Pepper Jack Bread Chorizo Melts

Total Time: 1 hr 15 mins Preparation Time: 25 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 3 cups flour, plus more for dusting
• 1/2 cup buttermilk, at room temperature
• 1 tablespoon sugar
• 1 (1/4 ounce) packet active dry yeast
• 6 tablespoons unsalted butter, cut into small pieces
• salt
• 2 cups monterey jack cheese, shredded
• 1 roasted red pepper, cut into 1/2-inch cubes
• 3 large eggs
• 12 ounces chorizo sausage, quartered lengthwise and chopped
• 1/4 cup mayonnaise
• 2 tomatoes, cut into 6 slices each

Recipe

• 1 in a small bowl, stir together 1/4 cup flour, the buttermilk and sugar. stir in yeast and set aside.
• 2 using a food processor, pulse the remaining 2 3/4 cups flour, the butter and 1 tsp salt until pea-size crumbs form, 15-30 seconds.
• 3 add 1 cup cheese and the roasted red pepper and pulse a few times to combine.
• 4 add 2 eggs and the reserved buttermilk mixture and pulse until dough comes together to form a ball, about 30 seconds.
• 5 turn out the dough onto a lightly floured work surface and, with floured hands, knead until smooth, about 1 minute.
• 6 pat the dough into a 4 x 8-inch rectangle. working from the long side, roll up the dough and transfer to a greased 9-inch loaf pan.
• 7 cover with plastic wrap and let rise at room temperature until doubled in size, about 2 hours.
• 8 position a rack in the lower third of the oven and preheat to 375 degrees.
• 9 beat the remaining egg with 1 tsp salt and brush the mixture on the loaf.
• 10 bake until golden, about 45 minutes, tenting the bread with foil if it starts to get too dark. let cool in the pan for 5 minutes.
• 11 remove the bread from the pan and transfer to a rack to cool.
• 12 preheat the broiler.
• 13 in a large skillet, cook the chorizo over medium heat, stirring occasionally until heated through, about 5 minutes.
• 14 cut off 4 thick bread slices and toast, turning once, under the broiler.
• 15 spread with mayonnaise on 1 side and place on a baking sheet.
• 16 top the toasts with 3 tomato slices each, the chopped chorizo and the remaining 1 cup cheese; season with salt.
• 17 broil until the chesse melts.