• 4 slices of Pane Turano
• 8oz block of Halloumi cut into 8 pieces
• 3.5oz thinly sliced, casing removed Chorizo
• 1/2 cup shredded Mozzarella
• 1 Avocado
• 2 tbsp Sun Dried Tomato Pesto
• Butter

① Soak up as much moisture as you can from your 8 slices of halloumi with paper towels. Place in a pan over medium-high heat and fry both sides until golden. If your pan is non-stick you won't have to add oil (can still add a touch), if it's not, use oil.
② Butter both sides of 2 slices of Pane Turano and place butter side down on a chopping board. Add halloumi slices, followed by chorizo, topped with sun dried tomato pesto, followed by avocado and finished with mozzarella. Top with another slice of bread and spread butter over the top.
③ Place in a pan over medium heat and fry both sides until golden, carefully flipping in between. Serve with rocket/arugula and a dip of sour cream!