• 3 cups flour , plus more for dusting
  • 1/2 cup buttermilk , at room temperature
  • 1 tablespoon sugar
  • 1 (1/4 ounce) packet active dry yeast
  • 6 tablespoons unsalted butter , cut into small pieces
  • salt
  • 2 cups monterey jack cheese , shredded
  • 1 roasted red pepper , cut into 1/2-inch cubes
  • 3 large eggs
  • 12 ounces chorizo sausage , quartered lengthwise and chopped
  • 1/4 cup mayonnaise
  • 2 tomatoes , cut into 6 slices each
  • 1 In a small bowl, stir together 1/4 cup flour, the buttermilk and sugar. Stir in yeast and set aside.
  • 2 Using a food processor, pulse the remaining 2 3/4 cups flour, the butter and 1 tsp salt until pea-size crumbs form, 15-30 seconds.
  • 3 Add 1 cup cheese and the roasted red pepper and pulse a few times to combine.
  • 4 Add 2 eggs and the reserved buttermilk mixture and pulse until dough comes together to form a ball, about 30 seconds.
  • 5 Turn out the dough onto a lightly floured work surface and, with floured hands, knead until smooth, about 1 minute.
  • 6 Pat the dough into a 4 x 8-inch rectangle. Working from the long side, roll up the dough and transfer to a greased 9-inch loaf pan.
  • 7 Cover with plastic wrap and let rise at room temperature until doubled in size, about 2 hours.
  • 8 Position a rack in the lower third of the oven and preheat to 375 degrees.
  • 9 Beat the remaining egg with 1 tsp salt and brush the mixture on the loaf.
  • 10 Bake until golden, about 45 minutes, tenting the bread with foil if it starts to get too dark. Let cool in the pan for 5 minutes.
  • 11 Remove the bread from the pan and transfer to a rack to cool.
  • 12 Preheat the broiler.
  • 13 In a large skillet, cook the chorizo over medium heat, stirring occasionally until heated through, about 5 minutes.
  • 14 Cut off 4 thick bread slices and toast, turning once, under the broiler.
  • 15 Spread with mayonnaise on 1 side and place on a baking sheet.
  • 16 Top the toasts with 3 tomato slices each, the chopped chorizo and the remaining 1 cup cheese; season with salt.
  • 17 Broil until the chesse melts.