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Grilled Chorizo & Avocado Sandwiches


CD 25mins

Serves 2     Cold Pork Vegetables Lunch Snack

2 ciabatta rolls, cut down the middle
150g/+5oz chorizo
1-2 red chillies (optional)
1 Hass avocado, peeled and sliced
1 large, very ripe tomato, sliced
Juice of half a lime
A large handful rocket
2 tbsp mayonnaise
Pinch of sugar


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.

5. Press the top half of the bread down firmly on the sandwich and eat at once.



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Key Cooking techniques

Chop to To cut into pieces of approximately the same size

Slice to -  To cut food, such as vegetables, into flat pieces of varying thickness.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Simmer - To maintain the temperature of a liquid at just below boiling.


Make Ahead/ Freeze


Tips, Options and Substitutions

Main equipment required to make this recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

Related Recipes and Information

Accompaniment Recipes 

Side Salads

Vegetable Side Dish  Recipes  

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