Categories: Sandwiches/Wraps
Ingredients
- 1 tbsp plus 1 tsp olive oil
- 4 fresh chorizo sausages
- 1 red onion, halved and thinly sliced
- 3 tbsp finely chopped fresh cilantro
- 3 tbsp finely chopped fresh parsley
- 2 tsp finely chopped canned pickled jalapenos and carrots
- 1/2 red jalapeno chile, seeded and finely chopped
- 2 tsp red wine vinegar
- 1 small garlic clove, finely chopped
- 1 avocado, halved, pitted and diced
- 4 hot dog buns
- 4 slices Monterey Jack
- 1 cup thinly sliced radicchio
Directions
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Preheat the oven to 400. In a large nonstick skillet, heat 1 tbsp oil over medium-high. Add the sausages. Cook, turning occasionally, until cooked through, about 15 minutes. Transfer to a plate.
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Add the onion to the drippings in the pan. Cook over medium heat, stirring occasionally, until golden brown, about 5 minutes. Season with salt.
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For the avocado salsa, in a bowl, toss the cilantro, parsley, pickled jalapenos and carrots, red chile, vinegar, garlic and the remaining 1 tsp oil. Just before serving, toss with the avocado and season with salt and pepper.
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On a foil-lined baking sheet, bake the buns, split-side up, until toasted, about 3 minutes. Top with the cheese. Bake until the cheese melts, about 2 minutes. Top each bun with 1 sausage, the radicchio, onion and avocado salsa.