Ingredients:

  • 8 oz (225 g) cooked chorizo, sliced
  • 8 oz (225 g) chicken livers, cleaned and trimmed
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • ¼ teaspoon smoked paprika
  • Salt and pepper to taste
  • ¼ cup (60 g) mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • Fresh parsley, finely chopped (for garnish)
  • 4 slices of rustic bread or baguette
  • 4 oz (112 g) mixed greens (arugula, spinach, etc.)

Instructions:

  1. Heat olive oil in a large skillet over medium heat.
  2. Sauté onion until translucent, about 5 minutes.
  3. Add garlic and sauté for another minute.
  4. Incorporate chicken livers; cook until browned and slightly firm, about 5-7 minutes.
  5. Stir in cooked chorizo and smoked paprika; cook for an additional 2-3 minutes.
  6. Season with salt and pepper; remove from heat and set aside.
  7. In a mixing bowl, combine mayonnaise, Dijon mustard, lemon juice, and Worcestershire sauce.
  8. Whisk until smooth and well combined.
  9. Toast slices of rustic bread or grill until golden brown.
  10. Spread the sauce evenly on each slice of bread.
  11. Layer mixed greens, followed by the chorizo and chicken liver mixture.
  12. Top with additional herbs if desired, and close with another slice of bread.
  13. Cut sandwiches in half and serve immediately.