Grilled Hot Dog Tortas (Tortas de salchicha)

Ingredients

• About 3 tablespoons unsalted butter
• softened
• 4 large rolls
• preferably teleras
• Portuguese
• kaiser
• or ciabatta
• split
• 1/2 cup Refried Black Beans
• homemade or canned
• 8 thin slices yellow American cheese
• Scant 1/4 cup Mexican crema or crème fraîche
• 4 teaspoons Dijon or yellow mustard
• 6 fully-cooked beef hot dogs (2 ounces each)
• halved lengthwise

Instructions

1. 1

   Heat a large nonstick skillet over medium-high heat.

2. 2

   Spread the butter evenly over the cut sides of the rolls.

3. 3

   Cook the rolls, buttered sides down, in the skillet until they are light golden brown and crisp, but still soft in the middle, a minute or two.

4. 4

   Spread a layer of beans (a tablespoon or two) over the bottom half of each roll, then put a slice of cheese on the roll bottoms.

5. 5

   Spread the crema and mustard over the roll tops and add the remaining cheese.

6. 6

   Cook the hot dogs, cut side down, in the same pan until they're golden brown, about 2 minutes per side.

7. 7

   Set the bun bottoms, cheese side down, on top of the hot dogs.

8. 8

   Cook for a minute more, so the cheese has a chance to melt.

9. 9

   Flip the bun bottoms and the hot dogs together onto a cutting board.

10. 10

    Top with SLICED CANNED PICKLED JALAPEÑOS, THINLY SLICED WHITE ONIONS, slices of RIPE MEXICAN HASS AVOCADO, and a pinch of salt.

11. 11

    Cover with the roll tops and press firmly but gently.