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Chorizo, tomato and avocado


This sarny's got Summer written all over it.


Serves 2

90g spicy chorizo ring, thinly sliced

2 vine-ripened tomatoes, sliced

1 avocado, crushed

1 tsp balsamic vinegar

A pinch of golden, granulated sugar

1/2 tsp extra virgin olive oil

A handful of salad leaves

2 ciabatta rolls

Heat a dry frying pan over a medium flame. Throw in the slices of chorizo and gently cook for 2-3 minutes, until the oil begins to seep out of the meat.

Toss in the tomatoes and cook over a higher heat for 1-2 minutes.

Add the balsamic vinegar, sugar and a little seasoning. Shake the ingredients around in the pan for a few seconds until the tomato and chorizo are well coated and the liquid has reduced down to a glaze.

Transfer the chorizo and tomato to a plate and leave to one side.

Pour the extra virgin olive oil into the pan and mix it in with the leftover oils. Take your ciabattas and place them bread side down in the pan. Leave them there for about 10 seconds so they have a chance to soak up the oil and lightly crisp up.

Remove the ciabattas and spread the crushed avocado on the bottom halves. Divide the tomato and chorizo between each sarny and then top with a small handful of salad leaves.

Close up the sandwich and tuck in.