Chorizo Sandwich Squares Recipes

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MEXICAN CHORIZO AND POTATO PRESSED SANDWICH



Mexican Chorizo and Potato Pressed Sandwich image

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

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

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



Chorizo Salsa Sandwich image

Make and share this Chorizo Salsa Sandwich recipe from Food.com.

Provided by Sackville

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

4 fresh chorizo sausage
4 panini bread, sliced lengthwise (or similar)
50 g arugula
1 lemon, juiced
salt & freshly ground black pepper
2 tablespoons olive oil
1 small onion, finely chopped
1 clove garlic, finely chopped
1 red chile, finely chopped
400 g chopped tomatoes
10 sun-dried tomatoes, finely chopped

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.

Nutrition Facts : Calories 385.1, Fat 30.3, SaturatedFat 9.7, Cholesterol 52.8, Sodium 856.7, Carbohydrate 14.2, Fiber 3.7, Sugar 6.1, Protein 17.1

EASY CHORIZO STUFFING



Easy Chorizo Stuffing image

Kick your up stuffing another notch by adding Mexican chorizo. To make it easy, I used prepackaged chorizo found in the refrigerated section of all markets.

Provided by Yoly

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Time 30m

Yield 6

Number Of Ingredients 6

1 pound fresh Mexican chorizo
1 cup chopped onion
1 cup diced celery
1 ¼ cups water
¼ cup butter
1 (6 ounce) package dry stuffing mix (such as Stove Top®)

Steps:

  • Remove casings from chorizo. Cook with onions and celery in a large skillet until chorizo is crumbly and browned and onions and celery are softened, 7 to 9 minutes. Remove from the skillet, add to a large bowl, and set aside.
  • Bring water to a boil in the same skillet. Add butter to the boiling water and allow to melt. Pour stuffing mix into the boiling water and remove from heat. Stir and cover with a lid. Allow stuffing to stand for 5 minutes. Fold in chorizo mixture and stir until well combined.

Nutrition Facts : Calories 466.3 calories, Carbohydrate 25.8 g, Cholesterol 73.9 mg, Fat 31.8 g, Fiber 1.6 g, Protein 18.2 g, SaturatedFat 13.8 g, Sodium 1270.7 mg, Sugar 3.8 g

CHORIZO SANDWICH SQUARES



Chorizo Sandwich Squares image

Here's a great football sunday sandwich! Serve with refried beans and mexican rice. You can cut squares smaller for appys as well.

Provided by Diana Adcock

Categories     Lunch/Snacks

Time 55m

Yield 12 squares

Number Of Ingredients 16

3 1/2 cups flour
1 (1/4 ounce) package dry active yeast
1/2 teaspoon salt
1 teaspoon white sugar
1 1/3 cups warm water
1 lb chorizo sausage (see Chorizo)
1 red sweet bell pepper, diced
1 green bell pepper, diced
1 large yellow onion, diced
2 jalapenos, diced
2 cloves garlic, minced
1 1/2 teaspoons ground cumin
1 teaspoon Mexican oregano
1 teaspoon fresh ground black pepper
1/2 teaspoon salt
16 ounces shredded monterey jack cheese or 16 ounces crumbled queso fresco

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.

Nutrition Facts : Calories 470.4, Fat 27.1, SaturatedFat 13.2, Cholesterol 68.9, Sodium 878.5, Carbohydrate 32.3, Fiber 1.9, Sugar 1.9, Protein 23.4

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