MEXICAN CHORIZO AND POTATO PRESSED SANDWICH
Inspired by the jam-packed Mexican sandwiches called tortas, this recipe layers on flavors and textures - think sausage, beans, potatoes, lettuce and more. Here, the bread is key: a loaf from the supermarket will be more tender and easier to eat than a crusty one from a bakery.
Provided by Food Network Kitchen
Categories main-dish
Time 4h35m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Put the potatoes in a large nonstick skillet and cover with water by 1/2 inch. Season with enough salt to taste like seawater. Bring to a boil and turn down to a simmer. Simmer the potatoes until mostly cooked through, 3 to 4 minutes. Drain and let cool on a plate in a single layer.
- Rinse and dry the skillet; place over medium-high heat with 1 tablespoon oil. When the skillet is hot, add the chorizo and cook, breaking up with a wooden spoon, until crisp and brown, about 6 minutes,. Transfer to a plate with a slotted spoon. With about 1 tablespoon of fat left in the pan - remove some if there's too much or add more oil if there's too little - add the cooled potatoes and cook, stirring periodically, until golden brown all over, 4 to 6 minutes. Add the chorizo back to the pan and stir for about a minute. Remove from the heat and let cool completely.
- Slice the bread loaf in half horizontally and lay the two halves cut-side up. Pull out some of the bread from both halves (reserve for another use), leaving a 1/4-inch border. Spread mayonnaise on both halves. On the bottom half, layer ingredients in this order: refried beans, chorizo and potato, salsa, pickled jalapenos, Cotija, tomato, cilantro, shredded lettuce, some salt and pepper, and the top half of bread. Wrap tightly in parchment, wax paper or plastic wrap and secure with twine if necessary. Press at least 3 hours with a brick (see Cook's Note) or cast-iron skillet on top to flatten the sandwich, refrigerated. About 45 minutes before serving, bring the sandwich to room temperature.
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Marzan Marzan
[email protected]Not worth the effort.
Deangelo Petties
[email protected]Bread was too dry.
Okayy Zaraa
[email protected]Chorizo and potato filling was bland.
Brett Love
[email protected]Will definitely make again.
riya Mgara
[email protected]Delicious!
LONISH ADHIKARI
[email protected]This sandwich is amazing! The chorizo and potato filling is so flavorful and the bread is perfectly toasted. I will definitely be making this again and again.
Md Sahmim
[email protected]I wasn't a big fan of this sandwich. The chorizo was too spicy for me and the potatoes were bland. I think I'll stick to my regular grilled cheese sandwich.
Darlene Cantrell
[email protected]This sandwich was a bit too greasy for my taste, but the flavor was good. I think I would try it again using less chorizo.
kiara cheaf
[email protected]I've made this sandwich several times now and it's always a hit. It's a great way to use up leftover chorizo and potatoes. I like to add a bit of cheese to the filling and sometimes I'll top the sandwich with an egg.
Tapate P
[email protected]This sandwich was easy to make and very tasty. I used a spicy chorizo and it gave the sandwich a nice kick. The potatoes were soft and fluffy. I served the sandwich with a side of sour cream and salsa.
Alexander Munkonge
[email protected]I made this sandwich for lunch today and it was delicious! The chorizo and potato filling was so flavorful and the bread was perfectly toasted. I will definitely be making this again.
KGmaster r
[email protected]This sandwich was a hit with my family! The chorizo and potato filling was flavorful and filling, and the bread was perfectly crispy. I will definitely be making this again.