Tommi says: “These are the most irresistible sandwiches imaginable. Creamy Hass avocado, spicy chorizo, fresh limejuice 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.” Preparation time: 5-10 minutes Serves: 10-15 minutes Serves: 2 Ingredients 2 ciabatta rolls, cut down the middle 150g 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
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. 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. 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. 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 by Thomasina Miers in celebration of Avocado Week 2010 - 25th to 31st October.