Ingredients

4 (2-oz) beef franks
1/2 cup fresh cilantro, coarsely chopped
1/2 cup mild salsa
8 slices cured chorizo (about 1 1/2 oz)
1/2 cup guacamole
4 hotdog buns
1 (8-oz) bag shredded Monterey Jack cheese


Prep

• Chop cilantro.

Steps

1. Preheat grill pan on medium-high 2–3 minutes. Place franks in pan; cook 3–4 minutes, turning often, or until hot.
2. Preheat small saucepan on medium 2–3 minutes. Add salsa; bring to a simmer. Turn heat off and stir in cheese until smooth and blended; stir in cilantro.
3. Place buns, cut side down, in same grill pan; cook 1–2 minutes or until toasted. Place 2 slices chorizo, 2 tablespoons guacamole, and a frank in each bun; top with cheese sauce. Serve.

CALORIES (per sandwich) 610kcal; FAT 46g; CHOL 125mg; SODIUM 1650mg; CARB 28g; FIBER 3g; PROTEIN 28g; VIT A 20%; VIT C 10%; CALC 45%; IRON 10%

Ingredients

4 (3-oz) Cajun andouille sausage links
1/2 cup mild salsa
1/4 cup submarine dressing
4 hotdog buns
4 slices provolone cheese
1 (16-oz) jar Italian giardiniera (pickled vegetables), drained
1 (5.75-oz) jar sliced stuffed green olives, drained


Prep

• Cut cheese slices in half.

Steps

1. Preheat grill pan on medium-high 2–3 minutes. Place sausage in pan; cook 4–5 minutes, turning often, or until hot.
2. Combine giardiniera, olives, salsa, and 1/4 teaspoon pepper in food processor; pulse until coarsely chopped.
3. Place buns, cut side down, in same grill pan; cook 1–2 minutes or until toasted. Place 2 half slices of cheese and a sausage in each bun. Top with 1/4 cup of the olive relish and 1 tablespoon submarine sauce. (Serve remaining olive relish with chips or crackers.) Serve.

CALORIES (per sandwich) 500kcal; FAT 34g; CHOL 90mg; SODIUM 1700mg; CARB 23g; FIBER 1g; PROTEIN 26g; VIT A 35%; VIT C 4%; CALC 25%; IRON 10%