Ground Chourico Grilled Cheese Sandwich

Full-bodied Portuguese ground chourico (correct spelling for the Portuguese version) with melted cheddar and American cheese in perfectly grilled slices of bread makes a simple but killer sandwich for lunch.

When my daughter was about 6 years old, she asked me to make a grilled cheese sandwich the way my mom made it when she visited from Arizona. Until then, I never realized my grilled cheese was subpar. A revelation quickly came upon me. My daughter liked Mom’s version so much because she grilled both sides of the bread so that it was crunchy throughout.

For the sake of saving time Due to laziness, I don’t usually do what my mama does when it comes to making grilled cheese. I often grill only the outside of my sandwich. My daughter taught me a lesson then and there: even a child knows the difference between a regular and a superior grilled cheese sandwich!

I used Mom’s old trick to make these scrumptious babies. The bread is buttery and crispy on both sides. The filling has a nice contrast between the meaty, salty ground chourico and the sweet onion. Everything is bound together with hot, melted, gooey cheddar and American Cheese.

Chourico (pronounced shoor-reese in my neck of the woods) is a full-bodied smoked Portuguese sausage that is garlicky and liberally seasoned with paprika. It is available in mild and hot conditions. Its counterpart, linguica, is a perfect substitute. They are interchangeable and equally delicious! The brand I use offers them in link and ground forms. If the regular links are all you have, they absolutely work too! eel off the casing, cut into thin slices or small dice, and you’re good to go!

I realize not everybody has access to these sausages locally, so why not get them online? It’s so easy and convenient. This is a grilled cheese sandwich you need to try!! Gaspar’s is my favorite place for Portuguese sausages, and they ship (I am not compensated by Gaspar’s in any way). While you’re at it, make it worth your while and order extra. They freeze beautifully! Try making these Cheesy Linguica and Potato bake with your excess ground chourico or linguica. It’s a family favorite!

The filling is a simple mixture of onion, garlic, and chourico. Because the chourico and cheese have a good amount of salt, do not add any extra salt. Using lower sodium American cheese is highly recommended. It prevents the sandwich from being too salty, especially if you like overstuffing. If you are not able to obtain low-sodium cheese, reduce the amount of filling and cheese to maintain a balance between the salty filling, cheese, and bread ratio

Try this version first, then switch it up with your own twist. I use American cheese for a smooth and creamy melt and cheddar for its sharpness. Swap out the cheese for your favorite kind. Banana peppers are going into my next batch!

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

• Stovetop griddle—this cast iron reversible grill/griddle.
• Skillet—for cooking the chourico and onion. This 10-inch nonstick ceramic skillet is suitable for all surfaces, including induction. It has a stay cool Bakelite handle and a transparent tempered glass lid.
• Spatula/turner—this set of 2 (large and small) flexible silicone spatulas/turners is heat resistant up to 600° F.

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Ground Chourico Grilled Cheese Sandwich

Author: Thao | In Good Flavor Cooking Method:Stovetop Cooked Cuisine:American Courses:Main Recipe Keys: G Grilled Cheese Sandwich C Chourico

Difficulty:BeginnerPrep time: 10 minutesCook time: 15 minutesTotal time: 20 minutesServings:5 Servings

Description

Full-bodied Portuguese ground chourico (correct spelling for the Portuguese version) with melted cheddar and American cheese in perfectly grilled slices of bread makes a simple but killer sandwich for lunch.

Ingredients

• 1 tablespoon olive oil
• 1 pound ground chourico
• 1 1/2 cups chopped onion
• 1 large clove garlic
• 8 tablespoons butter, softened
• 10-12 slices of bread
• 10-12 slices lower sodium American cheese
• 2 1/2 to 3 cups freshly grated sharp cheddar cheese

Instructions

1. Preheat a nonstick skillet on medium heat. Add olive oil, onion, and garlic. Sauté for 2 minutes. Add ground chourico, using a wooden spatula to break into crumbles. Cook for 2 to 3 minutes or until the chourico is piping hot. Shut off the heat.
2. Preheat a griddle (or skillet) on medium heat. Butter one side of each bread. Grill bread, buttered side down, until golden brown or until brown charred marks develop. Remove from the griddle. Depending on the size of your griddle or skillet, you might need to grill in batches.
3. To assemble each sandwich: Face one slice, grilled side up, on a work surface. Cover with 1/4 cup cheddar cheese. Top with 1/2 cup of chourico filling. Break 2 pieces of American cheese into chunks and tuck into the chourico mixture. Spread 1/4 cup cheddar over the top. Cover with the second slice of bread, grilled side down. Butter the top and bottom sides of the sandwich.
4. To finish grilling: Grill the sandwich on medium to medium-low heat. Loosely cover it with aluminum foil to trap heat and melt the cheese. When brown charred marks develop on the underside, turn over and cook the second side. Cook time is about 3 minutes per side, but check your bread to avoid burning.
5. You might need to grill in batches depending on the size of your griddle or skillet. Serve immediately.
6. Makes 5-6 sandwiches depending on how much filling is used per sandwich.

Note:

• The cooking time per sandwich is about 10 minutes. If cooking in batches, multiply the cooking time.

Keywords:Grilled Cheese Sandwich, Sandwich For Lunch, Chourico

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