Ingredients for Pepper Jack Bread Chorizo Melts
- 3 1/4 cups all-purpose flour
- 1/2 cup buttermilk
- 1 tablespoon sugar
- Active Dry Yeast
- Unsalted Butter
- 1 teaspoon salt + extra for seasoning
- Monterey Jack Cheese
- 1/2 cup roasted red peppers, finely chopped
- 2 large eggs
- Chorizo Sausage
- Mayonnaise, to taste
- Tomatoes
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How to Make Pepper Jack Bread Chorizo Melts
- In a small bowl, whisk together 1/4 cup all-purpose flour, 1/2 cup buttermilk, and 1 tablespoon sugar.
- Add 2 1/4 teaspoons active dry yeast to the wet ingredients and let stand for 5 minutes until foamy.
- In a food processor, pulse together 2 3/4 cups all-purpose flour, 1/2 cup (1 stick) cold unsalted butter, cut into cubes, and 1 teaspoon salt until the mixture resembles coarse crumbs (about 15-30 seconds).
- Add 1 cup shredded pepper jack cheese and 1/2 cup roasted red peppers (finely chopped) to the food processor. Pulse a few times to combine.
- Add 2 large eggs and the buttermilk mixture to the food processor. Pulse until a dough ball forms (about 30 seconds).
- Turn the dough out onto a lightly floured surface and knead for 1 minute until smooth.
- Pat the dough into a 4x8-inch rectangle.
- Roll up the dough tightly, starting from the long side, and place it in a greased 9x5-inch loaf pan.
- Cover the pan with plastic wrap and let the dough rise in a warm place until doubled in size (about 2 hours).
- Preheat oven to 375°F (190°C). Position a rack in the lower third of the oven.
- In a small bowl, whisk together 1 large egg and 1 teaspoon salt. Brush the egg wash over the risen dough.
- Bake for 45-50 minutes, or until golden brown. Tent with foil if the bread browns too quickly.
- Let the bread cool in the pan for 5 minutes before transferring it to a wire rack to cool completely.
- Preheat your broiler.
- In a large skillet, cook 8 ounces of chorizo sausage over medium heat, stirring occasionally, until heated through and slightly browned (about 5-7 minutes).
- Slice 4 thick slices of the cooled bread.
- Toast the bread slices under the broiler until lightly golden, turning once.
- Spread mayonnaise on one side of each toast.
- Top each toast with 3 slices of tomato, the cooked chorizo (divided evenly), and 1/2 cup of shredded pepper jack cheese.
- Season with salt and pepper to taste.
- Broil until the cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
64 g
Sugar
32g
Fat
180g
Carbs
28g
