Recipe and photo courtesy of Performance Foodservice
Makes 4 sandwiches
1 avocado, peeled, pitted and sliced
1 15-oz. can pinto beans, cooked
8 oz. cheddar cheese, shredded
5 lbs. Mexican chorizo, casings removed
1 T. oil, vegetable
8 Peak Fresh Produce® Romaine Leaf Lettuce
¼ Peak Fresh Produce® Red Onion, very thinly sliced
1 Peak Fresh Produce® Tomato, thinly sliced
4 pickeled jalapeños, sliced into strips
1 lb. Yukon Gold potatoes, peeled and diced small
4 crusty sandwich rolls
Salt, to taste
In small saucepan, cover potatoes with water and season generously with salt. Bring to a boil and cook until just tender; drain and set aside.
In large sauté pan, cook chorizo over medium heat, until browned about 7 minutes. Add beans and cook 5 minutes, mashing gently with potato masher into chunky consistency.
Next, add potatoes and slowly cook until liquid is absorbed. Adjust seasoning with salt and pepper.
Meanwhile, heat broiler or griddle and toast sandwich rolls until light golden brown.
To serve: On each top half of sandwich roll, arrange ¼ avocado slice, lettuce and tomato. On each bottom half, spread chorizo-potato, cheese, onion and jalapeño.