• Heat a large non-stick pan over medium-high heat.
• Meanwhile, cut buns in half, keeping one side intact.
• Cut tomatoes into 1/2-inch pieces.
• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then beef, smoked paprika and garlic puree.
• Cook, breaking up beef into smaller pieces, until no pink remains, 3-4 min.**
• Carefully drain and discard excess fat.

• Meanwhile, add pesto and 1/4 tsp (1/2 tsp) chili flakes to a small bowl. Stir to combine.
• Arrange buns on an unlined baking sheet, cut-sides up.
• Broil buns in the middle of the oven until golden-brown, 1-2 min. (TIP: Keep an eye on buns so they don't burn!)
• Set aside.

• Add half the vinegar (use all for 4 ppl), 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
• Add spring mix and half the tomatoes, then toss to combine.
• Set aside.

• Spread mayo on bottom buns, then top with beef mixture. 
• Top with as much pesto mixture as desired, then remaining tomatoes. Close with top buns.

• Divide sandwiches and salad between plates.
• Sprinkle pepitas over salad.

If you've opted to get beef, cook it in the same way the recipe instructs you to cook the chorizo.