Preparation

1. Plate Side: Bottom Griddle, Top Grill
   Griddler® Cooking Position: Open and flat, and
   then closed.
2. 1. Turn on the Cuisinart® Smoke-less Contact
   Griddler®. Select Grill/Griddle and set to
   350°F.
   2. Once preheated, drizzle 2 teaspoons of the
   vegetable oil onto the bottom plate. Crack
   the eggs onto the bottom plate. Set the
   count-up timer to 5 minutes. At the 3-minute
   mark (when the egg whites are set and
   opaque), flip the eggs. When time expires,
   transfer 2 of the eggs to the bottom of each
   roll. Reserve.
   3. While the eggs are cooking, divide the
   avocado evenly between the inside surfaces
   of the 2 tops of roll. Use a fork to smash into
   an even layer. Reserve.
   4. When the eggs finish cooking, put the
   chorizo on the bottom plate and close the
   grill. Set the temperature to 425°F. Once
   preheated, transfer the chorizo to the top of
   the eggs in an even layer.
   5. Drizzle each sandwich with 1 tablespoon
   of the salsa. Top with one slice of cheese
   and the top of the roll with the smashed
   avocado.
   6. Brush the tops of each sandwich with the
   remaining oil. Transfer the two sandwiches
   to the Smoke-less Contact Griddler®. Close
   the Smoke-less Contact Griddler® and set
   the count-up timer. Lightly press down on
   the sandwiches for about 20 seconds. Cook
   for about 4 minutes total, until the cheese is
   melted and the tops are lightly golden and
   grill marks are visible.
   7. Remove from Smoke-less Contact Griddler®
   and let cool slightly. Cut in half on the bias.
   Serve with more salsa on the side