Scrambled Egg & Chorizo Sandwich

By ltrodrigu

Ingredients

• 2 yellow onions
• 3 tablespoons vegetable oil
• 1/2 teaspoon salt, divided
• 1 tablespoon balsamic vinegar
• 8 slices thick-cut sandwich bread such as white pain de mie or brioche
• 12 ounces raw chorizo sausage
• 3 tablespoons unsalted butter, softened
• 8 large eggs
• Freshly ground black pepper
• 2-3 tablespoons mayonnaise
• 1 cup shredded Swiss cheese

Details

Servings 4
Adapted from wsj.com

Preparation

Step 1

Caramelize onions: Slice onions ¼ inch thick. Set a lidded sauté pan over medium-high heat and add 2 tablespoons vegetable oil. Once oil is hot, add onions and ¼ teaspoon salt and stir. Cover pan and cook onions until softened, about 8 minutes. Remove lid, reduce heat to medium-low and continue cooking, stirring frequently and scraping up browned bits from bottom of pan, until onions caramelize, 20-30 minutes more. Once onions have turned medium brown, add balsamic vinegar and cook until it evaporates, 2-3 minutes. Set aside.

Meanwhile, heat a cast iron skillet over medium-low heat. Spread one side of each slice of bread amply with butter. Place bread butter-side down in pan and press down lightly with a spatula or your hand. Cook until golden brown, 2-3 minutes. Remove from pan and set aside.

Increase heat under the same pan to medium-high and add remaining tablespoon of oil. Add chorizo, breaking it up into chunks, and cook until brown and crisp, 8-10 minutes. Stir in caramelized onions and set aside.

Beat eggs with remaining ¼ teaspoon salt and pepper. In a nonstick pan over low heat, cook eggs, stirring constantly, until firm but still moist, 3-4 minutes.

Set out four pieces of bread, griddled side up, and spread with mayonnaise. Set out remaining 4 pieces of bread, griddled side up, and top each with chorizo and onion mixture, followed by scrambled eggs and Swiss cheese. Top with bread, slice and serve.