Chorizo Sandwich Squares 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 SANDWICH SQUARES

Steps:

• In a medium glass bowl combine 2 cups of flour, yeast, salt and sugar.
• Mix well.
• Add the warm water mixing well.
• Add enough flour to make a firm dough.
• Turn out and kneed for 6-8 minutes.
• Place in a greased glass bowl, turning once to coat dough ball.
• Cover and place in a warm spot for 60 minutes.
• While dough is rising cook sausage in a large skillet.
• When browned and cooked drain off fat.
• Add the red, green, onion, jalapenos, and garlic.
• Cook for 5-6 minutes stirring often.
• Preheat oven to 400 degrees.
• Lightly grease a 8x10 inch baking pan.
• Turn dough out onto a lightly floured surface and punch down.
• Divide.
• Roll out half the dough into a 9x11 inch rectangle.
• Gently press into the prepared pan allowing dough to go up sides by 1 inch.
• Spoon sausage mixture onto dough.
• Evenly sprinkle cheese on top of sausage mixture.
• Roll out remaining dough into a 8x10 inch rectangle.
• Place on top of cheese layer and pinch edges to seal.
• Cut slits in top.
• Bake for 20 to 25 minutes or until golden brown (use an egg wash if you wish).
• Cut into squares and serve.