Hot sandwiches with cheese and stuffed jalapeños

Ingredients:

• 1 package (500 g) frozen stuffed jalapeño peppers
• 350 g raw Mexican chorizo ​​sausage, casings removed, meat crumbled (4-5 sausages)
• Olive oil, as needed
• 12 slices Pullman bread
• 2 1/4 cups grated Monterey Jack or whole milk mozzarella cheese (about 10 oz.)

Preparation:

1. Roast the peppers in the oven according to package directions.
2. Meanwhile, place the chorizo ​​in a large nonstick skillet over medium-high heat. Cook, stirring occasionally with a wooden spoon, until cooked through, about 5 minutes. Transfer the chorizo ​​with a slotted spoon to a medium bowl and pour the rendered fat into a small measuring cup. You should have about 1/4 cup of the chorizo ​​oil; if not, add olive oil to bring it up to the desired volume. Set the skillet aside.
3. Place the bread slices on a cutting board and spread evenly on one side with the chorizo ​​oil. Turn 6 slices over and sprinkle each with 3 tablespoons of cheese. Divide the peppers and chorizo ​​among the 6 slices and sprinkle with another 3 tablespoons of cheese. Top the sandwiches with the remaining 6 slices of bread, oiled side up.
4. Heat a skillet over medium heat. Place 2 sandwiches in the skillet and cover with a large lid. Cook until golden brown, about 3 minutes. Flip and continue cooking, covered, until the cheese is melted and the other side is golden brown, about 3 more minutes. Repeat with the remaining sandwiches. Using a sharp knife, cut each sandwich in half diagonally and serve.