It takes an extra five minutes to change a simple humble sandwich into something that's warm, crispy and packed with flavor and aromas. It's great for a brunch sit down, or even for a quick grab 'n go breakfast on a weekday morning.
Preheat a panini grill, skillet or grill pan on medium heat.
Spread a thin layer of butter on one side of each slice of bread. Layer the Gruyère and chorizo on 2 of the slices, with the buttered side facing out. Close the sandwich with the buttered side facing out.
Place the sandwiches on the grill and cook on both sides until golden brown and the cheese is melted, about 3-4 minutes on each side (or about 4 minutes in a panini grill).
Serve immediately with a side of cantaloupe and spinach, tomato and feta salad. Drizzle the sandwich with olive oil, if desired.