"There aren't many things better than a fridge forage sandwich.
You can make as many substitutes as you like depending on what's in your fridge. For me it's vital that I always have plenty of spice, salty meats and gooey cheese. Jalapeños are great because they have plenty of heat and a sweet & sour vibe." -Tom, Exec Chef at Stay Original Co.
Lightly oil and season the broccoli then charr in a really hot pan. Take the pan off the heat but don't wash as your going to use it to cook the sandwich.
Make the sandwich by buttering the outside of the bread then layering up all the ketchup, jalapeños, broccoli, chorizo & mozzarella on the plain side.
Beat the egg with the milk
Put the sandwich in the batter and squash down. Put in the fridge to soak up for 10 minutes then turn over and allow to soak up the rest of the batter for another 10minutes.
Get the pan nice and hot then turn down to a medium heat.
Cut a piece of baking paper big enough to cover the sandwich.
Lightly oil the pan then add the sandwich.
Cover with the baking paper then put a small heavy lid or another pan on top to weigh it down. Cook for 3 minutes then turn over and cook for another 4 minutes.
The sandwich should be crisp on the outside with a soft centre.
Serve with soured cream & chopped coriander