This is not a twist on the classic patty melt so much as it is a dialing up of one. Each individual component that constitutes the favorite diner sandwich gets turned to 11. Sure, ground beef, caramelized onions, and melty Swiss cheese make a hall of fame trio, but if you’re in the mood for a punchier, oozier, spicier take, may we suggest swapping in chorizo and Oaxaca cheese (or fresh mozzarella), and amping up the onions with poblanos and pickled jalapeños?
The result is a crispy fully loaded sandwich that is flavorful and savory but not overly spicy (the cheese does a lot to temper the heat), with a welcome hit of acidity from the pickled peppers. A slick of mayo on the outside of the bread eliminates the need for extra oil in the pan for toasting—remember that next time you’re making a grilled cheese—but to get the full pressed effect, you will need to add a heavy pan on top of the sandwiches to act as a weight while they cook. Sticking a layer of foil between the pan and the bread keeps cleanup easy.
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What you’ll need
Divide 1 lb. fresh chorizo or other spicy sausage, casings removed, into 4 equal portions, then flatten into thin patties (roughly the size and shape of your bread slices). Separate patties with parchment or wax paper if stacking.
Heat 2 Tbsp. vegetable oil in a large skillet over medium-high. Working in 2 batches if needed, cook patties, pressing down with the back of a sturdy metal spatula to ensure good contact with the pan, until lightly browned, about 2 minutes per side. Transfer to a plate, leaving fat behind.
Add 1 medium red onion, thinly sliced, to same skillet; season with kosher salt. Cook, stirring occasionally, until slightly softened, about 2 minutes. Add 2 poblano chiles, ribs and seeds removed, thinly sliced, and 1 cup coarsely chopped sliced pickled jalapeños and cook, stirring occasionally, until poblanos are softened but still retain some bite, 6–8 minutes. Transfer to another plate. Wipe out skillet and reduce heat to medium.
Top 4 slices sourdough bread with 8 oz. Oaxaca cheese or fresh mozzarella, torn, dividing evenly, then top with patties, onion mixture, and remaining 8 oz. Oaxaca cheese or fresh mozzarella, torn. Close up sandwiches with remaining 4 slices sourdough bread and spread top of each with a little mayonnaise.
Working in 2 batches if needed, place sandwiches in skillet, mayonnaise side down, cover with a sheet of foil, and weight with another heavy pan (the foil keeps the pan clean while it presses the sandwiches). Cook until exterior of bottom slice is golden brown, about 3 minutes. Remove top pan and foil and spread top of each sandwich with a little mayonnaise. Turn sandwiches over, re-cover with foil, and weight with pan. Cook until other side is golden brown and cheese is melted, about 3 minutes.
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Very good! I subbed Chihuahua cheese for the Oaxaca cheese since that's all my local market had and it worked well. I also omitted the pickled jalapenos since I had a hard time finding those as well. Possibly for that reason the sandwich was a bit dry and I felt it needed something saucey to work with the cheese and bind everything together - maybe a runny egg or chipotle mayo or
This was absolutely fantastic! Followed the recipe exactly except used butter instead of mayo on the bread. I could eat the onion/ pepper mixture on its own…absolutely delish. Planning to use leftover chorizo and the onion pepper mixture to spice up some eggs in the morning.
St. Louis, MO
jeffrey doesn't have a clue. Pop another lean cuisine in the micro Jeff and leave the cooking to those who can!
Why the pickled jalepaneos? Your already using fresh poblano peppers. Why not cold brine the red onions for an abjection of tangy flavor? Still going to try not going to lie. It sounds good.
Oh Jeffrey - get over yourself.
I can't believe you did not include a recipe for fresh chorizo. This is a second rate attempt to a great sandwich. Disappointed..!