Ingredients:
8 ounces Premio Chorizo Sausage, removed from casings
2 teaspoons taco Seasoning
1/3 cup prepared Mexican salsa
2 cups shredded Mexican cheese blend
4 ounces cream cheese, softened
1 can or loaf refrigerated ready-to-bake crusty French bread
1 jalapeño chile, halved lengthwise, seeded and cut into thin slices
4 cups shredded lettuce
1 large tomato, diced
3 tablespoons sour cream
1 avocado, pitted, peeled and thinly sliced
- Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
- Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
How to make Premio Hot Mexican Loaf Sandwich:
1. Preheat oven to 350 degrees (F). In a 10-inch skillet, heat the oil over medium heat and sauté the Premio Sausage, stirring to break up lumps, until cooked through. Stir in the seasoning and salsa. Remove from the heat.
2. In large bowl, combine 1-1/2 cups of the cheese and cream cheese; stir in the sausage mixture.
3. Spray a large cookie sheet with non stick cooking spray. Carefully unroll loaf of dough on cookie sheet. Spread sausage mixture lengthwise down center of dough in 4-inch-wide strip.
4. Gently bring 1 long side of dough over mixture, stretching slightly. Bring other long side of dough over dough-covered mixture, stretching slightly.
5. Carefully turn the loaf over, seam side down. Pinch ends together to seal.
6. With a knife, cut 5 or 6 slits in top of loaf and brush with oil. Bake in preheated oven for 30 to 35 minutes, or until golden brown.
7. Remove from oven and top with remaining 1/2 cup of cheese and jalapeño slices. Place back into oven and bake for an additional 2 to 4 minutes, or until cheese has melted. Cut into slices and serve with lettuce, tomato, sour cream and avocado.
SERVES: 4-8
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