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

1. 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.

2. Add the onion to the drippings in the pan. Cook over medium heat, stirring occasionally, until golden brown, about 5 minutes. Season with salt.

3. 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.

4. 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.

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