Chorizo Sandwich Squares Recipes

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

Mexican Chorizo and Potato Pressed Sandwich image

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.

Ingredients

1 pound Yukon Gold potatoes, skin-on, cut into 1/2-inch cubes
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil, plus extra if necessary
1 pound fresh Mexican chorizo, removed from casing
1 large supermarket-style French or Italian loaf (about 16-by4-inches)
1/3 cup mayonnaise
1/2 cup refried pinto beans
1/4 cup jarred salsa verde
1/3 cup pickled jalapeno slices, roughly chopped
1/4 cup crumbled Cotija cheese
1 large ripe tomato, thinly sliced
1/2 cup loosely packed fresh cilantro leaves and soft stems, coarsely chopped
1/2 cup loosely packed fresh cilantro leaves and soft stems, coarsely chopped
1 1/2 cups thinly shredded iceberg lettuce

SPANISH TAPAS MANCHEGO, MEMBRILLO AND CHORIZO TOASTIES

This is SUCH a great recipe! I found it in a supermarket recipe leaflet, and I have made these tasty little toasted sandwiches regularly since then. They are GREAT for Tapas style appetisers or, serve them for a light lunch or snack. Try to use a high quality chorizo that contains real Spanish smoked paprika. If you cannot source "Membrillo", a Spanish quince paste, then you could use a high fruit content jam or preserve. Serve these as appetisers with glasses of chilled Fino sherry. Alternatively, these can be served for a light lunch or a snack.

Provided by French Tart

Categories Lunch/Snacks

Time 7m

Yield 12-24 fingers or squares, 4-6 serving(s)

Number Of Ingredients 7

Spanish Tapas Manchego, Membrillo and Chorizo Toasties image

Steps:

Spread 4 slices of bread with the Membrillo, quince paste.
Add the slices of Manchego cheese and Chorizo.
Top with the remaining 4 slices of bread to make a sandwich.
Brush the melted butter over the all sides of the sandwiches and then season with salt and pepper.
Heat up a non-stick frying pan/skillet.
Fry the sandwiches on both sides, until the bread is golden brown and the cheese has melted.
Trim the crusts if you wish - I don't bother!
Cut each sandwich in to 3 lengths or 6 squares and serve them hot.
Wonderful with roasted almonds and chilled Fino Sherry.

Nutrition Facts : Calories 312.8, Fat 18.2, SaturatedFat 8.1, Cholesterol 40.2, Sodium 731.5, Carbohydrate 25.8, Fiber 1.2, Sugar 2.2, Protein 10.7

Ingredients

8 slices white bread
4 tablespoons membrillo quince paste
6 ounces manchego cheese, thinly sliced
4 ounces chorizo sausage, thinly sliced and with skin taken off
1 ounce butter, melted
fresh ground black pepper, to taste
salt, to taste

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