1 pound fresh chorizo or spicy Italian sausage (4 links)
1 teaspoon kosher salt
¼ teaspoon black pepper
Cilantro Cream (see below)
4 hoagie rolls, split
1 ounce crumbled Cotija or Feta cheese (¼ cup)
1 large avocado, thinly sliced
1 cup shredded red cabbage
½ cup thinly sliced radishes
Sat fat 21g
How to Make It
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.
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.
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