The grill is the world's greatest sandwich maker—you can cook, toast, and press for a crowd all on one device, without much fuss or mess—and these spicy and creamy grill-pressed chorizo tortas prove this point.
Note: Oaxacan cheese is a stretched Mexican cheese very similar to mozzarella. If you can't find it, substitute dry (not fresh) mozzarella in its place.
- 4 links spicy Mexcan chorizo
- 2 poblano peppers
- 1 large red onion, cut into 1/2-inch rounds and skewered horizontally
- 2 avocados, cut into 1/2-inch slices
- 6 ounces Oaxacan cheese, thinly sliced or grated (see note)
- 4 bolillo rolls
- 1/3 cup chipotle mayonnaise
- 4 bricks wrapped in heavy duty aluminum foil
- Type of fire: Direct
- Grill heat: medium-high
Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil grilling grate. Place chorizo, poblanos, and onions on grill. Cook chorizo until browned all over, about 8 minutes; transfer to cutting board. Cook poblanos until charred all over, about 10 minutes; transfer to bowl and cover with plastic wrap and let rest until cooled. Cook onions until softened and charred on both sides, about 5 minutes per side; transfer to cutting board and remove skewers. Place bricks on grill and cover.
Remove charred skin from poblanos. Stem, seed, and cut poblanos into long strips. Halve chorizo lengthwise. Place 1 chorizo link on bottom half of roll and top with 1/4 of the poblanos, onions, avocados, and cheese. Spread 1/4 of chipotle mayonnaise on other side of roll and place on top of sandwich. Repeat with remaining 3 rolls.
Place sandwiches on grill. Wearing well insulated grilling gloves, carefully place one brick on top of each sandwich, gently pushing down to press. Cover grill and cook until sandwich has flattened and bread has crisped, 5-10 minutes. Remove sandwiches from grill, halve, and serve immediately.