Torta with Grilled Chorizo, Avocado, and Cilantro Cream

Boy, this is RIGHT up my alley!!! YUMOLA.......................
(serves 4)

Torta:
1 T. EVOO (extra virgin olive oil), plus more for the grill or grill pan*
1 lb. fresh chorizo or spicy Italian sausage (4 links)
1 t. coarse* kosher salt
1/4 t. freshly* ground black pepper (white pepper contains Gluten*)
4 Torta or Hoagie rolls, split
Crumbled Cotija or Feta cheese (1/4 cup)
1 large avocado, thinly sliced
1 cup shredded red cabbage
1/2 cup thinly sliced radishes

Cilantro cream:
Sour cream
Cilantro, finely chopped
Green onions, chopped
Lime juice, freshly squeezed
Kosher* salt and freshly* ground pepper, to taste
Freshly grated lime zest
Mix ingredients together, taste, and adjust with more S&P.....refrigerate

Preheat grill or grill pan to medium. Brush the grill grates with oil. Brush the chorizo with the oil and sprinkle with S&P. Grill the meat, uncovered, until thoroughly cooked, about 10 min., turning occasionally. Remove from grill and cut in half lengthwise. Spread 1&1/2 T. Cilantro Cream on the cut sides of each roll. Place 2 chorizo pieces on the bottom half of each roll. Top each with 1 T. of cheese, 3 avocado slices, 1/4 cup cabbage, and 4-5 radish slices. Cover with the top halves of the rolls and serve. I would munch on some Lay's potato chips* and cold red grapes*... to accompany!!

"Sharing God's love = caring for others."

It can be as easy as sharing one of your smiles!!!

Love,

Machete Milletti aka Chef Deb