Before starting, preheat the broiler to high.Wash and dry all produce. 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 chorizo, smoked paprika and garlic puree.Cook, breaking up chorizo into smaller pieces, until no pink remains, 3-4 min.\*\*

Meanwhile, add pesto, 1 tsp (2 tsp) vinegar, 1/4 tsp (1/2 tsp) chili flakes and 1/4 tsp (1/2 tsp) sugar in a small bowl. Stir to combine. Arrange buns on an unlined baking sheet, cut-side 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 1/2 tbsp (1 tbsp) vinegar, 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 chorizo 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.