Inspired by a Mexican torta sandwich, here our Hatch Chile chicken sausage is served in a soft bread roll with all the classic, colorful toppings.
- 1 small red onion, trimmed and peeled
- Juice of 2 large limes, about 1/3 cup
- 1 1/2 tsp kosher salt
- 1 large Oregon Star Tomato, or other ripe red tomato, diced (about 2 cups)
- 4 green onions, thinly sliced
- 1 jalapeño, minced
- 1 garlic clove, grated
- 1/4 cup finely chopped fresh cilantro
- Juice of 1 lime
- 6 Zupan’s Hatch Chile chicken sausages
- 6 soft sausage rolls
- 1 16oz can refried beans, warmed
- 1 large avocado, sliced
- 2 cups shredded iceberg lettuce
- Mexican hot sauce, for serving
Using a mandoline or sharp chef’s knife, thinly slice the onion into rings. Toss the onion with the lime juice and 1 teaspoon of the salt in a small bowl, separating the rings. Macerate until the onions are softened and bright pink in color, stirring occasionally, about 1 hour. (The pickled onions will keep in the refrigerator for up to 1 week)
Stir together the tomatoes, green onions, jalapeño, garlic, cilantro, lime juice, and remaining 1/2 tsp salt in a medium bowl. Set aside for the flavors to meld for about 10 minutes. (The pico de gallo will keep in the refrigerator for up to 2 days.)
Preheat a grill. If using gas, set to medium. If cooking over wood and charcoal, allow the flames to die down until the embers are glowing. If using a grill pan, place it over medium heat just before cooking.
Grill the sausages until lightly charred and cooked through, turning occasionally, 10 to 12 minutes. Transfer the sausages to a plate. Place the buns on the grill to warm through and lightly toast the outsides, 1 to 2 minutes.
Spread the beans on one side of the interior of each bun and fan the avocado slices on the other side. Top with the lettuce, pickled red onions and pico de gallo. Serve with hot sauce, if desired.