Chorizo Sandwich Recipe

Prepare and cook chorizo

Remove chorizo from casings if necessary and crumble lightly with your hands into a bowl.

Heat a large skillet over medium heat. Add 1 tablespoon vegetable oil and swirl to coat.

Add the chopped onion to the skillet and sauté 4–5 minutes, stirring occasionally, until translucent and just beginning to brown at the edges.

Add minced garlic and cook 30 seconds until fragrant, stirring so it doesn't burn.

Add the crumbled chorizo to the skillet. Break it up with a spatula and cook 6–8 minutes, stirring and pressing out juices, until cooked through and slightly crisped at the edges. Drain off excess fat with a spoon if there is more than 1 tablespoon remaining.

Season with 1/4 teaspoon ground black pepper, stir to combine, then remove from heat and keep warm. If you prefer a dryer filling, cook an additional 1–2 minutes to render more fat.

If adding eggs, whisk together 2 large eggs, 1 tablespoon whole milk and 1/4 teaspoon salt in a small bowl until combined.

Heat a small nonstick skillet over medium-low and add 1 tablespoon unsalted butter. When butter foams, pour in egg mixture.

Gently scramble, stirring slowly with a spatula until soft curds form and eggs are just set, about 2–3 minutes. Remove from heat immediately to avoid overcooking and keep warm.

Preheat oven broiler or a toaster oven on high, or heat a clean skillet over medium-low if you prefer to toast on the stovetop.

Slice the bolillo rolls lengthwise, leaving a hinge if you like, and spread 1 teaspoon mayonnaise or crema on each cut surface.

Arrange sliced cheese on the bottom half of each roll. If using broiler: place assembled bottoms on a baking sheet and broil 1–2 minutes until cheese melts and rolls are warm. If using skillet: place bottom halves face up in the hot skillet, cover briefly until cheese melts, about 1–2 minutes.

Divide the warm chorizo evenly between the two rolls, mounding it on top of the melted cheese.

Top the chorizo with the scrambled eggs (if using), tomato slices, pickled jalapeño slices (if using), and crumbled queso fresco.

Scatter fresh cilantro leaves on top, squeeze lime wedge over each sandwich to taste, then close the roll.

If desired, press the closed sandwiches in a hot dry skillet or sandwich press for 1–2 minutes per side to crisp the crust and meld flavors.

Cut each sandwich in half and serve immediately.