• 2 slices of Burgen® Gluten Free White
  • Quick Pepper Relish (Will keep in the fridge for up to a month)
  • 3 red peppers and 3 yellow peppers)
  • 6 thyme stems (leaves only)
  • 10ml olive oil
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon sherry vinegar
  • 1 tablespoon brown sugar
  • Rocket to serve
  • Optional:
  • 4 Slices Haloumi
  • 1 Chorizo (grilled)
  • 2 teaspoons mayonnaise


  1. To make the ‘Quick Pepper Relish’: roast peppers whole at 180c for 25mins then transfer to a bowl. Add the thyme, vinegar and olive oil to the bowl and toss to cover the peppers then cover with cling wrap. Once cold remove the peppers (keep the dressing after straining and set aside). Peel the skin of the peppers and remove the seeds. Chop into long strips and add to a hot pan. Fry off quickly then add sugar, vinegar, paprika, oil and thyme to the pan and cook until liquid is reduced to a sticky consistency. Set aside to cool.
  2. Slice the chorizo and grill on a grill plate. If using haloumi, also grill until soft and chorizo until lightly caramelised.
  3. In bowl mix rocket with reserved thyme dressing
  4. Take two slices of Burgen Gluten Free White and spread a thin layer of mayonnaise on the base and lid. Spread pepper relish on the base, add grilled chorizo (and haloumi if using) and top with a handful of dressed rocket and second slice of bread.