Grilled Cheese and Chorizo Sandwiches

This was in Food & Wine Magazine, August 2004 in their article about sandwiches. I always am looking for interesting looking sandwiches -- it gives me ideas so Allison & I can work on the menu. Allison is our dietitian.

• Ready In: 30 mins
• Yields: 4 sandwiches

Ingredients

• 3  chorizo sausages, thinly sliced on the diagonal
• 2  tablespoons unsalted butter, softened
• 8  slices  sourdough bread (from a pullman loaf)
• 6  ounces monterey jack pepper cheese, thinly sliced
• 2  tablespoons  pickled jalapeno peppers (drained and sliced)
• 6  ounces havarti cheese, thinly sliced

Directions

1. In a large skillet, cook the sliced chorizo over moderately high heat, stirring occasionally, until lightly browned, about 3 minutes.
2. Drain the chorizo on paper towels and wipe out the skillet.
3. Butter the bread on 1 side and turn 4 slices buttered side down on a work surface.
4. Top with pepper jack, chorizo, pickled jalapeños and Havarti.
5. Close the sandwiches with the remaining bread slices, turning the buttered side up.
6. Preheat 2 large skillets.
7. Add the sandwiches and cook over moderate heat, turning once, until the bread is golden and crisp, about 8 minutes.
8. Cut the sandwiches in half and serve.