Pepper Jack Bread Chorizo Melt

1 person
00h 00
00h 00

3 cups flour
½ cup buttermilk, at room temperature
1 Tbsp. sugar
¼ oz. active dry yeast
6 Tbsp. butter, unsalted
2 cups pepper jack cheese, shredded (7 oz.)
1 large red pepper, roasted and cut into 1/2” cubes
3 large eggs
1 lb. Swiss Meats Chorizo
¼ cup mayonnaise
2 large tomatoes, cut into slices

In a small bowl, stir together 1/4 cup flour, buttermilk and sugar. Stir in the yeast and set aside. Using a food processor pulse the remaining 2 3/4 cups flour, the butter and 1 teaspoon salt until pea-size crumbs form, 15 - 30 seconds. Add 1 cup cheese and the roasted red pepper and pulse a few times to combine. Add 2 eggs and the reserved buttermilk mixture and pulse until the dough comes together to form a ball, about 30 seconds. Turn out the dough onto a lightly floured work surface and, with floured hands, knead until smooth, about 1 minute. Pat the dough into a 4” x 8” rectangle. Working from the long side, roll up the dough and transfer to a greased 9” loaf pan. Cover with plastic wrap and let rise at room temperature until doubled in size, about 2 hours.

Position a rack in the lower third of the oven and preheat to 375 degrees. Beat the remaining egg with 1 teaspoon salt and brush the mixture on the loaf. Bake until golden, 45 minutes, tenting the bread with foil if it start to get too dark. Let cool in the pan for 5 minutes. Remove the bread from the pan and transfer to a rack to cool.

Preheat the broiler. In a large skillet, remove the casings from the chorizzo and brown over medium heat, stirring occasionally. Cut off 4 thick slices of bread and toast, turning once, under the broiler. Spread with mayonnaise on 1 side and place on a baking sheet. Top the toasts with tomato slices, chorizzo and the remaining 1 cup of cheese; season with salt. Broil until the cheese melts.

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