Is Chorizo not a bit tough for a sarnie? Presumably you're either slicing it super thinly or diced into wee chunks and mixed into some sort of emulsifying agent, like some sort of modern day coronation chicken affiair.

You dont see much coronation chicken about nowadays, do you? It's almost as if low grade recovered chicken product, a mild synthetic curry flavoured sauce and sultanas does not sandwich heaven make. What's next on the chopping block, egg and cress?