Grilled Hot Dog Tortas (Tortas de salchicha)

A Mexican-inspired sandwich featuring grilled beef hot dogs, refried black beans, and melted American cheese on toasted rolls. These hearty tortas are topped with creamy crema, mustard, and traditional garnishes for a delicious fusion of flavors.

4 servings

14 min

Published October 4, 2025

Ingredients

•3 tablespoons unsalted butter
•4 large rolls teleras rolls
•½ cup Refried Black Beans
•8 slices yellow American cheese
•¼ cup Mexican crema
•4 teaspoons Dijon mustard
•6 hot dogs beef hot dogs
•halved lengthwise

Cooking Instructions

1.
Heat a large nonstick skillet over medium-high heat. Spread the butter evenly 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.
4 min
2.
Spread a layer of beans (a tablespoon or two) over the bottom half of each roll, then put a slice of cheese on the roll bottoms. Spread the crema and mustard over the roll tops and add the remaining cheese.
3 min
3.
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.
5 min
4.
Flip the bun bottoms and the hot dogs together onto a cutting board. Top with SLICED CANNED PICKLED JALAPEÑOS, THINLY SLICED WHITE ONIONS, slices of RIPE MEXICAN HASS AVOCADO, and a pinch of salt. Cover with the roll tops and press firmly but gently.
2 min

Cooking Instructions

Heat a large nonstick skillet over medium-high heat. Spread the butter evenly 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.

4 min

Spread a layer of beans (a tablespoon or two) over the bottom half of each roll, then put a slice of cheese on the roll bottoms. Spread the crema and mustard over the roll tops and add the remaining cheese.

3 min

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.

5 min

Flip the bun bottoms and the hot dogs together onto a cutting board. Top with SLICED CANNED PICKLED JALAPEÑOS, THINLY SLICED WHITE ONIONS, slices of RIPE MEXICAN HASS AVOCADO, and a pinch of salt. Cover with the roll tops and press firmly but gently.

2 min