mayonnaise by mixing the mayonnais with the pesto and a pinch of lime juice. Stir well and put away in the fridge.

3. 3

   Step 3

   Done

   We now remove the iberico bratwursts from the packaging and pat them dry all around. We then light the barbecue and go for an indirect setting with a dome temperature of 200 degrees Celsius. Add some cherry smoke wood and cook the sausages for about 20 to 30 minutes until light moisture starts walking out of the sausages. This is the sign that they're cooked.

   BBQ temperature: 200°C30m
4. 4

   Step 4

   Done

   Once the sausages are cooked, cut the sandwiches through the middle. Then spread it on the inside with pesto mayonnaise and put the bratwurst in it. Then top it all off with the pico de gallo.

5. 5

   Step 5

   Done

   And you're done! Serve the sandwiches and enjoy!