A famously good Spanish sandwich from Brindisa
There can’t be many sandwiches that can legitimately lay claim to having disturbed the peace, but there have been occasions when the chorizo roll from Brindisa has come close.
One of Time Out’s top 100 best dishes and a favourite of food bloggers across the city—the world, in fact—it is one of those Borough Market stalls that’s well known for causing crowds to gather in the streets.
Mercifully, these crowds are not rioting or even protesting—they are hungry, but only because they can smell the sizzling spice of chorizo as they wait patiently for their own portion. "Many times the queue has stretched so far that we've had to ask people to start queuing the other way,” says Noa of Brindisa.
Given owner Monika Linton was the first to import traditional Spanish fare—including chorizo—to the UK in only the late eighties, its now overwhelming popularity is some feat. “It is really famous—and it is amazing,” Noa continues.
“I’ve been working here three and a half years and I still have a chorizo roll at least once a week. I think it’s the combination”—sweet piquillo peppers adding a twist of piquancy to the peppery rocket and the spicy, deeply flavoured chorizo—“but it is also simply the chorizo.”
There’s something different about it, she enthuses. A playfulness. A certain no se que, if you will—and we’ll never know, because the producer keeps his recipe top secret: “You can’t even buy it here. We only sell it in sandwiches and he hasn’t told anyone what the recipe is.”
We know it’s from northern Spain. We know it’s been produced by the same family for decades, to the highest standards. Beyond that, we have nought to go on but its exceptional taste.
Piled high with rocket courtesy of Paul Wheeler, paired up with piquillo peppers grown, roasted and hand-peeled in Lodoso, Navarra and drizzled with cold-pressed extra virgin olive oil before sandwiching, the word legendary seems, for once, entirely appropriate.