Breakfast Tortas

Makes 2 tortas

1    tablespoon vegetable oil, divided
4    eggs
2    Kaiser rolls, cut across the middle
½   avocado
2    ounces Spanish chorizo, thinly
      sliced on the bias
2    tablespoons store-bought green
      salsa, plus more for serving
2    slices Monterey Jack cheese

Nutritional information per serving (one torta):
Calories 789 (59% from fat) • carb. 42g pro. 39g • fat 52g • sat. fat 18g • chol. 435mg sod. 1229mg • calc. 482mg • fiber 4g

Plate Side: Bottom Griddle, Top Grill
Griddler® Cooking Position: Open and flat, and
then closed.

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