Created by:

Kiko Restrepo — Norwalk, CT

Inspired by South American ingredients, the salty and savory aspects of chorizo are juxtaposed with the sweetness of plantains and guava glaze, while the Wisconsin Mozzarella unites ingredients with its tender texture and fresh taste.


Preheat oven to 400°F. Remove chorizo from casing and form into flat patty in shape of the ciabatta. Brush oil over bottom of ovenproof skillet and heat over medium high. Add chorizo and sear patty on both sides. Place skillet in oven and roast for 10 minutes.

Meanwhile, mix agave honey and plantain. Heat a pan and add honey/plantain mixture. Stir until plantain caramelizes and has a crisp crust.

Combine grapefruit juice and guava paste; add to small pot over medium heat. Stir constantly to avoid sticking. When guava has melted, turn heat to low; continue to stir.

Heat a small skillet. Butter inside of ciabatta halves. Heat remaining butter in skillet, spreading to coat bottom. Place roll, buttered-sides-down, in skillet and toast over medium heat. Remove from skillet. Place chorizo patty on bottom half of roll, then the Fresh Mozzarella Cheese, then the guava glaze.

Preheat broiler and broil until cheese is melted and blistered. Remove from broiler and top with diced plantains and remaining ciabatta half.


  • 1 Mexican chorizo (about 1/4 pound)
  • Olive oil or vegetable oil to coat skillet bottom
  • 2 teaspoons agave honey
  • 1 large, ripe plantain, diced
  • Juice of 1 grapefruit
  • 2 ounces (1/4 of 8-ounce package) guava paste
  • 1 1/2 to 2 tablespoons butter, divided
  • 1 ciabatta roll, halved
  • 3 thick slices Wisconsin Fresh Mozzarella cheese (about 4 ounces)
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