Chorizo & Harissa Aioli Sandwich

A tasty little number, inspired by a walk through Borough Market:

Chorizo

Bay leaf

Red Wine

Home-made mayo

Harissa (top quality)

Peasant bread

Rucola

EVOO

Lemon

S&P

1. Cut chorizo lengthways, saute until browned with bay leaf, add red wine and deglaze
2. Dress rucola with EVOO, S&P, lemon juice to taste
3. Make aioli (pref with organic, orange yolk egg), add harissa (preferably from a tub at a Moroccan store, rather than store-bought in a jar)
4. Grill bread, rub with garlic, drizzle EVOO
5. On a wooden board/plate, put chorizo in bread, slather with aioli and pile in the rucola