Mexican Chorizo and Potato Pressed Sandwich
This Mexican Chorizo and Potato Pressed Sandwich is a delicious blend of spicy chorizo, tender potatoes, and melted Monterey Jack cheese, all pressed between crispy ciabatta rolls. Topped with fresh cilantro and creamy avocado, it’s a satisfying meal perfect for any time of day.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 4 ciabatta rolls, split
- 1 cup fresh cilantro leaves
- 1 large russet potato, peeled and diced
- 1 tablespoon olive oil
- 1/2 pound fresh Mexican chorizo, casing removed
- 1 avocado, thinly sliced
- 1/2 teaspoon ground cumin
- 2 cups grated Monterey Jack cheese
- 1 small red onion, chopped
- Salt and freshly ground black pepper
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the chorizo and cook, breaking it up with a wooden spoon, until browned, about 5 minutes.
- Add the diced potato, chopped red onion, ground cumin, 1/2 teaspoon salt, and a pinch of black pepper to the skillet. Stir occasionally and cook until the potato is tender and golden, about 10 minutes.
- Preheat a panini press or a large cast-iron skillet over medium heat.
- On the bottom halves of the ciabatta rolls, layer the chorizo mixture, grated Monterey Jack cheese, fresh cilantro leaves, and avocado slices. Top with the other halves of the rolls.
- Press the sandwiches in the preheated panini press or skillet with a heavy weight on top until the cheese melts and the bread is toasted, about 5 minutes.
Nutrition
- Calories: 610
- Sugar: 2g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 12g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg