Ingredients

• 4 ciabatta rolls
• ½ tablespoons of olive oil, plus more for drizzling
• 3 long pointed sweet peppers of various colors (red, orange, yellow)
• 6 links (400 grams total) of chorizo sausage
• 2 handfuls of arugula
• Salt

Procedure

1. In the spirit of Brindisa, where everything is done with haphazard finesse, the measurements are just a formality. The main thing to do is to preheat the oven to 500 degrees. Toss the peppers with a touch of olive oil and a light sprinkle of salt. Then, place these on one side of a foil-lined baking sheet, and the chorizo on the other. Roast for 20 minutes. Watch the sausage, as they may take less time to cook. You're just looking for a charred, crisp casing and a firm interior.
2. When the pepper and sausages are finished roasting, split the chorizo in half on one side, piercing just one side of the casing so that the other side holds the split sausage together. Put them face down in a medium hot nonstick skillet and brown for five minutes, while you de-stem, de-seed, and de-skin the peppers. Put the rolls in the hot oven to toast for just a minute, and then drizzle with the 1- 1 ½ tablespoons of olive oil.
3. Assemble the sandwiches: you have enough sausage for two doubles and two singles. On the singles, put one sausage on one side of the bun, then half a roasted pepper, and a small bunch of arugula, and top with the top of the bun. For the doubles, it’s one sausage on each side of bread, followed by a piece of pepper on each side, and arugula in the middle.
4. I serve this with, in the spirit of the Marlboro Man’s bulls and Borough Man’s Minotaur: Bulls**t Sangria. Just fill each glass with 2 slices of seedless navel orange, and then half Spanish white wine and half sparkling water, and mash the orange around in the glass. Perfecto!