| 3 | chorizo sausages | (6 ounces) thinly sliced on the diagonal | |
| 2 | tablespoon | unsalted butter | softened |
| 8 | slices of sourdough bread | cut from a pullman loaf | |
| 6 | ounce | Pepper Jack cheese | thinly sliced |
| 2 | tablespoon | drained and sliced pickled jalapeños | |
| 6 | ounce | Havarti cheese | thinly sliced |
| * staff favorite STAFF FAVORITE 1. In a large skillet, cook the sliced chorizo over moderately high heat, stirring occasionally, until lightly browned, about 3 minutes. Drain the chorizo on paper towels and wipe out the skillet. 2. Butter the bread on 1 side and turn 4 slices buttered side down on a work surface. Top with Pepper Jack, chorizo, pickled jalapeños and Havarti. Close the sandwiches with the remaining bread slices, turning the buttered side up. 3. Preheat 2 large skillets. Add the sandwiches and cook over moderate heat, turning once, until the bread is golden and crisp, about 8 minutes. Cut the sandwiches in half and serve. Recipe by Annie Miller |