Butter one side of the bread and place two slices in a nonstick large frying pan or skillet. Spread a little pesto on the inside slices. Divide the chorizo in half and arrange on top of the bread followed by a handful of spinach leaves and grated cheese. Place the remaining sliced bread on top, butter side up.

Turn the heat to medium and cook for 4-5 minutes until deep golden brown, press gently with a spatula before carefully turning over and cooking the other side for 3-4 minutes until golden.

Remove from the pan to a plate, cut in half, allow to cool slightly before serving

Serve with extra green pesto.

AIR FRYER

Pre heat to 190 C, build sandwiches separately before placing in the basket/tray and insert into fryer. Cook each side for 2 minutes or until golden brown.