• 4 fresh chorizo sausage
  • 4 panini bread , sliced lengthwise (or similar)
  • 50 g arugula
  • 1 lemon , juiced
  • salt & freshly ground black pepper
  • For the salsa
  • 2 tablespoons olive oil
  • 1 small onion , finely chopped
  • 1 clove garlic , finely chopped
  • 1 red chile , finely chopped
  • 400 g chopped tomatoes
  • 10 sun-dried tomatoes , finely chopped
  • 1 Start by making the salsa first.
  • 2 Heat the olive oil in a pan, add the onion, garlic and chilli and cook for about five minutes, until softened.
  • 3 Tip in the chopped tomatoes and sundried tomatoes and cook over a medium heat for about ten minutes.
  • 4 When the mixture has reduced to a thick paste take off the heat and season to your taste.
  • 5 Now cook the chorizo by heating a frying pan until very hot.
  • 6 Slice the sausages in half lenghways and cook, cut-side down, for about five minutes or until they are charred.
  • 7 Turn and cook for 2-3 minutes more.
  • 8 Set aside and keep warm.
  • 9 Place the bread onto the pan, pressing cut-side down until it is golden and charred and has soaked up the chorizo juices.
  • 10 You will probably have to do this in batches.
  • 11 Remove from the pan, spread the salsa over four slices of the bread.
  • 12 Top with the chorizo, rocket and a squeeze of lemon juice.
  • 13 Season with some salt and pepper, cover with the remaining bread and serve.