Chicken and Chorizo Open Burger with Garlic Mayo Recipe

Ingredients

• 4 free-range chicken breasts, skin off
• 4tsps dried oregano
• 2tsp smoked paprika
• 3tbsp sunflower oil
• 4 slices chorizo
• 2 ciabatta rolls, lightly toasted
• handful rocket leaves

for the garlic mayo

• 4tbsp mayonnaise (we love Delouis Fils, from Sainsbury's and waitrose)
• 1-2 garlic cloves, crushed (depending on taste)
• spicy wedges, and coriander sprigs to serve

Method

1. Flatten the chicken breasts out slightly with your hands or a rolling pin. Place them in a bowl with the oregano, smoked paprika and sunflower oil, toss to coat and season. Heat a griddle pan or barbecue to high, and grill the chicken breasts for 5 minutes on each side, until cooked through. Keep warm while you grill the chorizo for a minute or two on each side.

2. Mix the mayo with the crushed garlic, spread on the ciabatta with a few rocket leaves, then top with the chicken breasts and the chorizo slices and garnish with a sprig of coriander. Serve with the spicy wedges and a little extra mayo on the side. The chicken can be marinated overnight for more flavour.