Chorizo Patty Melt with Caramelized Vegetables and Melted Cheese Recipe
Introduction
The Chorizo Patty Melt is a flavorful twist on the classic sandwich, combining spicy chorizo patties with caramelized peppers and melty cheese nestled between slices of sourdough bread. This hearty and satisfying meal is perfect for a comforting lunch or casual dinner.
Ingredients
- 1 pound fresh chorizo sausage links, casings removed
- 2 to 3 tablespoons extra-virgin olive oil
- 1 medium onion, thinly sliced
- 1 poblano chile, stemmed, seeded and thinly sliced
- 2 serrano chiles, stemmed and finely chopped (seeded for milder patties)
- 2 garlic cloves, finely chopped
- Kosher salt
- 1 tablespoon fresh lime juice
- 8 slices sourdough bread
- 8 ounces Chihuahua, Oaxaca or Monterey Jack cheese, cut into 16 thin slices
- ¼ cup mayonnaise
Instructions
- Step 1: Divide the chorizo into 4 equal portions and roll gently between your hands into balls. Flatten each into thin patties about the size and shape of your bread. Transfer to a large plate. Cover and refrigerate if preparing up to 8 hours ahead.
- Step 2: Heat 2 tablespoons of olive oil in a large heavy skillet over medium-high heat. Cook the patties in batches if needed, pressing gently with a spatula, until browned, about 2 minutes per side. Transfer patties to a plate, leaving as much fat as possible in the pan.
- Step 3: Add remaining 1 tablespoon of oil to the skillet if necessary. Cook the onion, poblano, serrano chiles, garlic, and 1 teaspoon kosher salt, tossing occasionally, until vegetables begin to caramelize and are tender, about 8 to 10 minutes. Transfer to a bowl and stir in fresh lime juice. This mixture can be made ahead and reheated before assembling.
- Step 4: Wipe the skillet clean and set heat to medium. Place 4 slices of sourdough bread on a work surface. Top each with 2 slices of cheese, a chorizo patty, a portion of the caramelized vegetable mixture, and 2 more slices of cheese. Close the sandwiches and spread about 1½ teaspoons of mayonnaise on the top slice of each.
- Step 5: In batches if needed, place sandwiches in the skillet, mayonnaise side down. Cover with foil and place a heavy skillet on top to press the sandwiches while cooking. Cook until the bottom is golden brown, about 2 to 3 minutes. Flip sandwiches, spread more mayonnaise on the now-top side, cover with foil again, press with the heavy skillet, and cook until golden brown and cheese has melted, about 3 minutes.
Tips & Variations
- Remove chorizo casings before forming patties to ensure even cooking and a good texture.
- Seed the serrano chiles for a milder sandwich or leave seeds for extra heat.
- Use a cheese blend of Chihuahua and Monterey Jack for a great melt and mild flavor.
- Pressing the sandwiches with a heavy skillet and foil helps achieve a crispy crust and melted cheese without sogginess.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat sandwiches in a skillet over medium heat to crisp the bread and warm the filling evenly. Avoid microwaving to maintain texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use pre-cooked chorizo for this recipe?
It’s best to use fresh raw chorizo for patties to ensure they cook evenly and retain moisture. Pre-cooked chorizo won’t hold together well as patties.
What if I can’t find Chihuahua or Oaxaca cheese?
Monterey Jack or mild mozzarella are good substitutes. Choose cheeses that melt well and have a mild flavor to complement the spicy chorizo.
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Chorizo Patty Melt with Caramelized Vegetables and Melted Cheese Recipe
- Total Time: 40 minutes
- Yield: 4 sandwiches 1x
Description
A delicious Chorizo Patty Melt featuring spicy chorizo sausage patties, sautéed poblano and serrano peppers with onions, layered with melted Chihuahua cheese on toasted sourdough bread, pressed and cooked to golden perfection in a skillet.
Ingredients
Scale
Chorizo Patties
- 1 pound fresh chorizo sausage links, casings removed
- 2 to 3 tablespoons extra-virgin olive oil
Vegetables
- 1 medium onion, thinly sliced
- 1 poblano chile, stemmed, seeded and thinly sliced
- 2 serrano chiles, stemmed and finely chopped (seeded for milder patties)
- 2 garlic cloves, finely chopped
- Kosher salt
- 1 tablespoon fresh lime juice
Sandwich Assembly
- 8 slices sourdough bread
- 8 ounces Chihuahua, Oaxaca or Monterey Jack cheese, cut into 16 thin slices
- ¼ cup mayonnaise
Instructions
- Form Patties: Divide the chorizo into 4 equal portions. Roll each portion gently between your hands into balls, then flatten into thin patties about the size and shape of your bread. Place them on a large plate. Patties can be covered and refrigerated up to 8 hours ahead.
- Cook Patties: Heat 2 tablespoons of olive oil in a large heavy skillet over medium-high heat. In 2 batches if needed, cook the patties pressing gently with a spatula until browned, about 2 minutes per side. Transfer to a plate leaving as much fat in the pan as possible.
- Sauté Vegetables: If needed, add the remaining 1 tablespoon oil to the skillet. Add the onion, poblano, serrano chiles, garlic, and 1 teaspoon kosher salt. Toss occasionally and cook over medium-high heat until vegetables begin to caramelize and become tender, about 8 to 10 minutes. Transfer to a medium bowl and stir in fresh lime juice. This vegetable mixture can be cooked and refrigerated up to 8 hours ahead and reheated before using.
- Assemble Sandwiches: Wipe the skillet clean and reduce heat to medium. Arrange 4 slices of sourdough bread on a flat surface. Top each slice with 2 slices of cheese, then place a chorizo patty, followed by the caramelized vegetable mixture, and 2 more slices of cheese. Close the sandwiches with the remaining bread slices and spread about 1½ teaspoons of mayonnaise on the top of each.
- Cook Sandwiches: Working in 2 batches if necessary, place the sandwiches mayonnaise side down into the skillet. Cover the sandwiches with a sheet of foil, then place a heavy skillet on top to weigh down and press them (the foil protects the skillet from mayo drips). Cook until the bottom side is golden brown, about 2 to 3 minutes. Remove the top skillet and foil, spread more mayonnaise on the tops, then flip the sandwiches over. Re-cover with foil and place the heavy skillet on top again. Cook until the other side is golden brown and the cheese has melted, about 3 minutes.
Notes
- For milder heat, seed the serrano chiles before chopping.
- Patties and vegetable mixture can be prepared up to 8 hours ahead and stored refrigerated.
- Use a heavy skillet or cast iron pan to ensure even pressing and browning of sandwiches.
- Choosing Chihuahua, Oaxaca, or Monterey Jack cheese ensures good melting and mild flavor pairing.
- Adjust oil quantity as needed depending on the fat released from the chorizo during cooking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Sandwich
- Method: Frying
- Cuisine: Mexican-American
Keywords: Chorizo Patty Melt, Chorizo Sandwich, Mexican Sandwich, Patty Melt, Sourdough Sandwich, Spicy Sandwich, Melted Cheese Sandwich
