From: Chef Ulrich Koberstein, Group Director of Culinary Arts at Destination Kohler, Kohler, WI. Yield: 2 open-faced sandwiches.
Onion and Chili Relish:
2 tablespoons extra virgin olive oil
2 large yellow onions, sliced
3-4 small red chili peppers, chopped
1 garlic clove, chopped
½ Tbsp. ground cumin
¼ cup red wine vinegar
¼ cup brown sugar
to taste, salt and pepper
2 chorizo sausages, butterflied
1 Tbsp. butter
1 small baguette, sliced in half and split
4 ounces Van Gogh Smoked Gouda, sliced
For onion and chili relish: In a large shallow pan, sweat onions in oil over low heat until soft and translucent. Add remaining ingredients to onions, cook until the vinegar has completely reduced and the sugar has caramelized (any leftover relish should be refrigerated).
For sandwich: In a medium pan, over medium heat, add sausages and char-grill until fully cooked. Spread butter onto sliced baguette and grill until lightly toasted. Layer relish, chorizo sausage, and Van Gogh Smoked Gouda on baguette. Serve immediately.