Southwest Croissant Sammie* Recipe
Chorizo, scrambled egg, muenster, arugula, poblano aioli, potatoes
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Ingredients
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Protein & Bread
Poblano Aioli
Potatoes
Finish & Garnish
Method
Protein & Bread
- 1
Prep eggs
Crack the 8 large eggs into a medium bowl. Add 2 tbs whole milk, a pinch of salt and a few grinds of black pepper. Whisk until blended and slightly frothy; set aside.
- 2
- 3
Scramble eggs with chorizo
Reduce heat to medium-low and push the chorizo to one side of the pan. Add 1 tbs unsalted butter to the empty space and let it melt. Pour the whisked eggs into the buttered area. Let eggs set for 10–15 seconds, then gently scramble with a spatula, folding the eggs as they cook. When eggs are about 80% set (still slightly creamy), mix them together with the chorizo so flavors combine. Place muenster cheese slices on top, cover pan briefly (30–60 seconds) to melt the cheese. Remove from heat and keep warm.
- 4
Warm croissants
While eggs finish, preheat oven to 375°F (190°C). Place 4 croissants on a baking sheet, dot each with a little of the extra butter (1 tsp total) or brush lightly. Warm in oven 3–5 minutes until just heated and slightly crisp on the outside. Remove and keep warm until assembly.
Poblano Aioli
- 5
Char and roast poblano
Char the poblano pepper directly over a gas flame or under a broiler for 6–8 minutes, turning occasionally, until the skin is blackened and blistered all over. Transfer to a bowl and cover tightly with plastic wrap (or place in a sealed paper bag) for 8–10 minutes to steam — this loosens the skin.
- 6
Peel and seed
Uncover the poblano, peel off the charred skin with a small knife or your fingers (discard skin), slice open, remove stem and seeds, and roughly chop the flesh. You should end up with about 1/3–1/2 cup roasted poblano.
- 7
Blend aioli
In a small blender or food processor combine the roasted poblano, 1/2 cup mayonnaise, 1 tbs fresh lime juice, 1 garlic clove (peeled), 1/2 tsp smoked paprika and 1/4 tsp salt. Blend until smooth. If the aioli is too thick, add about 1 tbs cold water to reach a spreadable consistency. Taste and adjust salt or lime as needed. Transfer to a small bowl and refrigerate until assembly.
Potatoes
- 8
Prep potatoes
Preheat oven to 425°F (220°C) if not already on from warming croissants. Scrub 1 lb baby Yukon Gold potatoes and halve any larger ones so pieces are roughly uniform in size.
- 9
Season and roast
Toss potatoes with 1 tbs olive oil, 1/2 tsp smoked paprika, 1/4 tsp garlic powder, and salt and pepper to taste on a rimmed baking sheet in a single layer. Roast at 425°F (220°C) for 20–25 minutes, turning once halfway, until golden brown and fork-tender.
- 10
Finish potatoes
Remove potatoes from oven, taste and adjust seasoning, then toss with 2 tbs chopped fresh parsley. Keep warm until plating.
Finish & Service
- 11
Assemble sammies
Split each warmed croissant horizontally. Spread about 1–2 tbs poblano aioli on the bottom half of each croissant (reserve extra aioli for serving if desired). Layer a small handful of arugula (about 1/2 cup per sandwich) on the aioli, then divide the chorizo-and-scrambled-egg mixture evenly among the 4 croissants. Cap with the top croissant halves.
- 12
- 13
