Mexican Chorizo and Potato Pressed Sandwich

Ingredients

• 1 pound Yukon Gold potatoes, skin-on, cut into 1/2-inch cubes
• Kosher salt and freshly ground black pepper
• 1 tablespoon vegetable oil, plus extra if necessary
• 1 pound fresh Mexican chorizo, removed from casing
• 1 large supermarket-style French or Italian loaf (about 16-by4-inches)
• 1/3 cup mayonnaise
• 1/2 cup refried pinto beans
• 1/4 cup jarred salsa verde
• 1/3 cup pickled jalapeno slices, roughly chopped
• 1/4 cup crumbled Cotija cheese
• 1 large ripe tomato, thinly sliced
• 1/2 cup loosely packed fresh cilantro leaves and soft stems, coarsely chopped
• 1/2 cup loosely packed fresh cilantro leaves and soft stems, coarsely chopped
• 1 1/2 cups thinly shredded iceberg lettuce

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