Grilled Hot Dog Tortas (adapted from Epicurious)
1 tbsp butter
1 large ciabatta rolls, cut in half
1/2 small tin refried beans
2 cheese singles
1 tbsp creme fraiche or sour cream
1 tsp mustard
2 cooked hot dogs (I used chicken)
1/2 small avocado
Heat a frying pan over medium-high heat. Spread the butter over the cut sides of the rolls. Cook the rolls, buttered sides down, in the skillet until they are light golden brown and crisp, but still soft in the middle, a minute or two.
Spread a layer of beans over the bottom half of each roll, then put the cheese on top. Spread the creme fraiche and mustard over the roll tops.
Cook the hot dogs, cut side down, in the same pan until they're golden brown, about 2 minutes per side. Set the bun bottoms, cheese side down, on top of the hot dogs. Cook for a minute more, so the cheese has a chance to melt.
Transfer the bun bottoms and the hot dogs together onto a cutting board. Top with the avocado and radish. Cover with the roll tops and press firmly but gently.