Crispy Spicy Chorizo and Sweet Plantain Cuban Melt Step-by-step instructions

Before you start

Before you begin cooking, ensure all your ingredients are prepped and within reach. Remove the casings from the fresh chorizo and crumble it into a bowl. Slice the fried plantains into uniform lengths that fit your bread slices.

Shred the Oaxaca cheese if it is in a block to ensure even melting. Have your cilantro-lime mayo ready and your heavy iron press clean and warmed up. Organize your workspace to maintain efficiency, as the pressing stage requires quick, focused attention to achieve the ideal texture.

Instructions

Cooking the Chorizo

1. 1Prepare the filling components
   Heat a skillet over medium-high heat. Add the crumbled Mexican chorizo and cook thoroughly, stirring occasionally, until it reaches an internal temperature of 160°F (71°C). Remove the chorizo from the pan and drain excess fat if necessary. Ensure the plantain is pre-fried and sliced lengthwise into strips for easy assembly.
   Look for Chorizo is browned and cooked through
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Keep the chorizo slightly chunky to maintain a satisfying texture in the sandwich.

The chorizo should be fully browned and fragrant, with the fat rendered out. It should look crumbly and have a deep red color. Ensure there is no pink remaining in the meat. This phase is complete when the internal temperature hits 160°F (71°C). Drain any excess grease to prevent the sandwich from becoming overly oily, which could affect the crispness of the bread during the final pressing stage.

Assembling the Melt

2. 2Assemble the sandwiches
   Lay out the slices of sweet egg bread. Spread a thin layer of cilantro-lime mayo on the inner sides of the bread. Place the cooked chorizo, fried plantain slices, and a generous portion of shredded Oaxaca cheese onto the bread. Top with the remaining slices of bread to close the sandwiches.
   Look for Cheese is evenly distributed
   Tip Avoid overfilling the edges to prevent the cheese from leaking out too quickly during pressing.

The assembly should look neat, with the chorizo, plantains, and cheese layered evenly across the bread. The cilantro-lime mayo should be spread thinly to provide moisture without making the bread soggy.

Check that the cheese is distributed near the edges to ensure a good seal. The sandwich should feel sturdy and ready for the press. Ensure the bread slices are aligned properly so they maintain their shape during the intense pressure of the iron.

Pressing the Sandwich

3. 3Press and crisp the melt
   Brush the exterior of the sandwiches with the rendered pork fat. Heat a plancha or heavy skillet to 375°F (190°C). Place the sandwiches on the hot surface and apply firm pressure using a heavy iron press. Grill for 3 minutes per side until the bread is razor-thin, deep golden brown, and the cheese is fully melted and stretchy.
   Look for Bread is deep golden and crispy
   Tip If the cheese is not fully melted after 3 minutes, reduce heat slightly and continue pressing for another minute.

The final melt should look thin, flat, and perfectly golden-brown on both sides. You should hear a distinct crunch when you slice through the bread. The cheese must be visibly melted and oozing slightly from the sides. The aroma should be a mix of toasted sweet bread and spicy chorizo. If the bread is not sufficiently crisp, continue pressing for another minute, monitoring carefully to prevent the sugar in the bread from burning.

Common mistakes

A common mistake is using a heat that is too low, which prevents the bread from achieving that signature razor-thin, crispy texture and can lead to a soggy sandwich.

Another error is neglecting to apply sufficient pressure; the weight of the press is key to compressing the ingredients and ensuring the cheese binds the filling to the bread. Lastly, avoid overcrowding the plancha, as this can lower the surface temperature and prevent the bread from browning properly, leading to uneven results.

How to tell it’s done

The sandwich is done when the bread has reached a deep, uniform golden-brown color and the exterior is crisp to the touch. The internal cheese should be fully melted and show a distinct, stretchy pull when the sandwich is sliced.

The chorizo must have reached an internal temperature of at least 160°F (71°C) during the initial cooking phase to ensure safety. Check the bottom of the bread periodically during the pressing process to avoid burning while ensuring the cheese has reached the desired consistency.

• Ground meat: 160°F (71°C) in the thickest part