Choriqueso torta

Heat a frying pan over medium heat and cook the chorizo.

Heat a comal over medium heat and toast the bread, about a minute a side; butter or mayo optional. Set aside.

Grill two slices of panela on the comal one minute on each side, adding chopped onion and jalapenos.

Put a handful of shredded Oaxaca on top; when it melts at the edges, set the bread on top and let it melt to form a cheese crust.

Spread beans on the bottom bread; add panela, chorizo, lettuce and tomatoes.

Spread smashed avocado on the top bread, close, press down and cut.