6 English muffins, split in half

3 tablespoons (45 ml) Dijon mustard

5 oz (150 g) 2 year-old cheddar cheese, thinly sliced

1/4 cup (60 ml) chopped toasted pecans

3 oz (85 g) thinly sliced chorizo

1 teaspoon (5 ml) oil-packed Italian hot peppers, chopped

Brush the inside of English muffins with mustard. Top with cheese, pecans, chorizo and peppers.

In a panini grill or ridged skillet, grill sandwiches on each side until cheese is melted. Serve with a green salad of your choice.

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