Modern Panini: Chorizo Torta

Name: Modern Panini: Chorizo Torta
Yield: Serves 2
Cuisine: Italian
Ingredients: ripe but firm avocado 1, thinly sliced; minced pickled jalapeños 2 tbsp; queso fresco 2 oz (60 g), crumbled; canned black beans ¼ cup (1⅔ oz/50 g), drained; Mexican chorizo ¼ lb (125 g), crumbled; chipotle chile in adobo 1, minced, with 1 tsp adobo sauce reserved; chipotle chile in adobo 1, minced, with 1 tsp adobo sauce reserved; olive oil 1 tbsp; bolillo rolls 2, split

Preparation info

Serves
2

Difficulty
Easy

Appears in

Perfect Panini

By Jodi Liano

Published 2013

About

Imagine all of your favorite taco ingredients pressed between a crunchy roll and you’ve got a torta. This version has a serious kick with the combination of chorizo, chipotle, and jalapeños. Be sure to buy Mexican chorizo, which is an uncooked sausage.

Ingredients

bolillo rolls 2, split
olive oil 1 tbsp

Europe
Italy
Sandwich
Mediterranean
Street Food

Method

In a saucepan over medium heat, cook the chorizo, stirring occasionally, until fully cooked and lightly browned, about 5 minutes. Transfer to paper towels to drain.
Preheat the sandwich grill. In a medium bowl, combine the black beans, chipotle chile, and the adobo sauce, mashing the beans to form a coarse paste. Brush the crust sides of the rolls with the oil.