Mexican Chorizo ​​and Potato Sandwich

Ingredients:

• 450 g potatoes, cut into 1 cm cubes (do not peel)
• 1 tbsp vegetable oil + more as needed
• 450 g raw Mexican chorizo ​​sausage, casings removed
• 1 large French or Italian supermarket loaf (about 40x10 cm)
• 1/3 cup mayonnaise
• 0.5 cup refried pinto beans
• 1/4 cup store-bought salsa verde
• 1/3 cup pickled jalapeño rings, coarsely chopped
• 1/4 cup crumbled cotija cheese
• 1 large ripe tomato, thinly sliced
• 1/2 cup loosely packed fresh cilantro leaves, coarsely chopped
• 1.5 cups finely shredded iceberg lettuce

Preparation:

1. Place the potatoes in a large nonstick skillet and cover with water to a depth of 1 cm. Salt generously until the water tastes like sea water. Bring to a boil and reduce heat. Cook until almost tender, 3-4 minutes. Drain and let cool on a plate in a single layer.
2. Rinse and dry the skillet; place it over medium heat with 1 tablespoon of vegetable oil. When the skillet is hot, add the chorizo ​​and cook, breaking up any lumps with a wooden spoon, until tender, about 6 minutes. Transfer to a plate with a slotted spoon. There should be about 1 tablespoon of fat remaining in the skillet. Drain some if there is too much, or add more oil if there is too little. Add the cooled potatoes to the skillet and cook, stirring occasionally, until golden brown, 4-6 minutes. Return the chorizo ​​to the skillet and cook for about a minute. Remove from the heat and let cool completely.
3. Cut the bread in half horizontally and place the two halves cut-side up. Remove some of the crumb from both halves (set it aside for another use), leaving a 0.5 cm thick wall. Spread mayonnaise on both halves. On the bottom half, arrange the ingredients in the following order: refried beans, chorizo ​​and potatoes, salsa, pickled jalapeños, cotija, tomatoes, cilantro, shredded lettuce, a little salt and black pepper, and the top half of the bread.
4. Wrap tightly in parchment, waxed paper, or plastic wrap and tie with twine if necessary. Press down with a brick (see Note) or cast iron skillet and refrigerate for at least 3 hours. Bring the sandwich to room temperature about 45 minutes before serving.
   
   Note
   
   A 2 kg brick is best for the press. Wrap it in foil to protect kitchen surfaces.