Directions

In a small bowl mix together the red onion, lemon juice and a pinch of salt then set aside to lightly pickle whilst you bring everything else together.
Warm the leftover chilli up in a small pan set over a medium heat or in the microwave until piping hot.
Next, slice the bread rolls in half and toast. Once toasted, spread some Kerrygold Spreadable on both slices.
Place the toasted base of a bread roll on a plate and then add a spoonful of the warmed chilli. Top with the sliced avocado, sour cream and pickled red onions.
Add a sprinkle of coriander and place the lid on top.
Eat straight away accompanied by some kitchen paper - these are supposed to get messy so enjoy!