Chorizo Sandwich Squares Recipes

SPANISH RICE WITH CHORIZO AND ROASTED RED PEPPERS

Spanish Rice with Chorizo and Roasted Red Peppers image

Provided by Emily

Number Of Ingredients 10

Ingredients

1/2-3/4lb chorizo
1-2tsp olive oil
1 small onion, diced
2 cloves garlic, minced
scant 1 tsp smoked paprika
1c arborio or short-grain rice (you can use long-grain if you can't find short)
2 roasted red bell peppers, diced
1 (14.5oz) can diced tomatoes (don't drain)
2c water
salt and pepper

Steps:

Brown chorizo. Drain and set aside. In a large saucepan, saute onion in olive oil over medium heat until translucent and tender. Add garlic and smoked paprika and cook 1-2 minutes more. Add rice and stir to coat. red peppers, tomatoes and juices, and water. Cover the saucepan, bring to a boil over medium-high heat, and reduce to a simmer.
Stirring occasionally, cook rice mixture 15-20 minutes or until all liquid is absorbed and rice is tender. If liquid is absorbed before rice is tender, add a few tablespoons of water and continue cooking till done.

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

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

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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