Chorizo & Bean Sandwich Recipe
Ingredients
| 2/3 cup Tomatillo Salsa or purchased green chile salsa | ||
| 4 rectangular crusty rolls | ||
| Butter/Margarine | 2 Tablespoon | |
| 3/4 pound Chorizo or purchased chorizo sausages, casings removed | ||
| Onion | 1 Large, sliced | |
| Pinto beans large can | 1 , drained | |
| Whipping cream | 1/3 Cup (16 tbs) | |
| 1/2 pound shredded Cheddar, mozzarella, or Chihuahua cheese | ||
Directions
Prepare Tomatillo Salsa; set aside.
Cut rolls in half horizontally; butter cut sides.
Place rolls, buttered sides up, on a large baking sheet and broil 6 inches below heat until golden (about 2 minutes).
Prepare Chorizo and crumble into a 10- to 12-inch frying pan over medium heat.
Cook, stirring often, until lightly browned (about 10 minutes).
Remove with a slotted spoon and set aside.
Discard all but 3 tablespoons of the fat from pan.
Add onion and cook, stirring, over medium-high heat until soft and lightly browned (about 7 minutes).
Remove from heat and add beans, mashing well; then stir in sausage, cream, and 1/3 cup of the salsa.
Mound equal portions of bean mixture over bottoms of rolls.
Sprinkle cheese equally over beans and broil 6 inches below heat until cheese is melted (2 to 3 minutes).
Cut rolls in half horizontally; butter cut sides.
Place rolls, buttered sides up, on a large baking sheet and broil 6 inches below heat until golden (about 2 minutes).
Prepare Chorizo and crumble into a 10- to 12-inch frying pan over medium heat.
Cook, stirring often, until lightly browned (about 10 minutes).
Remove with a slotted spoon and set aside.
Discard all but 3 tablespoons of the fat from pan.
Add onion and cook, stirring, over medium-high heat until soft and lightly browned (about 7 minutes).
Remove from heat and add beans, mashing well; then stir in sausage, cream, and 1/3 cup of the salsa.
Mound equal portions of bean mixture over bottoms of rolls.
Sprinkle cheese equally over beans and broil 6 inches below heat until cheese is melted (2 to 3 minutes).
Chef
