Linguiça Breakfast Sandwich with Avocado and Salsa Verde

Linguiça Breakfast Sandwich with Avocado and Salsa Verde

At Bica, his now-shuttered daytime café and takeout window in New York City, chef George Mendes served this Portuguese take on the classic egg and cheese sandwich. In place of breakfast sausage, he uses a smoky pork variety called linguiça. If you can't find it, look for a smoky sausage like fresh chorizo.

Ingredients :

• 1 tablespoon finely chopped parsley
• 1 tablespoon finely chopped cilantro
• 2 tablespoons olive oil
• 2 tablespoons sherry vinegar
• 1 tablespoon finely chopped shallot
• kosher salt
• 8 pieces thick-cut bacon
• 1/4 cup extra-virgin olive oil, divided
• 8 ounces linguiça sausage (about 4 sausages; see note), halved lengthwise
• 4 large eggs
• 4 mini portuguese rolls, split and toasted
• 4 thin slices mild cheese, preferably montealva goat’s milk cheese
• hot sauce, preferably piri-piri
• 1 avocado, pitted, peeled, and sliced

Directions

1. In a small bowl, mix all of the ingredients together. Season with salt.
2. Preheat the oven to 350°F and set a baking rack in a rimmed baking sheet. Arrange the bacon on the prepared baking sheet and bake until crispy, about 20 minutes.
3. In a large cast iron skillet, heat 2 tablespoons of olive oil. Cook the sausage over moderately high heat, flipping once, until the edges begin to crisp and it’s lightly browned, about 5 minutes.
4. In a large nonstick skillet, heat 2 tablespoons of olive oil. Cook eggs over moderate heat until the whites are set, but the yolks are still runny, 3 to 4 minutes.
5. Drizzle the cut sides of the toasted rolls with some hot sauce and top with 1 sausage, 1 tablespoon of salsa verde, 1 fried egg, 1 strip of cheese, 2 strips of bacon, and 2 to 3 slices of avocado. Close the sandwiches and serve immediately.