Mexican Chorizo and Potato Brick-Pressed Sandwich Recipe | Food Network UK

Mexican Chorizo and Potato Brick-Pressed Sandwich Recipe | Food Network UK

foodnetwork.co.uk

View full recipe on foodnetwork.co.uk

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at foodnetwork.co.uk.

Share this recipe:

Cooking tools:

  • Nonstick skillet
  • Wooden spoon
  • Slotted spoon
  • Plate
  • Bread knife
  • Mayonnaise knife
  • Parchment paper
  • Wax paper
  • Plastic wrap
  • Butcher's twine
  • Brick
  • Aluminum foil
  • Cast iron skillet
  • Stove
  • Refrigerator
  • Measuring spoon
  • Colander
  • Cutting board
  • Chef's knife
  • Mixing bowl

Ingredients

  • 1 pound Yukon Gold potatoes, skin-on, cut into 1/2-inch cubes
  • Salt
  • 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 coriander leaves and soft stems, coarsely chopped
  • 1 1/2 cups thinly shredded iceberg lettuce

Ready to cook this?

Turn these ingredients into a shopping list you can check off as you shop.

Free account required. Already a member? You can sign in on the next step.

More Like This