Grilled Chorizo and Avocado Sandwiches
|Ciabatta rolls||2 , cut down the middle|
|Hass avocado||1 , peeled and sliced|
|Ripe tomato||1 Large, sliced|
|Lime||1⁄2 , juiced|
|Rocket||1 Cup (16 tbs)|
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.