Grilled Hot Dog Tortas (Tortas de salchicha)

Ingredients

• 8 slices processed cheese food yellow thin
• 12 ounces all-beef hot dog fully-cooked halved lengthwise
• 0.5 cup black beans homemade canned
• 0.3 cup crema mexicana 
• 4 teaspoons mustard yellow
• 4 large portugese rolls split
• 3 tablespoons butter unsalted softened

Equipment

• frying pan

Directions

1. Heat a large nonstick skillet over medium-high heat.
2. Spreadthe butter evenly over the cut sides of the rolls. Cook the rolls, butteredsides down, in the skillet until they are light golden brownand crisp, but still soft in the middle, a minute or two.
3. Spread a layer of beans (a tablespoon or two) over the bottomhalf of each roll, then put a slice of cheese on the roll bottoms.
4. Spread the crema and mustard over the roll tops and add the remainingcheese.
5. Cook the hot dogs, cut side down, in the same pan untilthey're golden brown, about 2 minutes per side. Set the bun bottoms,cheese side down, on top of the hot dogs. Cook for a minutemore, so the cheese has a chance to melt.
6. Flip the bun bottoms and the hot dogs together onto a cuttingboard. Top with SLICED CANNED PICKLED JALAPEÑOS, THINLYSLICED WHITE ONIONS, slices of RIPE MEXICAN HASS AVOCADO,and a pinch of salt. Cover with the roll tops and press firmly butgently.
7. Reprinted with permission from Tacos, Tortas, and Tamales by Roberto Santibañez with JJ Goode, © 2012 John Wiley & Sons, Inc.