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