Hands-On Time
25 Mins
Total Time
25 Mins
Yield
Serves 4
Ryan Pfluger

How to Make It

Step 1

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

Step 2

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

Step 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.

Chef's Notes


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.

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