Cinco de Mayo Chorizo and Queso Oaxaca Panini

Name: Cinco de Mayo Chorizo and Queso Oaxaca Panini
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 8 oz (225 g) fresh Mexican chorizo, removed from casing, removed from casing; 8 oz (225 g) Queso Oaxaca, sliced or pulled into strands; 2 whole roasted poblano peppers, roasted, peeled, seeded, and cut into strips; ½ cup (115 g) mayonnaise; ¼ cup (15 g) fresh cilantro, finely chopped, finely chopped; 1 whole lime, zest and juice; 4 whole bolillo rolls, split horizontally; 1 whole garlic clove, minced, minced; to taste sea salt; to taste black pepper; 2 tbsp (30 g) unsalted butter, softened, softened (optional)

From the MyKitchenBank Kitchen

A vibrant Mexican-inspired panini celebrating Cinco de Mayo, featuring crispy chorizo, melting Queso Oaxaca, roasted poblano peppers, and cilantro-lime mayo pressed between a golden bolillo roll. The warm cheese and spiced sausage are balanced by bright herb flavors and the subtle heat of poblano, making this a crowd-pleasing sandwich perfect for festive gatherings.

Prep: 20 min
Cook: 25 min
Wait: 5 min
Total: 50 min
Makes: 4 panini

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Steps

Before you start

Preheat your panini press to medium-high heat (or prepare a skillet and weighted pan).
Roast the poblano peppers ahead of time if not using jarred ones.
Have all ingredients assembled and sliced before you begin grilling.
If using a skillet instead of a panini press, you'll need two cast-iron pans or a heavy-bottomed pan and a foil-wrapped brick to press.

1
Prepare cilantro-lime mayo
- In a small bowl, combine the mayonnaise, finely chopped cilantro, minced garlic, lime zest, and 2 tablespoons of fresh lime juice.
- Stir until smooth and well combined.
- Season with a pinch of salt and black pepper.
- Set aside.
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Ready when: mixture is smooth and evenly combined
Tip: Make the mayo while the panini press heats to save time.
2
Cook chorizo
- In a medium skillet over medium-high heat, crumble the chorizo and cook for 5–7 minutes, stirring occasionally, until it's cooked through and the edges are slightly crispy.
- The chorizo will release its oils and the meat will be no longer pink.
- Transfer to a paper towel-lined plate to drain excess oil.
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Ready when: meat is cooked through with crispy edges and no pink remaining
Tip: Don't skip draining; excess oil will make the panini greasy and prevent the bread from becoming crispy.
3
Assemble panini
- Split each bolillo roll horizontally.
- Spread 2 tablespoons of the cilantro-lime mayo evenly on the bottom half of each roll.
- Layer on one-quarter of the cooked chorizo, then one-quarter of the Queso Oaxaca (about 2 oz per sandwich), and one-quarter of the roasted poblano strips.
- Top with the upper half of the roll.
- If using butter, lightly spread about ½ tablespoon of softened butter on the outside of each top piece of bread.
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Ready when: each sandwich is evenly filled and assembled
Tip: Don't overstuff; too much filling will cause it to squeeze out when pressed. Distribute ingredients evenly across all four panini.
4
Grill panini
- Place the assembled panini on the preheated panini press and close the lid firmly.
- Grill for 3–4 minutes without moving the sandwich.
- The bread should turn golden brown and crispy, and the cheese will melt.
- If using a skillet method: heat a skillet over medium heat, place the first panini in it, top with another heavy skillet or cast-iron pan weighted with a foil-wrapped brick, and cook 2–3 minutes on each side until golden and the cheese melts.
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Ready when: bread is golden brown and crispy, cheese is melted and beginning to ooze slightly
Tip: Don't open the press to peek; let the heat do its work. If bread is browning too fast, lower the heat slightly.
5
Rest and serve
- Transfer the grilled panini to a cutting board and let rest for 2–3 minutes.
- This allows the cheese to set slightly so it won't run out when you bite into it.
- Serve warm, optionally with extra cilantro-lime mayo on the side for dipping.
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Ready when: cheese is no longer actively flowing and sandwich holds together
Tip: Don't skip the rest—it makes a big difference in how cleanly the sandwich holds together.

Good to know

Tips

For roasting poblanos from scratch: hold them directly over a gas flame or under a hot broiler until charred all over, then place in a sealed plastic bag for 10 minutes to steam. Peel away the blackened skin, remove the seeds, and slice into strips.
Don't press the panini too hard or for too long, or the filling will squeeze out and the bread may become too dense. A firm, steady pressure is better than force.
Queso Oaxaca has a lower melting point than cheddar; it will melt quickly and beautifully. If it seems to be browning before melting fully, lower the heat slightly and give it a few more seconds.
For a spicier panini, add thinly sliced jalapeños or a small pinch of cayenne to the cilantro-lime mayo, or use a blend of chorizo and chorizo picante (spicy chorizo).

Make ahead

The cilantro-lime mayo can be made up to 2 days ahead and stored in the refrigerator. The poblano peppers can be roasted a day in advance and stored in an airtight container. The chorizo can be cooked up to 4 hours ahead and reheated gently before assembling.

Storage & reheating

Store leftover panini wrapped in foil in the refrigerator for up to 2 days. Reheat in a 350°F (175°C) oven for 10 minutes wrapped in foil, or briefly on a panini press or skillet over medium heat for 1–2 minutes per side until warmed through and cheese melts. The cilantro-lime mayo keeps refrigerated for up to 3 days.

Substitutions

Queso Oaxaca → fresh mozzarella or Oaxaca cheese alternative like quesillo. Queso Oaxaca has a unique stringy, creamy melt; fresh mozzarella melts similarly and is more widely available, though it lacks the subtle tangy flavor.
roasted poblano peppers → roasted Anaheim pepper or jarred roasted green chiles. Poblanos have a mild, slightly smoky flavor; Anaheim peppers are milder and less earthy; jarred chiles are convenient and work well in a pinch.
fresh Mexican chorizo, removed from casing → Spanish chorizo (sliced) or al pastor-style sausage. Fresh Mexican chorizo is softer and crumbles; Spanish chorizo is firmer and sliced. Both add richness and spice, though Spanish versions are often less moist and may need less draining.
bolillo rolls → ciabatta rolls, hoagie rolls, or telera rolls. Bolillo rolls are sturdy and traditional; ciabatta has a crunchier crust; hoagie rolls are softer and larger. Adjust filling amounts if using smaller or larger rolls.