{Bocadillo Antxón} Shoestring Fry Chorizo Egg Sandwich Recipe

If I lived in Barcelona, becoming a regular at Entrepanes Diaz would be a life goal. Every detail at this 50s-style bar is thoughtfully executed as is their food. It's all about bocadillos (Spanish sandwiches) and I've recreated my favorite, the {Bocadillo Antxón} Shoestring Fry Chorizo Egg Sandwich recipe!

5 from 1 vote

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Prep Time 20

Total Time 20

Course Appetizer, Breakfast, Brunch, Dinner, Lunch, Sandwich, Snack

Cuisine Spanish

Servings servings

Calories 584 kcal

Equipment

Mandoline
5 1/2-quart Dutch Oven
Deep Fry And Candy Thermometer
Spider Strainer
5 1/2-quart Dutch Oven
Medium Nonstick Frying Pan
Glass Bowls
Liquid Measuring Cups
Chef's Knife

Ingredients

For The Shoestring Fries:

1 medium Russet potatoes
White wine vinegar
Extra-virgin olive oil for frying
Kosher salt and Freshly ground black pepper

For The Sandwich:

6 ounces fresh chorizo or spicy pork sausage
4 tablespoons good-quality mayonnaise
Pinch smoked paprika
2 medium large eggs
2 toasted brioche burger buns

Instructions

For The Shoestring Fries: Fill a large, heavy-bottomed saucepan with a couple of inches of oil and heat over medium heat until a deep-fry thermometer reads 365°F. Line a plate with paper towels and set aside.
Meanwhile, slice the potatoes into shoestring fries with the thin julienne attachment of a hand-held mandoline or vegetable slicer. Swish the cut potatoes in a bowl of water with a few capfuls of vinegar added then spin them as dry as possible in a salad spinner. Spread them on towels, and blot with more towels—you want the potatoes as dry as possible to prevent the oil from splattering.
Fry The Fries: Increase the heat to medium-high, and working in batches, carefully add the potatoes to the oil and fry until brown and crispy, about 3 to 4 minutes. Scoop the fries from the oil with a slotted spoon, and drain on the prepared plate. Repeat with the rest of the potatoes, making sure the oil returns to 365°F before adding the next batch. Season with salt and set aside until ready to use.
Brown The Chorizo: Meanwhile, crumble the chorizo into a medium frying pan and cook over medium heat until well browned, about 10 minutes. Remove the chorizo to a plate with a slotted spoon and then cook the eggs, one by one, in the chorizo drippings to desired doneness.
Assemble The Sandwich: To serve, mix the mayonnaise with a pinch of paprika (add more to your liking). Spread the mayonnaise on the bottom of each brioche bun then divide the browned chorizo between the two buns. Top each with a fried egg and a ridiculous amount of the fries. Close the sandwiches and serve.

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Nutrition

Serving: 1servingCalories: 584kcalCarbohydrates: 20gProtein: 22gFat: 45gSaturated Fat: 12gPolyunsaturated Fat: 13gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 229mgSodium: 249mgPotassium: 510mgFiber: 1gSugar: 1gVitamin A: 561IUVitamin C: 6mgCalcium: 41mgIron: 3mg

Keyword Sandwich recipe