Pepper Jack Bread Chorizo Melts

“Courtesy of Everyday With Rachael Ray. (Cook time does not include the time it takes for dough to rise.)”
1hr 15mins

Ingredients Nutrition


  1. In a small bowl, stir together 1/4 cup flour, the buttermilk and sugar. Stir in yeast and set aside.
  2. Using a food processor, pulse the remaining 2 3/4 cups flour, the butter and 1 tsp salt until pea-size crumbs form, 15-30 seconds.
  3. Add 1 cup cheese and the roasted red pepper and pulse a few times to combine.
  4. Add 2 eggs and the reserved buttermilk mixture and pulse until dough comes together to form a ball, about 30 seconds.
  5. Turn out the dough onto a lightly floured work surface and, with floured hands, knead until smooth, about 1 minute.
  6. Pat the dough into a 4 x 8-inch rectangle. Working from the long side, roll up the dough and transfer to a greased 9-inch loaf pan.
  7. Cover with plastic wrap and let rise at room temperature until doubled in size, about 2 hours.
  8. Position a rack in the lower third of the oven and preheat to 375 degrees.
  9. Beat the remaining egg with 1 tsp salt and brush the mixture on the loaf.
  10. Bake until golden, about 45 minutes, tenting the bread with foil if it starts to get too dark. Let cool in the pan for 5 minutes.
  11. Remove the bread from the pan and transfer to a rack to cool.
  12. Preheat the broiler.
  13. In a large skillet, cook the chorizo over medium heat, stirring occasionally until heated through, about 5 minutes.
  14. Cut off 4 thick bread slices and toast, turning once, under the broiler.
  15. Spread with mayonnaise on 1 side and place on a baking sheet.
  16. Top the toasts with 3 tomato slices each, the chopped chorizo and the remaining 1 cup cheese; season with salt.
  17. Broil until the chesse melts.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a