Chorizo & Bean Sandwich
|Tomatillo salsa/Purchased green chile salsa||2⁄3 Cup (10.67 tbs)|
|Rectangular crusty rolls||4|
|Chorizo/Purchased chorizo sausages, casings removed||3⁄4 Pound|
|Onion||1 Large, sliced|
|Pinto beans||1 Can (10 oz), drained|
|Whipping cream||1⁄3 Cup (5.33 tbs)|
|Shredded cheddar cheese/Mozzarella/ chihuahua cheese||1⁄2 Pound|
Prepare Tomatillo Salsa; set aside.
Cut rolls in half horizontally; butter cut sides.
Place rolls, buttered sides up, on a large baking sheet and broil 6 inches below heat until golden (about 2 minutes).
Prepare Chorizo and crumble into a 10- to 12-inch frying pan over medium heat.
Cook, stirring often, until lightly browned (about 10 minutes).
Remove with a slotted spoon and set aside.
Discard all but 3 tablespoons of the fat from pan.
Add onion and cook, stirring, over medium-high heat until soft and lightly browned (about 7 minutes).
Remove from heat and add beans, mashing well; then stir in sausage, cream, and 1/3 cup of the salsa.
Mound equal portions of bean mixture over bottoms of rolls.
Sprinkle cheese equally over beans and broil 6 inches below heat until cheese is melted (2 to 3 minutes).