ChèVre, Chorizo & Chocolate Panini

• 2 tablespoons olive oil, divided
• 2 fresh chorizo sausages (about 1 pound)
• 3 ounces chevre, at room temperature
• 1 teaspoon finely grated lemon zest
• 1 ounce dark chocolate, finely chopped
• 2 demi baguettes or 5-inch pieces of baguette, split lengthwise

1. In a medium pan, heat 1 tablespoon of oil over medium heat until it's fragrant. Add the chorizos and cook, turning every couple of minutes, until they're browned and cooked through, 7 minutes. Set aside.
2. Schmear the chevre on each piece of baguette, sprinkle the lemon zest over the chevre, and sprinkle the chocolate on top of both. Split the chorizos lengthwise and place one inside each baguette.
3. Reheat the pan from the chorizo over medium heat. Warm the remaining tablespoon of oil until it's shimmering and fragrant. Place the panini in the pan and weight them down with a sandwich press (if you don't have one, a tea kettle filled with water works just as well). Wait. The unspoken ingredient in this panini is time. Let the panini get hot and toasted slowly, about 4 minutes on each side, and then it's ready to serve. The chevre won't melt, but it should be warm and creamy. The chocolate won't liquefy, but it should be soft and melted. When you take a bite, the sausage juices will bring everything together.

olive oil, fresh chorizo sausages, cheuvre, lemon zest, chocolate, demi baguettes

Taken from food52.com/recipes/76918-chevre-chorizo-chocolate-panini (may not work)