Sausage-Stuffed: How To Make Pan Con Chorizo
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There's nothing like a good pressed Cuban sandwich. Although the ubiquitous "Cuban" has been made countless times with countless variations, my criteria will always be good Cuban bread with meat in the middle, grilled on a flat-surfaced plancha. Pan con chorizo is typically a simple sandwich, but a little extra attention can elevate it to perfection. This recipe calls for homemade bread, which I love and which is not very difficult to make. If you're in a hurry, buy a large loaf of Cuban bread (or French bread in a pinch).
- 2 teaspoons sugar
- 1 1/4 cups warm water
- 1 packet active, dry yeast
- 2 cups bread flour (you can substitute all-purpose flour)
- 2 cups all-purpose flour
- 3 teaspoons salt
- 1/4 cup lard
- 4 fresh chorizos
- 1/2 onion
- Fried shoestring potato sticks
- 1 cup parsley
- 1 cup cilantro
- 2 cloves garlic
- Juice from 1 lemon
- 1/4 cup olive oil
- :::Cuban bread:::
- Preheat the oven to 450°F (232°C), with a pan of water in the oven. The pan of water will help create humidity in the oven, which is very beneficial for bread baking.
- “Wake up” the yeast by mixing the sugar, ¼ cup (59 milliliters) of lukewarm water, and the dry yeast. Let sit for 15 minutes, or until a frothiness develops on the top (like what you’d see in a glass of beer).
- While the yeast wakes up, sift the flour and salt together in a mixing bowl. Set aside.
- Heat the lard in a saucepan, just until melted. Remove from heat, and add 1 cup (237 milliliters) of lukewarm water to the lard.
- Add the lard mixture to the yeast mixture and combine.
- Slowly add the dry ingredients (flour and salt) to the wet ingredients (water, yeast, lard), making sure to stir continuously. Reserve a little bit of flour for rolling out the dough.
- Knead until the dough is elastic and smooth, about 15 minutes by hand, or 4-5 minutes in an electric mixer outfitted with a dough hook.
- Once smooth, place the dough into a lightly greased bowl covered with a towel. Let rise in a dark, room-temperature space (about 70°F [21°C]) for 1 hour.
- When the dough has risen, roll out the dough to ¾ inches (2 centimeters) on a lightly floured surface. Rolled-out dough should be about 12 inches (30.5centimeters) wide by 18 inches (45.5 centimeters) long.
- Roll the dough into a tight cylinder. Gently taper off the ends by pinching them and folding them under to form a loaf.
- Lay the loaf, seam-side down, on the diagonal of the baking sheet (this will ensure the longest loaf possible). Score the top with a razor blade or a sharp knife, first vertically down the middle of the loaf, then horizontally across the middle of the loaf. You should end up with a scored cross.
- Loosely cover and leave to rise again in a dark place at around 70°F (21°C) (room temperature) for another hour, until your loaf is 2-3 times its original size.
- Bake for about 15 minutes, or until golden brown.
- :::sandwich filling:::
- Slice chorizos lengthwise, butterflying the sausages (that is, do not cut all the way through). Open the chorizos flat.
- Lightly sauté the onions. Once they become tender, add the chorizos and cook through.
- :::chimichurri:::
- Blend the parsley, cilantro, garlic, lemon juice, and olive oil together in a blender.
- :::sandwich:::
- Cut the bread into 4 pieces and slice open for sandwiches.
- Slather chimichurri on both sides of the bread.
- Lay the butterflied chorizo down the middle of the bread, layering the onions over the chorizos.
- Preheat the plancha and press the sandwiches on the flat top until golden brown and crispy on both sides.
- Right before serving, open the sandwiches and spread a handful of potato sticks over the filling. This is a classic take on a Cuban-style sandwich that will add flavor and great texture. A textural detail like this can mean the difference between a very good sandwich and a standout, memorable one.