Torta With Grilled Chorizo, Avocado, and Cilantro Cream

torta-chorizo-avocado-cilantro-cream
Photo by Ryan Pfluger
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 881 calories
    • Fat 62 g
    • Sat Fat 21 g
    • Cholesterol 109 mg
    • Sodium 2576 mg
    • Protein 39 g
    • Carbohydrate 44 g
    • Sugar 7 g
    • Fiber 6 g
    • Iron 4 mg
    • Calcium 221 mg

Preheat grill to medium. Brush the grill grates with oil. Brush the chorizo with the oil and sprinkle with the salt and pepper.

Grill the chorizo, uncovered, until thoroughly cooked, about 10 minutes, turning occasionally. Remove from grill and cut in half lengthwise.

Spread 1½ tablespoons Cilantro Cream on the cut sides of each roll. Place 2 chorizo pieces on the bottom half of each roll. Top each with 1 table­spoon of cheese, 3 avocado slices, ¼ cup cabbage, and 4 or 5 radish slices. Cover with the top halves of the rolls and serve.

Ingredients

  1. Check 1 tablespoon olive oil, plus more for the grill
  2. Check 1 pound fresh chorizo or spicy Italian sausage (4 links)
  3. Check 1 teaspoon kosher salt
  4. Check ¼ teaspoon black pepper
  5. Check Cilantro Cream (see below)
  6. Check 4 hoagie rolls, split
  7. Check 1 ounce crumbled Cotija or Feta cheese (¼ cup)
  8. Check 1 large avocado, thinly sliced
  9. Check 1 cup shredded red cabbage
  10. Check ½ cup thinly sliced radishes

Directions

  1. Preheat grill to medium. Brush the grill grates with oil. Brush the chorizo with the oil and sprinkle with the salt and pepper.
  2. Grill the chorizo, uncovered, until thoroughly cooked, about 10 minutes, turning occasionally. Remove from grill and cut in half lengthwise.
  3. Spread 1½ tablespoons Cilantro Cream on the cut sides of each roll. Place 2 chorizo pieces on the bottom half of each roll. Top each with 1 table­spoon of cheese, 3 avocado slices, ¼ cup cabbage, and 4 or 5 radish slices. Cover with the top halves of the rolls and serve.


Cilantro Cream
Stir together 1 cup plain yogurt, ½ cup firmly packed chopped fresh cilantro leaves, 1 tsp. kosher salt, 
 and 3 Tbsp. fresh lime juice. Other uses: Drizzle over nachos, dollop onto flaky white fish, or spread on a veggie burger.