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Grilled Chorizo And Avocado Sandwiches

Avocado.Week.2010's picture
Tommi says: "These are the most irresistible sandwiches imaginable. Creamy Hass avocado, spicy chorizo, fresh lime juice and plenty of rocket. It is both fresh and earthy; rich and light, simple yet full of flavour. They are a cinch to make at the weekend and will keep all and sundry blissfully happy."
Ingredients
  Ciabatta rolls 2 , cut down the middle
  Chorizo 150 Gram
  Red chillies 2
  Hass avocado 1 , peeled and sliced
  Ripe tomato 1 Large, sliced
  Lime 1⁄2 , juiced
  Rocket 1 Cup (16 tbs)
  Mayonnaise 2 Tablespoon
  Sugar 1 Pinch
Directions

1) Slice the chorizo into thin rounds and fry for about 5-8 minutes over a medium heat until fat has been released and the chorizo has browned.
2) Remove the chorizo from the pan and then press the cut side of the ciabatta rolls into the fat and cook over a high heat until the rolls are lightly toasted.
3) If you are using the chilli, place it in the pan whole and cook for another 5 minutes, turning, until it is blackened in places. Roughly chop, discarding the stem.
4) Spread mayonnaise on the bottom of the sandwich, season with a grinding of black pepper, a tiny pinch of salt and a pinch of sugar. Lay down the slices of tomatoes, followed by the avocado. Squeeze over a little lime onto the avocado, top with rocket and then finally the chorizo, and chillies if you are using. Press the top half of the bread down firmly on the sandwich and eat at once.

Recipe Summary

Cuisine: 
European
Preparation Time: 
10 Minutes
Servings: 
2

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