Grill-Pressed Chorizo Tortas

Ingredients

• 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
• 4 bolillo rolls
• 1/3 cup chipotle mayonnaise
• 4 bricks wrapped in heavy duty aluminum foil
• Type of fire: Direct
• Grill heat: medium-high

Directions

1. Start 1 full chimney of charcoal. Once the coals are fully lit and ashed over, dump them onto the coal grate and spread them across the whole surface. Put the cooking grate on, close the grill, and let it heat for 5 minutes. Scrub the grate clean and oil it, then add the chorizo, poblanos, and onions. Grill the chorizo, turning as needed, until browned on all sides, about 8 minutes, then move it to a cutting board. Grill the poblanos until the skins are blackened all around, about 10 minutes, then put them in a bowl, cover with plastic wrap, and leave them until cool. Cook the onions until tender with a good char on both faces, about 5 minutes per side, then transfer them to the cutting board and pull out the skewers. Set the bricks on the grill and close the lid.
2. Peel away the charred poblano skins. Remove the stems and seeds, then slice the poblanos into long strips. Cut each chorizo link in half lengthwise. Set 1 chorizo link on the bottom half of a roll, then add 1/4 of the poblanos, onions, avocados, and cheese. Spread 1/4 of the chipotle mayonnaise on the cut side of the top half of the roll, then close the sandwich. Do the same with the remaining 3 rolls.
3. Arrange the sandwiches on the grill. With well insulated grilling gloves on, carefully set a brick over each sandwich and press down lightly. Close the grill and cook until the bread is crisp and the sandwiches are compressed, 5-10 minutes. Take the sandwiches off the grill, cut them in half, and serve right away.