Balsamic Onion, Chorizo and Avocado Sandwiches

So, I’m halfway through my four weeks of insane travel and I’m starting to see the light at the end of the tunnel.

Never before in my life have I looked forward to NOT partying and having a good time for a few weeks.

Don’t get me wrong, I have really fun stuff coming up. A trip to Atlanta, my brother’s graduation and my good friend Shireen’s wedding are all on the horizon. And while I’m really excited for every one of those things, I also am ready to take a really LONG nap.

But while I do really miss getting consistent sleep, I miss cooking even more.

So every moment I have at home I’m spending in the kitchen.

Here is one of the many tasty things I’ve been cooking up. Just in time for summer.

You will need…

2 tablespoons olive oil

2 medium red onions, sliced ¼ inch thick

1 tablespoon honey

1 tablespoon balsamic vinegar

4 fresh chorizo sausages (about 6 ounces each) pricked all over with a fork

4 6-inch baguette pieces, split and toasted

¼ cup cilantro sprigs

2 avocados, mashed

Salt and pepper to taste

Start by preheating your grill to a medium heat.

Then, heat the oil in a large skillet over medium heat.

Add in the onions and season them with salt and pepper. Cook over medium heat, stirring occasionally for 10 minutes. Just until the onions have softened.

Stir in the honey and balsamic vinegar and cook over low heat. Stirring occasionally, cook until the onions are caramelized. About 10 minutes. Season with salt and pepper.

While the onions are cooking, grill the sausages over moderate heat, turning occasionally until they are nicely charred and cooked through. About 15 minutes.

When the sausages are cooked, removed the sausages from the heat and roughly chop them.

Toss them with the onions.

Spread the mashed avocado on both sides of the baguettes.

Top the baguette with onions, sausage and cilantro and serve hot.

Love and Beer Floats

Angela  

Balsamic Onion, Chorizo and Avocado Sandwiches 

2 tablespoons olive oil

2 medium red onions, sliced ¼ inch thick

1 tablespoon honey

1 tablespoon balsamic vinegar

4 fresh chorizo sausages (about 6 ounces each) pricked all over with a fork

4 6-inch baguette pieces, split and toasted

¼ cup cilantro sprigs

2 avocados, mashed

Salt and pepper to taste

Start by preheating your grill to a medium heat.

Then, heat the oil in a large skillet over medium heat.

Add in the onions and season them with salt and pepper. Cook over medium heat, stirring occasionally for 10 minutes. Just until the onions have softened.

Stir in the honey and balsamic vinegar and cook over low heat. Stirring occasionally, cook until the onions are caramelized. About 10 minutes. Season with salt and pepper.

While the onions are cooking, grill the sausages over moderate heat, turning occasionally until they are nicely charred and cooked through. About 15 minutes.

When the sausages are cooked, removed the sausages from the heat and roughly chop them.

Toss them with the onions.

Spread the mashed avocado on both sides of the baguettes.

Top the baguette with onions, sausage and cilantro and serve hot.