Mexican Chorizo and Potato Brick-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.
1. 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.
2. 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.
3. 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, coriander, 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.
Copyright 2016 Television Food Network, G.P. All rights reserved.
Cook's Note: A brick that weighs about 4 pounds works best. Wrap it in foil to protect kitchen surfaces, if desired.
From Food Network Kitchen
Other recipes with cheese
Grilled Corn on the Cob with Garlic Butter, Fresh Lime and Cotija Cheese
Greek Orzo and Grilled Shrimp Salad with Mustard-Dill Vinaigrette
Spinach salad with grilled Mediterranean vegetables
Grilled corn salad with lime, red chilli and cotija
Prawn and Avocado Salad with Frico Chips
Creamy Lemon-Pepper Orzo with Chicken and Fig Salad
Caramelised Pears and Goats' Cheese with Chicory
Parmigiano Reggiano, Pomegranate and Wild Rocket Salad
Other recipes with bean
Black Bean Scallops with Samphire and Rice Noodles
Sous Vide Cod with Chilli, Garlic and Coriander Butter with Cherry Tomato and Chorizo Ragu
Sesame Balls with Red Bean Paste and Bananas
Stuffed Crown of Lamb with Winter Green Beans
Chicken Salad with Bacon-Wrapped Greens
Green Bean Rolls with Cheesy Mustard Dip
Cider Braised Pork Neck with White Bean and Mushroom Cassoulet
Diners, Drive-Ins, And Dives
Guy Fieri takes a cross-country road trip to visit some of America's classic "greasy spoon" restaurants that have been doing it right for decades.
Man V. Food
A culinary tour across America, checking out the best diners, looking for great food and tackling the nation's largest and most fiery eating challenges.
When restaurant owners suspect employees of not doing their jobs, or generally doing lousy work, they call in the Mystery Diners. What will they find?
The Pioneer Woman
Award winning blogger and former city girl Ree Drummond shares her special brand of home cooking, from throw-together meals to elegant creations.
Best Baker In America
Skilled bakers are challenged to use their style and technical abilities to make stunning, tasty treats. The baker that impresses the judges the most takes home a cash prize and the title of Best Baker in America.
The Best Of Man V. Food
From visiting America's greatest pig-out spots to taking on the most legendary eating challenges, Adam Richman has sampled some incredible dishes. Relive some of his favourite mouth-watering moments.
Man V. Food: Hall Of Fame
Food enthusiast Casey Webb travels across the U.S. in search of the country’s ultimate eating challenges. From his most memorable BBQ dishes to his favourite desserts, Casey counts down some of his greatest feasts.
Worst Cooks In America
A batch of hopeless cooks are put through a rigorous culinary boot camp with the chance of winning an enticing cash prize at the end. Can these kitchen disasters be transformed into kitchen masters?
Chef and restauranteur, Ina Garten, shares delicious recipes inspired from cuisines all around the world, perfect for entertaining or eating at home.
Buddy Vs. Duff
Top bakers Buddy Valastro and Duff Goldman compete in a series of challenges to test their culinary expertise and end one of the greatest feuds in baking history. Who will win the ultimate showdown and take a slice of victory?
Holiday Baking Championship
Eight bakers show off their family traditions and superb baking skills. They must prove their abilities in front of judges Nancy Fuller, Duff Goldman and Lorraine Pascale.
Tom Kerridge's Proper Pub Food
Michelin-starred chef Tom Kerridge samples the best pub food the UK has to offer and demonstrates how to make hearty dishes inspired by British pub classics, from the comfort of your own home.
Man Fire Food
Roger Mooking travels across the USA to visit home cooks, pitmasters, and chefs who use inventive ways to cook with fire.
Chef Nancy Fuller gathers the best the land has to offer and feeds her friends and family classic, farm fresh meals.
Gok Wan's Easy Asian
Gok Wan mastered how to cook the food he loves from working in his family’s Chinese restaurant. He shares useful tips and tricks, interesting family stories and his favourite South East Asian recipes that are easy-to-make and full of flavour.
Kids Baking Championship
A group of talented junior bakers compete in a series of very creative challenges to win the title of Kids Baking Champion and the $25,000 grand prize.
Barefoot Contessa: Back To Basics
Self-taught cooking queen, Ina Garten, shares her delicious, simple and unique recipes. Her dishes are perfect for celebrations and family dinners.
Luke Nguyen's Asian Food Trail
Chef and restauranteur Luke Nguyen pushes for perfection with all his food. Explore as he traces his life and culinary career from where it all started in Sydney, moving to Saigon and onto Hong Kong.
Halloween Baking Championship
America’s top bakers battle it out to bake the spookiest, creepiest and most irresistible treats. The baker who impresses the most will take home $25,000.
Spots And Stripes Forever
The 11 remaining young bakers are challenged to make mini cheesecakes with colourful animal prints, from tiger to zebra – who will impress the judges?
Adam is in Tennessee to taste succulent baby back ribs that have been charcoal smoked for 14 hours. And, he is challenged to finish a humongous smoked meat sandwich.
Adam samples a half-pound filet of fresh hogfish topped with sauteed mushrooms and melted cheese. Plus, Adam is given an hour to eat 180 raw oysters.
Luke visits his top three traditional pho restaurants in Saigon. He goes behind the scenes at his cooking school and cooks a simple pho noodle recipe.
Luke travels by boat to a stylish restaurant in Saigon. Chef Adrian Scott demonstrates how to make a delicious salad with fried chicken wontons.
Bakin' With Bacon
12 young bakers are competing to impress the judges with their bacon cupcakes. They must use their assigned ingredient in a creative way for a chance to win.
From peanut butter and jelly sandwiches and chicken nuggets to a turkey wrap, the bakers must turn common lunchbox foods into lookalike dessert masterpieces.
Out Of This World
Duff and Valerie bring the galaxy into the kitchen by asking the five kid bakers to make imaginative intergalactic desserts that include freeze-dried ingredients!
Sand Castle Sweets
To earn a place in the finale, the remaining four kid bakers are challenged to create a cereal treat sand castle filled with two different baked goods.
Cake And Ice Cream 2.0
Duff and Valerie challenge the nine remaining kid bakers to work with the classic combination of cake and ice cream to create unique desserts.
Doughnuts Go Nuts
Valerie and Duff ask the eight kid bakers to work in teams to create two different types of doughnuts that come together in one unified design.
Pizza For Dessert
Duff and Valerie have a special delivery for the 11 kid bakers. They challenge them to use their creativity and turn pizza into a dessert.
Duff and Valerie have citrus-based challenge for the 10 kid bakers. They are tasked with creating lemon bar desserts that highlight its zingy flavour.
Duff Goldman and Valerie Bertinelli challenge the eight kid bakers to use their imaginations to create a unicorn cake that illustrates a specific emotion.
Judges Duff Goldman and Valerie Bertinelli surprise the 12 kid bakers for their first challenge. They must make layered, tiered, stacked and decorated cookie cakes!
Cover Story Cakes
There’s a special event happening for the finale where the contestants must create a 10th birthday cake for a major magazine. Who will take home the $25,000 prize?
Nadiya serves up indulgent dishes for treat days. On the menu are a ham and cheese crown, creamy spinach and paneer kati rolls, and sticky syrup sponge balls.
Nadiya makes dishes that are ideal for surprise visitors. They include radish ceviche with avocado and toasted sourdough, and crunchy chaat in a bag.
Wind Down Weekends
Nadiya makes tasty wind-down weekend dishes. On the menu are a smoky spinach shakshuka, a quick and easy squid risotto, and a family twist on Sunday lunch.