Chorizo Cheddar Pepper Jack Grilled Cheese
Crispy sesame semolina bread encasing melted pepper jack cheese and spiced chorizo sausage. The chorizo is cooked separately until crispy, then layered with cheese between buttered bread slices and griddled until golden with creamy melted cheese inside.
Ingredients
- 2 ounce chorizo sausage, sliced into thin rounds or crumbled
- 1 tablespoon salted butter, softened
- 4 slice sesame semolina breadsourdough1:1wheatbreadgluten-free
tangier flavor
- 4 ounce pepper jack cheese, thinly sliced
Instructions
- 1
Preheat skillet over medium-high heat.
- 2
Add chorizo and cook until cooked through, then transfer to paper towel-lined plate to drain.
- 3
Wipe skillet with paper towels to remove excess oil.
- 4
Butter one side of each bread slice evenly.
- 5
Assemble sandwiches with buttered side facing outward, dividing cheese and chorizo evenly between them.
- 6
Place sandwiches in skillet over medium heat and cook until bottoms are browned.
- 7
Flip sandwiches, reduce heat to medium-low, and continue cooking until bottoms are browned and cheese is melted.
Tips
Cooking chorizo separately and draining on paper towels prevents excess grease from making the bread soggy.
Wiping the skillet after chorizo cooking ensures the bread grills evenly without burning from lingering oil.
Good to Know
Wrapped tightly, refrigerate up to 1 day. Reheat in skillet over medium-low heat.
Chorizo can be cooked up to 1 day ahead and refrigerated. Assemble and cook sandwiches fresh.
Serve immediately while cheese is melted and bread is warm.
Common Mistakes
Do not skip draining chorizo to avoid greasy, soggy sandwiches.
Do not skip wiping the skillet to avoid burnt bread from excess oil.
Do not use high heat throughout to avoid burnt exteriors before cheese melts.
Do not crowd the skillet to avoid uneven cooking and browning.