Cook the Chorizo:

Heat a non-stick pan over medium-low heat and cook 2 tablespoons of chorizo for about 5 minutes, breaking it up into small crumbles as it cooks. If using chorizo from a sleeve, it will naturally separate into small pieces as it heats. Once done, transfer the chorizo to a bowl and wipe the pan clean.

Prepare the Bread:

While the chorizo is cooking, brush one side of each slice of bread with coconut oil, making sure it is fully coated.

Make the Sweet Potato Mixture:

In a small bowl, combine 1 tablespoon Sweet Potato Spreggies with 1 tablespoon fresh orange juice until it forms a smooth, spreadable paste.

Assemble the Sandwich:

Take one slice of bread and spread the sweet potato-orange mixture evenly over the unbrushed side. Spoon the cooked chorizo on top, making sure it is distributed evenly. Next, sprinkle 2 tablespoons of Cotija cheese over the chorizo. Take the second slice of bread and layer slices of Monterey Jack cheese on the unbrushed side, ensuring the entire surface is covered. Carefully place the two slices together to form the sandwich.

Pre-Melt the Cheese (Optional):

For easier grilling, place the assembled sandwich in the microwave for 30 seconds to slightly melt the cheese.

Grill the Sandwich:

Heat the non-stick pan over medium heat and place the sandwich in the pan. Cook each side until golden brown, about 2-3 minutes per side, pressing down gently with a spatula.

Serve and Enjoy:

Once the bread is crispy and the cheese has fully melted, remove from the pan, slice, and serve warm.