“This was in Food & Wine Magazine, August 2004 in their article about sandwiches. I always am looking for interesting looking sandwiches -- it gives me ideas so Allison & I can work on the menu. Allison is our dietitian.”
4 sandwiches

Ingredients Nutrition

  • 3 chorizo sausages, thinly sliced on the diagonal
  • 2 tablespoons unsalted butter, softened
  • 8 slices sourdough bread (from a pullman loaf)
  • 6 ounces monterey jack pepper cheese, thinly sliced
  • 2 tablespoons pickled jalapeno peppers (drained and sliced)
  • 6 ounces havarti cheese, thinly sliced


  1. In a large skillet, cook the sliced chorizo over moderately high heat, stirring occasionally, until lightly browned, about 3 minutes.
  2. Drain the chorizo on paper towels and wipe out the skillet.
  3. Butter the bread on 1 side and turn 4 slices buttered side down on a work surface.
  4. Top with pepper jack, chorizo, pickled jalapeños and Havarti.
  5. Close the sandwiches with the remaining bread slices, turning the buttered side up.
  6. Preheat 2 large skillets.
  7. Add the sandwiches and cook over moderate heat, turning once, until the bread is golden and crisp, about 8 minutes.
  8. Cut the sandwiches in half and serve.

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