Chorizo Salsa Sandwich Recipes

MEXICAN CHORIZO AND POTATO PRESSED SANDWICH

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.

CHORIZO SALSA SANDWICH

Steps:

• Start by making the salsa first.
• Heat the olive oil in a pan, add the onion, garlic and chilli and cook for about five minutes, until softened.
• Tip in the chopped tomatoes and sundried tomatoes and cook over a medium heat for about ten minutes.
• When the mixture has reduced to a thick paste take off the heat and season to your taste.
• Now cook the chorizo by heating a frying pan until very hot.
• Slice the sausages in half lenghways and cook, cut-side down, for about five minutes or until they are charred.
• Turn and cook for 2-3 minutes more.
• Set aside and keep warm.
• Place the bread onto the pan, pressing cut-side down until it is golden and charred and has soaked up the chorizo juices.
• You will probably have to do this in batches.
• Remove from the pan, spread the salsa over four slices of the bread.
• Top with the chorizo, rocket and a squeeze of lemon juice.
• Season with some salt and pepper, cover with the remaining bread and serve.

SPICY SALSA SANDWICHES

Steps:

• Make the sandwich: Put the deli meat on one slice of bread, spread the salsa over it, then sprinkle with a little cayenne (if using).
• Next put the cheese slice, then the other slice of bread, and spread with butter.
• Fry butter side down over medium heat, spread the top side with butter.
• Flip and fry until golden brown.
• Yummy with chips.