Chorizo Patty Melt

Divide the chorizo into 4 equal portions and roll gently between your hands into balls. Flatten into thin patties about the size and shape of your bread. Transfer to a large plate. (The patties can be covered and refrigerated up to 8 hours ahead.)

Heat 2 tablespoons of oil in a large heavy skillet over medium-high. Working in 2 batches if necessary, cook patties, pressing gently with a spatula, until browned, about 2 minutes per side. Transfer to a plate, leaving as much fat in the pan as possible.

If necessary, add remaining 1 tablespoon oil to the same skillet. Cook the onion, poblano, serranos, garlic and 1 teaspoon salt, tossing occasionally, until the vegetables begin to caramelize and are tender, 8 to 10 minutes. Transfer to a medium bowl and stir in the lime juice. (The vegetable mixture can be cooked and refrigerated up to 8 hours ahead; reheat before using.)

Wipe skillet clean and reduce heat to medium. Arrange 4 slices of bread on a work surface and top each with 2 slices of cheese, a chorizo patty, the caramelized vegetables, and 2 more slices of cheese. Close up the sandwiches and spread the top of each with mayonnaise (about 1½ teaspoons).

Working in 2 batches if needed, place sandwiches in skillet, mayonnaise side down, cover with a sheet of foil, and place a heavy skillet on top to weigh down the sandwiches (the foil keeps the bottom of the skillet clean while pressing). Cook until the bottom is golden brown, 2 to 3 minutes. Remove the heavy skillet and foil and spread the top of each sandwich with more mayonnaise. Turn sandwiches over, re-cover with foil, and weigh down with the skillet. Cook until the other side is golden brown and the cheese has melted, about 3 minutes.